| 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 |
Observed the two deli meat slicers in front of the deli bulk meat case in the deli department to not be properly cleaned and sanitized, dried food residue buildup on back wall, blade guard, blade, and push plate from previous day's use was observed at time of inspection; deli meat slicers have not been in use this date. 2. Vegetable dicer stored clean on the sanitizing drain board of the 3 bay sink in the produce prep room was observed to have dried food residue from previous use on the blades and between the rubber teeth of the push handle at time of inspection; not properly cleaned and sanitized. |
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Priority (P) |
3 |
| 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(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Observed 2 bottles of chemical sanitizer stored with metal food container pans on the bottom shelf of the deli prep table across from the deli walk in freezer in the back kitchen area of the deli department. Observed a bottle of chemical sanitizer stored in a cabinet with food and single service items across from the sushi prep cooler in the front deli food service area. Chemicals shall be stored separate from food, utensils, equipment, and single service items. |
Management moved chemicals during inspection. |
Priority Foundation (PF) |
0 |
| 28,29 Safe Food & Water |
in |
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0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
in |
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0 |
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
During the review of Sushi records, the following observations were observed: On 12/13/24 at 7:29 am the pH meter calibration initial reading for 4.0 was documented as 3.7, the initial reading for 7.0 was 6.7, and the pH meter was checked off as being calibrated. On 2/25/25 at 7:36 am the pH meter calibration initial reading for 4.0 was documented as 3.7, the initial reading for 7.0 was 6.7, and the pH meter was checked off as being calibrated. On 3/13/25 at 7:27 am the pH meter calibration initial reading for 4.0 was documented as 3.5, the initial reading for 7.0 was 6.6, and the pH meter was checked off as being calibrated. Variance documentation states that pH meters must be accurate to within 1/100th. There were no corrective actions observed to be noted in regard to the discrepancies between the 4.0 and 7.0 readings. |
|
Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
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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)(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 Country Gravy stored in the upright storage freezer in the back food prep area of the Deli and a food container lined with paper towels of Tempura Shrimp stored in the Sushi prep cooler in the front Deli food service area to be uncovered and unprotected. |
|
Core (C) |
1 |
| 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 |
Observed clear plastic food containers stored on wire rack next to the 3 bay sink in the back Deli food service kitchen area to be wet stacked. Observed plastic food containers stored on the sanitizing side drying board of the 3 bay sink in the Produce prep room to be wet stacked. Equipment and utensils are allowed to air-dry or used after adequate draining. |
|
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 board from the sandwich prep station stored on the loading table of the auto dish machine in the back Deli prep area to have a broken corner and to be heavily scored. Observed plastic food containers stored on the wire rack next to the 3 bay sink in the back Deli prep area to have broken and chipped corners. Observed the blade of the Coleslaw maker to be chipped and pitted; equipment is 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 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 |
Observed the sanitizing test strips in the Deli to be out of date with a use by date of 1/15/2025 and the sanitizing test strips in the Produce department to be out of date with a use by date of 4/15/2023. Inspector gave the facility sanitizing test strips to use until they could order replacements. |
|
Priority Foundation (PF) |
0 |