| 13 Food separated and protected |
in |
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0 |
| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
out |
Observed Raw Chicken stored over Raw Beef and Raw shell Eggs in the Deli food service prep cooler across from the upright storage cooler. |
Management restacked Chicken to the bottom shelf of the prep cooler during inspection. |
Priority (P) |
0 |
| 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 |
The floor mixer in the Bakery dept was observed to have a build-up of old food residue and debris from previous days use on the inside top of the mixer head; Not properly cleaned and sanitized. Observed the band saw in the Meat dept to have a build-up of old food residue and debris from previous days use on the blade guide clips, in the bottom cabinet adjacent to the fly wheel, and on the backside above the right-side blade guard. Saw has not been in use this day; Not properly cleaned and sanitized. |
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Priority (P) |
1 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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0 |
| 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 |
Sausage patties and Sausage Gravy at the food service hot bar internally checked with a TDA probe thermometer were observed to be between 118*F and 121*F; out of the safe hot holding temperature range of 135*F and above. |
Management voluntarily discarded product during inspection. |
Priority (P) |
1 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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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 a pan of fried bone in Chicken stored in the Deli food service upright storage cooler and a metal food container bowl of in store made Cole Slaw stored in the Deli Walk in cooler to not be date marked. Date Marking requirements; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, dry fermented sausages, or salt-cured products.
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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 |
out |
Observed an open bag of chopped Kale stored in the Deli bulk meat storage case to have a discard date of 1/11/25; todays inspection date is 1/14/25. |
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Priority (P) |
1 |
| 24,25 Chemical hazards |
in |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
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0 |
| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
out |
Observed chemical bottle without any identifying information filled with an unidentified chemical stored in the Men's restroom by the Pharmacy. |
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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 |
out |
Observed a filled chemical bottle stored on top of packaged chicken breading in the Deli food service area. |
|
Priority Foundation (PF) |
0 |
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
out |
Observed the sanitizer concentration of the Deli 3 bay sink to exceed 500 ppm at time of inspection. |
Management drained and reran the sanitizer during the inspection. Sanitizer at recheck was 200 ppm. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
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0 |
| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
out |
Observed a gap at the bottom on the left side of the 2nd roll up door in the backroom of the establishment. Observed a gap on the left side of the receiving door between the bottom of the door and the floor, in need of a door sweep. |
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Core (C) |
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
Several cases of packaged foods were observed to have an excessive amount of ice build-up in the bakery walk in freezer. |
|
Core (C) |
2 |
| 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... |
out |
Observed a pan of pastries stored on the left side rack of the Deli Walk in freezer to be uncovered and unprotected. |
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Core (C) |
0 |
| 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 |
Observed the poly cutting boards in the Produce prep room to be heavily scored and discolored; no longer smooth and easily cleanable. Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable.
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Priority (P) |
0 |
| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
out |
Observed the storage racks in the Deli Walk in freezer to be lined with cardboard. Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance.
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Core (C) |
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 |
The sanitizing test strips in the Meat and Produce depts were observed to be out of date with a use by date of 11/15/2024. |
|
Priority Foundation (PF) |
0 |