| 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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Facility bags its own ice. Observed handwashing sink located next to bulk ice bin, not supplied with towels. |
Handwashing sink supplied with towels during inspection. |
Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Observed food product in hot case not being maintained at 135F or above for hot holding food safety control. Meatloaf probed with a calibrated state thermometer at 118F-1333F. |
Meatloaf had been in hot case for approximately 1.5 hours; meatloaf was placed in oven and reheated to 177F during inspection. |
Priority (P) |
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| 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)8 Date Marking; Discard food after 7 days at 41F |
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Observed food products in deli meat and cheese case with an expired date mark. The following items were observed to have an expired date mark: partial chub of liver loaf opened 02/15/25 expired02/12/25, 2 partial chubs pickle pimento loaf opened 02/09/25 expired 02/15/25, partial chub oven roasted turkey opened 02/17/25 expired 02/23/25, partial chub honey ham opened 02/07/25 expired 02/13/25, partial chub Virginia Ham opened 02/07/25 expired 02/13/25. Today's inspection date is 02/25/25. |
Deli chubs with expired date marking were voluntarily discarded during inspection. |
Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
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Observed sanitizer bottle, being used to sanitize deli slicer, contained a toxic chemical. Deli sanitizer bottle was made with bleach and Mr. Clean. |
Deli sanitizer bottle was voluntarily discarded during inspection; new sanitizer bucket was prepared at 100ppm, and slicer was cleaned and sanitized during inspection. |
Priority (P) |
1 |
| 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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Observed handwashing sink, located by bulk ice machine to be soiled with heavy black buildup; Observed extremely heavy ice buildup, in downstairs walk-in freezer, on walls, floor and ceiling.
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Core (C) |
1 |