| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Employees personal drink was observed at the food processing station where open foods were present. |
Person in charge voluntary moved employee drink to designed employee drink area at the back employee area at the time of inspection. |
Priority (P) |
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| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Employee was observed with single use gloves to push trash in a trash can and press the trash down with their hands. Employee did not remove single use gloves or wash their hand before returning to food preparation at the deli sandwich preparation station.
Employee was observed to remove chewing gum from their mouth in the meat department and did not wash their hands with soap before returning to meat cutting in the meat department. |
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Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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Soap dispenser at the meat department hand washing sink was not functional in dispensing soap at the time of 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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The deli meat slicer near the food preparation area was observed to have excessive amount of dried food residues and build up on the blade and under lip of the slicer (food service area). The gelato ice cream machine in the food service area was observed to have excessive amount of dried milk residues and build up on the inside mixing augers and at the milk base pouring port. The cutting boards at the food preparation station of the food service were observed to have excessive amount of black substance underneath the cutting board. The meat slicer at the meat department had excessive amount of dried food residues on the blades and push plate. The black seal of the mixing augers of the hopper meat grinder was observed to have excessive amount of dried food residues and build. |
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Priority (P) |
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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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Package cut watermelon at the retail display case of the produce department had an internal temperature of 46 to 50 degree F. The honey dew melon in plastic container of the walk in produce cold holding unit was observed to have internal temperature of 46 degree F. The preparation date of the honey melon was 23 July 2023. |
Person in charge voluntary discarded these food reference in the violation in the trash at the time of inspection. |
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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All the deli meats in the retail deli meat display case were observed to have 8-day date mark with no time stamp, for example deli meats had a open/preparation date of 24 July 2023 to 31 July 2023. No time stamp was observed on any of the deli meats. |
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Priority (P) |
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| 28,29 Safe Food & Water |
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| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
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| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
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The facilities HACCP indicates that pH records need to be recorded to the tenth decimal place when recording the pH. Records reviewed from date range 25 July 2023 to 12 February 2023, numerous dates a whole number was only recorded in the records. Verification activities for records indicated a review monitoring records weekly, no verification records review was observed on monitoring records to include thermometer calibration log, pH monitoring record or consumer complaint log. PIC was not able to correctly demonstrate calibration of pH-meter in accordance with the establishment HACCP |
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Priority Foundation (PF) |
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| 30,31 Food temp controls |
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| 30,31 31 Plant food cooked for hot holding |
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| 30,31 0080-04-09-.03(4)(a)3 Fruits and vegetables cooked for hot holding shall be cooked to a temperature of 135˚F |
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Cooked from raw broccoli and cauliflower were observed to be cooked to 110 degree F. |
Person in charge voluntary discarded these foods referenced in the violation in the trash at the time of inspection. |
Priority Foundation (PF) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Several wiping cloths were observed to be stored in sink basin and on the sides of preparation sink at throughout the food service area. |
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Core (C) |
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| 38,39 39 Washing fruits and vegetables |
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| 38,39 0080-04-09-.03(3)(b)5 Raw fruits and vegetables shall be washed before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form |
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Two heads of lettuce were observed to chopped and prepared for the deli meat sandwich station being washed in accordance with Manufacturer's instructions. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Cutting boards at the food preparation stations, makeshift units, sushi stations, fruit cutting preparation station, preparation station in bakery area were all observed to be heavy scored. |
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Priority (P) |
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| 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 |
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Cardboard was observed to be used on the shelves at the produce preparation tables. The utensils storage tray at the sanitizing side of the three-compartment sink was observed to have peeling covering. Peeling coating was observed on the peanut grinders at the self-serve area in the produce department. |
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Core (C) |
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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(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Facility did not have chemical test strips for produce wash available for use. |
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Priority Foundation (PF) |
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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 automatic dish machine at the food service area was observed to have excessive amount of build on the inside and outside of the unit. The rinse basin of the three-compartment sink in bakery department had excessive amount of dried food/grease residue and build up. |
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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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Excessive amount of dried food residue and build were observed on shelves of food preparation tables and cabinets, on the feet of deli meat slicers, in drawers throughout the food service area, on the drawer slices of the deli meat display case, on the sides of ovens, and in bottom of cold holding units in food service area. Excessive amount of dried food residues and build up was observed on shelves, cabinets and in drawers of the bakery department. |
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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)(b) Physical facilities shall be cleaned as often as necessary |
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Floor under Asian cooking station, under the oven and throughout the food service area were observed to have excessive amount of dried food residues and build up. |
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Core (C) |
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