| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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The handwashing sink in the food service area and the hand washing sink in the meat department were in accessible at the time of inspection. Handwashing sink in the meat department had a flat top grill sitting on top of the hand washing sink basin. The hand washing sink in the food service area was observed to have dishes and tubing stored in the basin and were blocked by boxes. |
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Priority Foundation (PF) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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A gray tube of raw pork was observed to stored on the top shelf of the walk in cold holding unit over ready to eat meats, produce and ready to eat sauces. |
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Priority (P) |
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| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
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Raw fish was observed to stored on bottom shelf under raw beef in the first standing freezer next to the hand washing sink. |
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Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Band saw blade and wheels were observed to have excessive amount of dried food residues. The standing mixer was observed to have excessive amount of dried food residue on the guard shields and inside of the bowl. |
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Priority (P) |
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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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A metal container of cooked beef/pork in the walk in cold holding unit was observed to have internal temperature of 46 to 47 degrees F. |
Person in charge voluntarily discarded the foods referenced in the violation in the trash at the time of 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)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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The deli meat loaf being stored in meat retail display case did not have a preparation/open date or a discard date. |
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Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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Facility did not have a food probe thermometer available for use during the inspection. |
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Priority Foundation (PF) |
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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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Facility is repackaging sauces, sour cream, spices, sauces and cooked vegetables. These food items were observed to not have any information and did not have a common name, ingredients, quantity, name and address. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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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)(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... |
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Several large bags of vegetables, peanuts, and grains were observed to be stored directly on the floor throughout the facility. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Facility did not have any bleach test strips available for review. |
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Priority Foundation (PF) |
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