| 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 |
Observed a vegetable chopper in produce room stored clean in a refrigerated area with food build up on blade and per employee the chopper had not been used today. |
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Priority Foundation (PF) |
1 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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No sanitizer set up in deli sink upon arrival, so employee ran sanitizer in sink for concentration to be checked and it was 0 ppm. No sanitizer was coming out of the pump at time of inspection. |
PIC took sanitizer off and poured sanitizer in the water, and it was it then 200 ppm. Manager called in a ticket to have sanitizer pump checked, but in the meantime, they will pour the sanitizer in manually. |
Priority (P) |
1 |
| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
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| 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 |
Observed the following foods in the hot held unit in the deli at time of inspection: Chicken tenders with an internal temperature of 115, Sausage patties with an internal temperature of 117 F, and baked chicken with an internal temperature of 127 F. All hot held foods should be held at 135 F degrees or higher. |
PIC discarded all food out of temperature at time of inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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0 |
| 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, ... |
out |
Observed diced onions in produce cooler with no date on them at time of inspection. Observed sliced apples dated 8 days instead of 7 at time of inspection. |
PIC corrected dates at time of inspection. |
Priority (P) |
1 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed the following in the seafood cooler in the meat room with the following dates: sliced peppers 12/08, sliced onions 12/09, opened mushrooms 12/09, opened spinach 11/25, and opened shredded cheese with bacon bits dated 11/26. All food items pass the 7-day date marking requirement. |
PIC discarded all foods at time of inspection. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Observed flour being stored in a garbage bag as a pan liner in the deli. Garbage bags are not food contact safe. |
PIC removed bag at time of inspection. |
Priority (P) |
0 |
| 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. |
out |
Observed food build up on hand sink handles in bakery area. Observed excessive grease build up on the side of fryer in deli. Observed food build up on tracks in deli meat case. |
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Core (C) |
2 |
| 53 Ventilation, lighting, and designated areas used |
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0 |
| 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 |
out |
Observed keys and game boy stored by the slicer in the meat department at time of inspection. |
Employee removed at time of inspection. |
Core (C) |
1 |