| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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During this inspection the inspectors reported numerous violations and unapproved potato chips. |
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Priority Foundation (PF) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 9 Food obtained from an approved source |
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| 09,10,11,12 0080-04-09-.03(2)(a) Food source complies with law; from permitted establishment; hermetically sealed container; fluid milk grade A; commercially caught fish; molluscan shellfish from I... |
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Bags of fried potato chips on the shelf at the register. PIC could provide invoice of product. |
Product removed from sells floor to the nearby trash can. |
Priority (P) |
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| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
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| 09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented |
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Cauliflower in retail produce cooler has mold present. |
Removed from sales floor. |
Priority (P) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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In the retail lunch meat cooler cooked sausage stored over raw sausages and cheese. Inspectors discussed rotating the raw and cooked and separating the cheese to one side. |
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Priority (P) |
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| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
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In the chest freezers in the meat room has all frozen animal species combined; no separation observed. |
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Priority (P) |
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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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Meat saw had food residue present. The equipment was cleaned last on 11/11/24 and had not been used this morning. |
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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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Several yogurt products sitting on the retail shelf that state " keep refrigerated". The inspectors discussed that the product would need to be in the refrigerator when delivered. In the walk-in beverage cooler had again yogurt drinks, tropicana drinks and yogurt that states keep refrigerated. |
Items were removed and placed in shopping cart for discarding. |
Priority (P) |
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| 30,31 Food temp controls |
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| 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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Walk in cooler is reading at 71F, not keeping refrigerated items at 41F or below. The PIC states that they're waiting on a part, inspectors discussed placing the keep refrigerated items in the other retail coolers until the WIC is actively working and keeping temperature of 41F or below. |
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Priority Foundation (PF) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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Throughout the facility several labels are hit and miss, several repacked items did not have labels correct to distinguish where the product is from. Repacked vegetables did not have label present. |
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Priority Foundation (PF) |
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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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Hand sink did not have a Sheild next to the cutting table in the front behind the deli case to prevent cross contamination during food preparation/cutting fresh meat. Open/uncovered frozen meat in chest freezer in the meat room. |
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Priority (P) |
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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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NO hair nets or beards guards observed worn on employees in the meat area while cutting. |
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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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The meat department need a cleaner to reduce the meat odor scent in the room since it is not a cold room. |
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Core (C) |
1 |