| 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 a knife stored clean on the knife rack next to the 3 bay sink in the Meat dept prep room to have a build-up of old meat debris and residue from previous days use; not properly cleaned and sanitized. Knife has not been in use this day. |
Meat employee placed knife in the 3 bay sink to be washed 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 the #1 and #2 slicer in the Deli to have a build-up of food residue and debris around the blade, blade guards and the push plate teeth from previous days use: not properly cleaned and sanitized. Deli slicer #1 has not been in use this day. |
|
Priority (P) |
1 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
The Deli dept 3 bay sink sanitizer concentration was reading 0 ppm at time of inspection. |
The sink was drained and refilled during inspection. Sanitizer concentration was 200 at recheck. |
Priority (P) |
1 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
|
|
|
0 |
| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
out |
Observed A gap at the bottom right side of the receiving door and the bottom right side of roll up door #1 in the back receiving area; door sweeps are in need of repair. |
|
Core (C) |
1 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 40 In use utensils properly stored |
in |
|
|
|
0 |
| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
Observed a handled scoop cup laying down in chicken breading with the handle in contact with the food. In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
out |
Observed the black vent guards in the Deli bulk meat case to be rusted and peeling; no longer smooth and easily cleanable. |
|
Core (C) |
1 |
| 47,48,49 Plumbing |
in |
|
|
|
0 |
| 47,48,49 48 Plumbing installed; backflow devices |
in |
|
|
|
0 |
| 47,48,49 0080-04-09-.05(2)(b)1 Plumbing system designed, constructed, and installed according to LAW |
out |
Observed the 3 Bay Sink in the Seafood dept. to be leaking in several spots from the PVC drainpipes and the bottom weld of basin #2.
|
|
Core (C) |
1 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Observed the 3 bay sink in the Deli dept and the hand sink in the Bakery dept to be leaking from the welds on the bottom of the sinks. |
|
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed a buildup of dust and debris on the condenser fan covers in the Deli Walk in cooler, the Bakery Walk in cooler, and in the Meat dept. prep room.
|
|
Core (C) |
1 |
| 53 Ventilation, lighting, and designated areas used |
in |
|
|
|
0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Observed an employee's personal sweater stored on packaged food in the Deli storeroom and a personal shirt stored on single service articles on the rack next to the Bakery prep table in the Bakery dept. |
Management relocated personal items during inspection. |
Core (C) |
0 |