| 14 Food contact surfaces; clean and sanitized |
in |
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|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
The coleslaw maker and Two Deli Slicers in the Deli, the Vegetable Dicer in Produce stored clean, and the Band Saw (not in use yet today) in the Meat dept were observed to have a build-up of food residue and debris from previous days use on the blades, blade guards, blade clips, the handle of the saw, and on the backside of the saw; not properly cleaned and sanitized. |
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Priority (P) |
1 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Observed in store made packages of sliced vegetables for sandwiches and Sliced Deli Turkey stored in the Deli Walk in Cooler to not be date marked. Date Marking requirements; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, dry fermented sausages, or salt-cured products.
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|
Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed a food storage bag of cubed turkey with a discard date of 10/15/24 stored in the Deli Walk in Cooler and a food container of Seafood Salad with a discard date of 10/12/24 stored in the Seafood Walk in Cooler; product past the 7-day discard period. |
Management discarded product during inspection. |
Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
out |
Observed a build-up of old food residue and debris on the inside top of the of the machine by the sprayer arm and around the door; not properly cleaned and sanitized |
|
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
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0 |
| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
Observed a build-up of food residue and debris inside the tracks of the Deli bulk meat case and the full-service Meat/Seafood case. |
|
Core (C) |
2 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Observed the hand sink in the Meat dept next to the 3 Bay Sink to be leaking from the pipes underneath the basin: in need of repair. |
|
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed the floor in the Deli under the fryers and ovens to have a build-up of grease, food residue and debris. Observed the fan guards in the Meat dept prep room, Produce Walk in Cooler, and Deli Walk in Cooler. |
|
Core (C) |
0 |