| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
Observed packages of food products stored in the front hand wash sink in the deli at the time of inspection. |
PIC removed the food products from the hand wash sink at the time of inspection. |
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
-Observed dried food debris on the rear gaskets and the mixing arm and of the meat department grinder auger at the time of inspection.
Grinder is located in the walk-in cooler.
-Observed excessive food soil buildup in the bakery department bread slicer at the time of inspection.
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Priority Foundation (PF) |
2 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
-Observed dry food debris on meat slicer blade and cheese slicer blade in the deli department at the time of inspection. Food residue on slicers is from a prior day's use.
-Observed dry food soils on the produce department vegetable chopper at the time of inspection. Vegetable chopper was stored as cleaned and sanitized.
-Observed dried food soils on the bakery department mixer head at the time of inspection. |
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Priority (P) |
2 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
Observed dried food soils on the interior of the bakery department microwave oven at the time of inspection. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
in |
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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 |
Observed food items in the deli department sandwich prep unit that were above the maximum cold holding temperature of 41 degrees at the time of inspection. Food item temperatures were checked internally with TDA verified probe thermometer.
Food Items Included:
Shredded Lettuce @ 50 degrees.
Sliced Tomato @ 48 degrees.
Sliced Bell Pepper @ 48 degrees.
Sliced Olives @ 48 degrees.
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PIC discarded the food items at the time of inspection. |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
out |
Noted that the analog food probe in the deli department showed a reading of 24 degrees when checked using ice bath method for accuracy. |
PIC discarded the thermometer at the time of inspection. |
Priority Foundation (PF) |
0 |
| 34 Food Properly labeled |
in |
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0 |
| 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... |
out |
Observed repackaged from bulk food items in the meat department retail case that did not have ingredients labeling at the time of inspection.
Food Items Included:
Hash Brown Patties
Corn Dogs
Imitation Crab Meat |
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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 several cases of pastry food items in the bakery department walk in freezer that were not properly covered and were exposed to potential contamination. |
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Core (C) |
0 |
| 38,39 wiping cloth & washing produce |
in |
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0 |
| 38,39 38 Wiping cloths properly used and stored |
in |
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0 |
| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
out |
Observed a wet wiping cloth stored on a prep table (not in sanitizer) in the bakery department at the time of inspection. |
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Core (C) |
3 |
| 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)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Observed cleaned and sanitized utensils stored on a wet towel at the sanitize end of the three compartment sink in the bakery at the time of inspection. |
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Core (C) |
0 |
| 42,43 Single service & gloves |
in |
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0 |
| 42,43 42 Single-service articles stored and used |
in |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Observed opened packages of single service trays in the bakery department and deli department that were not stored inverted at the time of inspection. |
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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 cutting boards in the deli department and produce department with heavy scoring and scratches at the time of inspection. |
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Priority (P) |
2 |
| 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 |
Noted that there were no sanitizer test strips available in the bakery department and meat department at the time of inspection. The sanitizer test strips in the produce department were expired as of 01-15-2019. |
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Priority Foundation (PF) |
1 |
| 46 Non-food contact surfaces clean |
in |
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0 |
| 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. |
out |
-Observed dried food soils on the framework of the cheese slicer and meat slicer in the deli department at the time of inspection.
-Observed dry meat soils on the underside of the band saw framework in the meat department at the time of inspection.
-Observed excessive black soil buildup on the exterior of the garbage cans in the deli department at the time of inspection.
-Observed dried food soils in the sliding door tracks of the deli cases at the time of inspection. |
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Core (C) |
2 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed excessive trash and debris on the floor in the back stock area at the time of inspection. |
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Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
out |
Observed trash and debris around the rear dumpster at the time of inspection. |
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Core (C) |
0 |