| 13 Food separated and protected |
in |
|
|
|
0 |
| 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 |
out |
Observed raw Chicken stored with ready to eat chips and pizza sauce on the rack under the condenser fans of the Deli Walk in cooler. |
|
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed old food residue build-up on the probe thermometer at the rotisserie Chicken cooking station in the Deli food service area; not properly cleaned and sanitized. Observed the vegetable dicer and pineapple corer stored clean on the rack next to the prep sink in the produce prep department to have a build-up of old food residue and debris on the blades, handle, and push plate; not properly cleaned and sanitized. Observed a build-up of old food residue and debris on the blades and push plate of the vegetable dicer stored clean on the rack next to the desk in the Seafood department; not properly cleaned and sanitized. |
|
Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed a build-up of old food residue and debris around the blades and blade guards of 2 of the 3 Deli slicers. Slicer #2 at the Deli bulk meat case and the cheese slicer on the prep table across from the deli meat bulk meat case. Slicers have not been in use this day; not properly cleaned and sanitized.
|
|
Priority (P) |
2 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
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 |
Cut Cantaloupe, Cut Honeydew, and Cut Watermelon at the Island Case in the Deli were observed to be between 45*F and 46*F; out of the safe cold holding range of 41*F and below. Product was checked with a TDA probe thermometer. |
Management voluntarily discarded product during inspection. |
Priority (P) |
2 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
0 |
| 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, ... |
out |
Observed Egg bites and Asst Baggette's stored in the Starbuck's prep cooler to be dated beyond the 7-day date marking period with a preparation date of 3/10/25 and a discard date of 3/17/25 and a Baggette with a preparation date of 3/10/25 and a discard date of 3/21/25. Observed Chopped Lettuce, sliced tomatoes, and slice green peppers at the sandwich prep station in the back deli food service area to not be date marked. Observed open chicken wing, 3 opened bags of salad, diced tomatoes, open bag of celery hearts, and an open bag of sliced ham stored in the Deli Walk in cooler to not be date marked. Date Marking Requirements; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, dry fermented sausages, or salt-cured products.
|
|
Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observe 2 food containers of diced green peppers stored in the deli walk in cooler with discard dates of 2/13/25 and 2/27/25; product was past the 7-day discard date. The green peppers stored in the container dated 2/13/25 were observed to have a build-up of mold on the product. |
Management discarded product during inspection. |
Priority (P) |
1 |
| 47,48,49 Plumbing |
in |
|
|
|
0 |
| 47,48,49 47 Hot and cold water available |
in |
|
|
|
0 |
| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
out |
There was no hot water available in the Men's and women's restrooms in the backroom. The water temperature was observed to be 61*F. |
|
Priority Foundation (PF) |
0 |