| 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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A Crock Pot of Chicken Noodle soup pulled in the P.M on 1/15/25 to be cooled was observed to be 63*F when internally checked with a TDA probe thermometer on 1/16/25 at 9:40 am; product never met the required 41* after the 6-hour requirement. 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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Management discarded product during inspection. |
Priority (P) |
0 |
| 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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Observed a container of sliced Tomatoes, a package of sliced Deli Ham, and a package of sliced Bologna stored in the Deli bulk meat case that was not 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 chub of Buffalo Chicken with a discard date of 1/4/25, Pastrami with a discard date of 1/7/25, Summer Sausage with a discard date of 12/14/24, Pineapple Ham with a discard date of 12/28/24, a container of Cole Slaw with a discard date of 1/5/25, a container of Baked beans with a discard date of 1/4/25, and a container of Fire Roasted Pasta Salad, 1/15/25. Today's inspection date is 1/16/25. Product was stored in the retail deli bulk meat and bulk salad case. Date Marking disposition requirements; Discard food after 7 days at 41*F. |
Management discarded product during inspection |
Priority (P) |
0 |
| 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-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
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Chicken Noodle soup put in the Deli Walk in Cooler was observed to be in a deep crock pot with a tight-fitting lid. Approved Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient).
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
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Observed a gap at the bottom in between the double receiving door in the back storeroom of the establishment. |
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Core (C) |
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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 |
out |
Observed ice build-up on packaged foods in the TCS grocery walk in freezer to the left of the door and the Deli Walk in freezer.
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Core (C) |
1 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 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 Produce to be heavily scored and discolored. The top door of the band saw in the Meat dept was observed to have a broken corner; no longer smooth and easily cleanable. |
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Priority (P) |
0 |