| 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. |
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#1-Deli- Meat slicer has not been used today and has visible dried food debris
#2-Meat Department- Per Employee Slicer has been broken and not used for 3 weeks. Slicer has organic matter growing on the slicer under the blade on the main portion of the slicer. |
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Priority Foundation (PF) |
0 |
| 16,17,18 cooking, reheating, cooling |
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0 |
| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
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Deli- Firm had several bags of cooked chicken, ribs, and sides on a prep table from yesterday. Firm states that the Chicken and Ribs were left over from yesterday. Employee states that at night, employees place the hot food into a shopping cart and place it in the walk-in cooler between 2030hrs- 2100hrs on 01/01/25. During the inspection, around 0800hrs on 01/02/25, using a state issued and calibrated probe thermometer the food was found between 46 to 81 degrees. Employee discarded all unsafe foods. |
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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(1) Chemicals shall have identifying Information |
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Produce Department- A spray bottle was 1/4 full of an unknown purple liquid. |
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Priority Foundation (PF) |
0 |
| 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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Over Stock area- cases of lighter fluid is being stored above cases of food products. |
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Priority Foundation (PF) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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Firm did not have a probe thermometer at time of inspection |
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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)(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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Back Storage Freezer- Cases of food on the floor. |
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Core (C) |
0 |
| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 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. |
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Produce- Ice Scoop was not protected and stored on top of a plastic bag, leaving it exposed to possible containments |
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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(4)(b) Fixed equipment shall be spaced to allow cleaning, sealed to adjoining walls, spaced at least 6inches from the floor |
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Restroom- Men's and womans restrooms sinks are pulling away from the wall creating a gap. |
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Core (C) |
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. |
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Deli- #1 the sides of the fryer have grease build up. The floor under the fryer's has grease pooling and is being contained by aprons on the floor.
#2- The bottom of the prep table across from the fryers have excessive grease and fried breading material. Employee states that when they fry chicken, the fry baskets drip onto the area under the prep table and onto the clean pans. |
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Core (C) |
5 |
| 53 Ventilation, lighting, and designated areas used |
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| 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 |
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Dairy Walk-in Cooler- Open package of lunch meat, Cheese and potato salad were stored above a shelf where retail food is stored. The meat and cheese were in a plastic bag. |
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Core (C) |
0 |