| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Multiple Dept Heads not adhering to proper process and allowing for multiple Priority Foundation Violations to be observed during Inspection |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Slaw Maker, deli slicer (not in use according to staff) still had dried organic buildup in place |
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Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Cooked proteins stored in inoperable warmer (see pics for temp). Staff has a temp log placed in kitchen, but has not been utilized in several months. Therefore unable to determine accurate cooling time. |
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Priority (P) |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Cake/Bakery Items in Retail Cooler out of Temp (approx. 49 degrees) |
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Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 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, ... |
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Date Marking inconsistencies found in deli; re-using previously date marked bags on newly opened items; creating uncertainty as to appropriate dates |
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Priority (P) |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Cut Fruit on retail floor past sell by date |
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Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Chemical containers directly mingling with food items in prep area/table |
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Priority Foundation (PF) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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Hot Holding device inoperable, but still in use in kitchen area. |
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Priority Foundation (PF) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(3)(b)2 Food Storage Containers shall be identified with common name except for containers that can be readily seen through and food unmistakably recognized |
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Containers of cooked food items in deli Walk In Cooler without labeling (see pictures) |
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Core (C) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(2)(b)3 Insect control devices shall not be installed over food preparation, clean equipment, utensil, single service items. |
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Fly Strips located directly over 3 compartment sink, creating a potential contamination incident |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Chicken breading container (not in active use) left uncovered and exposed to elements (see pictures) |
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Core (C) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Tongs left out at deli hot hold station and ice scoop placed on top of ice cooler lid exposed. Metal scoop submerged in sugar bin. |
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Core (C) |
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| 46 Non-food contact surfaces clean |
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| 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. |
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Several refrigerator shelving units have organic build up, discoloration, and dust/dirt accumulation |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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Multiple Walk In Units have torn/worn gaskets inhibiting proper sealing and creating frost/ice build up conditions in units and on unit floors; deli/cake cooler was out of temp; handle mechanism on deli hot hold is seperating as well |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
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Exterior of Receiving Docks has accumulation of pallet and corresponding trash |
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Core (C) |
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