| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Meat slicer was observed to not be properly cleaned and sanitized since at time of inspection, observed dried meat residue on slicer blade, blade guard, and push plate at time of inspection. Slicer has not been in use this date; meat residue buildup is from prior day's use. |
Meat personnel disassembled, cleaned, and sanitized slicer during inspection. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Prepackaged lunch meats in an approximate 2 feet section of retail lunch meat retail case are out of safe holding temperature at time of inspection. Internal temperatures of prepackaged lunch meats were checked with TDA probe food thermometer ranging from 52.1 degrees F to 58.3 degrees F at time of inspection. Product temperature shall not exceed 41 degrees F. |
Management voluntarily discarded 185 packages of product found to be out of safe holding temperature at time of inspection. Management stated that a work order will be placed for refrigeration. |
Priority (P) |
0 |
| 34 Food Properly labeled |
in |
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0 |
| 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... |
out |
Ingredient labeling is not provided for repackaged pork egg rolls at self-service retail freezer at time of inspection. |
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Priority Foundation (PF) |
0 |
| 37 Personal Cleanliness |
in |
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0 |
| 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. |
out |
Employee with facial hair working in meat department was observed to not be wearing a beard restraint at time of inspection. |
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Core (C) |
1 |
| 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 |
Produce cutting board was observed to be heavily scored at time of inspection, cutting board is not easily cleanable. |
|
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(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Sanitizer test strips for Quaternary Ammonium sanitizer were not available in produce department at time of inspection. |
|
Priority Foundation (PF) |
1 |
| 51,52 Facilities |
in |
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0 |
| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
in |
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0 |
| 51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. |
out |
Waste dumpster at rear of building was observed to not have lids at time of inspection. |
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Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
out |
Lights above scale, wrapping station, and prep table in produce department were observed to not be properly shielded or shatter resistant at time of inspection. |
|
Core (C) |
1 |