| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
Shelf stable food preparation hand washing station did not have paper towels or drying device available for use. |
Person in charge placed box of paper towels at the hand washing sink during routine inspection. |
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Pineapple core (in produce department) was observed to have excessive amount of build and dried food residues. Cheese cutter was observed to have excessive amount of dried food residues. Chicken raw meat grinder back was observed to have excessive amount of dried residues and build up. |
|
Priority Foundation (PF) |
1 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
Bread slicer was observed to have excessive amount of dried food residues and build up. |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
Employee did not sanitize thermometer between checking reheat temperatures on commercially prepared foods. |
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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 |
Half and half dairy creamer at the coffee drink station was observed to have internal temperature of 46 degrees F. |
Person in charge voluntary discarded the food referenced in the violation during the inspection.
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Priority (P) |
1 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 22 Time as a Public Health control |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)9(ii) Time as a Public Health control- 4 hours |
out |
Four sausage and egg/cheese biscuits at the hot holding grab and go were observed to not have a time on start or end time. Facility had written procedure for the breakfast program available and was reviewed. |
Person in charge voluntary removed and discard the food referenced in the violation in the trash during the routine inspection. |
Priority (P) |
0 |
| 38,39 wiping cloth & washing produce |
in |
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0 |
| 38,39 38 Wiping cloths properly used and stored |
in |
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0 |
| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
out |
Wet wiping cloth was observed on the sink basin of the three compartment sink in the seafood area. |
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Core (C) |
0 |
| 40,41 Utensils |
in |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Several large package containers were observed to be wet stacked under the food preparation table of the food service. |
|
Core (C) |
1 |
| 42,43 Single service & gloves |
in |
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0 |
| 42,43 42 Single-service articles stored and used |
in |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Several containers were observed to be stored not inverted in the shelf stable foods area, on the back storage rack, at the food preparation area. |
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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 |
Small cutting board at the food preparation area was observed to be heavy scored. Ice scoop at large ice machine was observed to have cracking and peeling. |
Person in charge voluntary discard the cutting board in the trash. |
Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
in |
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0 |
| 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. |
out |
Underside of ban saw was observed to have excessive amount of dried food residues and build up. Excessive amount of dried food residues and build up on bottom of food preparation tables. Drawer tracks for the display cases at the deli meat case and raw meat display case were observed to have excessive amount of dried food residues and build up Bottom of the meat case was observed to have excessive amount of dried food residues and build up. |
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Core (C) |
3 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 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 |
out |
Employee drink was observed to be stored at ledge just over ready to eat prepared foods in the open-air retail display units. |
Person in charge moved employee's personal drink to designated area during routine inspection. |
Core (C) |
0 |