| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No paper towels in rest room |
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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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#1-Walk-in Cooler- three raw meat, possibly a loin, was hanging from a meat hook unprotected with visible 3 to 4 inch long pieces of hair that was thick like an animal and not human hair. When I asked an employee about the hanging meat, he replied it was trash and threw it away.
#2- As Inspectors arrived an employee was seen quickly grabbing a back quarter of an animal, around 24 inches in length, and a trash bag and walking out the back door. Inspector watched as the employee turned around the corner, opened the black trash bag and placed the animal quarter into the trash bag as if they were trying to conceal the contents of the bag from inspectors. |
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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(2)(b)5 Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. |
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Prep Cooler- open can of mushrooms left in an open metal can, exposing it to potential contaminants. |
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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)(a) Food contact surfaces shall be visually clean. |
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Meat saw- dried old meat in meat saw. Meat saw was not in use at time of inspection. |
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Priority Foundation (PF) |
1 |
| 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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Retail Area- Tzatziki sauce did not have any date when it was made. |
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Priority (P) |
1 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Firm is making hummus in store and selling for 10 days. |
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Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Bottle of Windex was stored on top of the retail meat case where it may containment food |
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Priority Foundation (PF) |
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| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
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3 bay sink- both sanitizer's in the kitchen prep and meat area are color matching at 400 PPM when tested using firms test strips. |
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Priority (P) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(3)(b)2 Food Storage Containers shall be identified with common name except for containers that can be readily seen through and food unmistakably recognized |
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Core (C) |
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| 34 0080-04-09-.03(6)(a) Food identity shall be honestly presented, not misleading. Safe food handling label on raw foods that require further processing. |
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Firm sells raw meat without any Safe food handling label on raw foods that require further processing. |
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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)(c)2 Storage or display of packaged food in contact with water or ice |
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Walk-in Freezer- Firm has 2 large blocks of ice condensation in the freezer that has engulfed multiple food items. (See Picture). |
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Core (C) |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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#1-Firm had feta cheese stored on the floor in the meat cooler. |
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Core (C) |
4 |
| 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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Employee was seen in the back prep kitchen working with raw dough and not wearing a beard restraint. |
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Core (C) |
0 |