| 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 |
Observed the 1st Deli slicer to have a build-up of food residue and debris from previous days use around the blade guard and the backside of the slicer. Observed a build-up of food residue and debris on the chopping arm of the vegetable chopper in the Deli (had not been in use this day). Observed a build-up of food residue and debris on the Pineapple corer blades stored clean in the Produce prep room. Observed a build-up of old food residue, debris, and proteins on the top gasket inside of the Meat Grinder. Equipment noted in the violation was not properly cleaned and sanitized. |
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Priority (P) |
1 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Spaghetti stored on the full-service hot bar in the Deli was observed to be 104*F; out of the safe hot holding range of 135*F and above. Product was checked with a TDA probe thermometer. |
Management discarded product during inspection. |
Priority (P) |
1 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Cut Cantaloupe and Cut Watermelon stored in a Produce retail display ice cooler was observed to be between 46*F and 54*F. Tuna Salad, Chicken Salad, Cubed Ham, Cubed Turkey, and asst. cut vegetables stored at the self-service salad bar in the Deli area were observed to be between 51*F and 54*F. Asst. Seafood Salads consisting of Crab salads, Salmon Salads, Cocktail Sauce stored in the full-service Seafood Case were observed to be between 44*F and 47*F; All products noted in the violation were out of the safe cold holding temperature range of 41*F and below. Product was checked with a TDA probe thermometer. |
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Priority (P) |
0 |
| 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)8 Date Marking; Discard food after 7 days at 41F |
out |
A food container of BBQ Pork observed in the Pizza prep Cooler had a preparation date of 10/3/24. 2 Tomato Basil Panini sandwiches stored in the Starbuck's prep cooler were observed to have discard dates of 10/6/24 and 10/13/24. Product was past the 7-day discard dates. |
Management discarded product during inspection. |
Priority (P) |
0 |
| 30,31 Food temp controls |
in |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
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0 |
| 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. |
out |
The self-service Salad bar in the Deli and the Full-service Seafood case in the Seafood department were observed to be 54*F and 46*F; equipment is in need of maintenance. Management put in a workorder during inspection. |
|
Priority Foundation (PF) |
0 |
| 32 Approved thawing methods |
in |
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0 |
| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
Observed 6 Packages of imitation Crab meat covered with ice being thawed in the middle basin of the 3 Bay Sink in the Seafood dept at time of inspection. |
Manager pulled product and put in the walk-in cooler. |
Core (C) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
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0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Observed live Cockroaches under the Pizza Oven in the Deli food service area. |
|
Priority Foundation (PF) |
0 |
| 35,36 0080-04-09-.06(5)(l) Dead or trapped birds, insects, rodents, and other pests removed |
out |
Observed dead Cockroaches along the wall next to the Pizza oven, between the Asian station and prep table, and on a glue trap under the counter below the register at the hot bar in the Deli food service area. |
|
Core (C) |
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 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... |
out |
Observed 3 Pizzas stored uncovered and unprotected at the Pizza prep station with no employees present. One Pizza was stored on the prep table and two Pizzas were stored on a gray rolling cart. When I walked over to the cart two Flies were on the exposed Pizza. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Observed the poly cutting boards at the Sushi prep station and the Sandwich prep station in the Deli food service area to be heavily scored; no longer smooth and easily cleanable. |
|
Priority (P) |
1 |
| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
out |
Observed the lid of the popcorn kernel storage container to be cracked and covered with tape to hold it together. |
|
Core (C) |
0 |
| 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 heavily from the pipes underneath the basin due to a sizable crack in the pipe: in need of repair |
|
Core (C) |
1 |