| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to the number of violations, especially priority violations, firm has not
demonstrated adequate managerial control for food safety. |
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Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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There were no drying devices at the hand sinks located in the meat and seafood departments. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
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Hand signs are needed in the restrooms. |
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Core (C) |
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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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The meat band saw was observed unclean with old meat particles present located in the meat room at a temperature of 59F. The employee present advised that the meat saw had not been used for the day. |
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Priority (P) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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There was no sanitizer at the meat department three-compartment sink. |
The meat department employee got sanitizer during the inspection. |
Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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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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1) Two pallets of dairy products were found sitting in the back storage area near the dairy walk-in cooler at temperatures above 41F (, 53F, 56F).
2) Deli meat was observed sitting on the prep table in the deli department unattended at a temperature above 41F (47F). |
A hold order was issued for the dairy products and the deli department employee disposed of the deli meat. |
Priority (P) |
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| 35,36 Pests & contamination |
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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)(c)2 Storage or display of packaged food in contact with water or ice |
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Ice buildup was observed on top of packages located in the bakery department. |
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Core (C) |
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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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Boxes of raw chicken were observed stored didrectly on the floor in the meat walk-in freezer. |
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Core (C) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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An employee in the seafood department was observed without a hair or beard restraint on while handling exposed food. |
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Core (C) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Knives were observed stored between the wall and hand sink located in the deli department. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(2)(d)10 Warewashing machine must be equipped with a readable data plate affixed to the machine indicating temperatures for washing, rinsing, and sanitizing; pressure; and conve... |
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There were no stoppers available at the seafood department three-compartment sink to hold the sanitizing solution. |
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Core (C) |
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| 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. |
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The three-compartment sink in the meat department had black residue on the inside of it. |
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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(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
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Ceiling tile in different areas of the firm were missing, making it accessible to pest/rodent entry. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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1) The pipe for the cooling unit located in the meat department walk-in cooler was observed leaking.
2) Excessive ice buildup was present in the retail novelty freezers (not in contact with product).
3) Excessive ice buildup was present on floors and ceiling located in the bakery, meat, and grocery walk-in freezer. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Personal beverages and food items were stored in the walk-in cooler, freezer, and bakery prep table. |
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Core (C) |
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