| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No paper towels or drying devices were observed to be accessible at the front deli display hand washing sink on arrival to the facility. |
Person in charge place a role of paper towels at the hand washing sink referenced in the violation during the inspection. |
Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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In house made prepared meats, of several varieties were observed to have an internal temperature of 44.0 to 50.3 degrees F. These meals were being display for retail sales in single use containers at the front deli meals display case and were observed to be stacked three high in two rows. See attachment for specific types of Temperature Control for safety foods. |
Person in charge voluntary removed these food items referenced in the violation and discarded in the trash during the inspection. A total of 33 meals were removed from sale with a $236.00 total value. |
Priority (P) |
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| 34 Food Properly labeled |
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| 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... |
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Sausage and cheddar quiche, displayed at the front deli food retail display cold holding unit, did not have list of ingredients. Several breads being offer for sale on retail display units to include bagels, round loaf and long loaf breads did not have list of ingredients. The twice baked potato in the meat department display area was observed not have a list of ingredients. |
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Priority Foundation (PF) |
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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(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Small color cutting boards in the food service area were observed to be heavy scored. The large white cutting boards in the produce preparation area were observed to be heavy scored. |
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Priority (P) |
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| 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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The deli meat display case had excessive amount of dried food residues and build up on the bottom of the unit and on lip underneath the racks of the unit. |
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Core (C) |
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