| 14 Food contact surfaces; clean and sanitized |
in |
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|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Saw in meat dept. observed with dried protein build-up around blade guards in lower wheel housing. |
|
Priority Foundation (PF) |
1 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Coleslaw chopper in deli observed with dried food debris from prior day use. Knife holder in deli and produce observed to be soiled. |
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Priority (P) |
0 |
| 40,41 Utensils |
in |
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0 |
| 40,41 40 In use utensils properly stored |
in |
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0 |
| 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. |
out |
Knives in deli observed to be stored in-between the knife holder and prep table. |
|
Core (C) |
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Metal food containers observed to be stacked wet on rack in deli. |
|
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 |
Multiple plastic food storage containers lids observed in the deli and sushi dept. to be cracked. |
|
Priority (P) |
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 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. |
out |
Auto dish machine in deli observed to have old build-up food debris inside the unit on the top around the water supply and side walls. |
Employee cleaned inside of auto dish machine during inspection. |
Core (C) |
3 |
| 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(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
out |
Ceiling tile in deli observed to be missing near the fry station. Tile molding in the cut room of the meat dept. observed to be broken between the hand wash sink and the ware wash sink. |
|
Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
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|
0 |
| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
out |
Multiple lights in meat cutting room observed to be out near the saw and over the beef cutting table. |
|
Core (C) |
0 |