| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Produce misters had white organic matter present. |
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Priority Foundation (PF) |
1 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Deli slicers in the deli department were observed with dried food particles and matter present on the blade. |
The employee present began cleaning the slicers. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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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 |
Tropicana juices (51F), Simply hash browns (51F), and Chihauha cheese (55F) were observed at temperatures above 41F stored in reach-in bunker cases (all products listed read "Keep Refrigerated"-surface thermometer warranted food items to be checked with the state calibrated probe thermometer and firm's digital thermometers showed temperatures ranging from 47F-49F ). |
The PIC and an employee present pulled the food items from the bunker cases and placed in baskets for disposal. |
Priority (P) |
0 |
| 30,31 Food temp controls |
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0 |
| 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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Reach-in bunker cases where Tropicana Juices, Simply hash browns, and Chihauha cheese were observed at temperatures above 41F (surface thermometer ranging at temperatures above 41F and the firm's digital thermometers for the coolers showed temperatures ranging from 47F-49F-no airflow coming out of the top vents). |
A work order was made at the time of the inspection (#296178021, #296177849). |
Priority Foundation (PF) |
0 |
| 40,41 Utensils |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Cooking utensils (stainless steel bowls, pans) was observed stacked on top of each other, not free to air dry with water present in the equipment (discussed with PIC allowing utensils to air dry before stacking). |
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Core (C) |
0 |
| 46 Non-food contact surfaces clean |
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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 |
1) Fan guards in the produce walk-in cooler had dust present.
2) Food debris was present in the following areas (general cleaning and removal of food debris needed)
-Reach-in freezers where frozen fruits and vegetables are stored.
-Seafood reach-in freezer
-Underneath shelves of retail aisles. |
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Core (C) |
0 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
The dairy walk-in cooler floor was sticky due to spillage. 2) The frozen foods walk-in freezer floor was unclean and had debris underneath the shelves where food is stored. |
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Core (C) |
1 |