| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Deli meat slicer near the automatic dish machine was observed to have excessive amount of dried food residues and build up on the blades. Employee indicated that slicer had not been use previously that day. Slicer is stored at ambient temperature. |
|
Priority (P) |
0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
Ban saw in the meat department had an excessive amount of dried food residues on the top and bottom portion of the wheels, the buildup was a dried dark brown color at time of observation. Ban saw used and stored in cold holding preparation area. The underside of the meat cutting boards were observed to have excessive amount of dried food residues on the bottom of the board and the metal tables. |
|
Priority Foundation (PF) |
0 |
| 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 food service three compartment sanitizer had 0ppm sanitizer during the observation. Sanitizer was not being pulled from the dispenser. |
Facility manual added Quat sanitizer to the sanitizer sink basin during the routine inspection and the sanitizer was re-checked at 200 ppm. |
Priority (P) |
0 |
| 16,17,18 cooking, reheating, cooling |
in |
|
|
|
0 |
| 16,17,18 16 Cooking time and temperature |
in |
|
|
|
0 |
| 16,17,18 0080-04-09-.03(4)(a) Raw Animal Foods cooked to the required time and temperature |
out |
Cooked chicken at the bottom of the racks of the deep fryer had an internal cooked temperature of 136.7 degrees F. Employee was to only check top rack of cooked chicken, discussed with employee checking chicken on several racks of chicken prior to pulling chicken for packaging. |
Employee re-cooked chicken and the internal temperature was checked with an internal cook temperature of 174.5-degree F. |
Priority (P) |
0 |
| 42,43 Single service & gloves |
in |
|
|
|
0 |
| 42,43 42 Single-service articles stored and used |
in |
|
|
|
0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Several stacked single use food containers across from the three compartment sink were observed to have water/splash residues and dried food residues from bread slicing machine. |
|
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(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
One of the large white cutting boards in the meat preparation room and one smaller cutting boards in the seafood department were observed to be heavy stained and scored. |
|
Priority (P) |
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 |
Black tape was observed on the outside between the sections of the deli meat display cases. Cardboard was observed to be lining the racks of the single use food containers, across from the three-compartment sink. A metal table in the seafood department were observed to be wrapped in plastic tape. |
|
Core (C) |
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
out |
An excessive amount of residues and build up was observed on the inside of the automatic dish machine along the sides, sprayers and door seals. |
|
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
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 |
The door slides and the bottom of the deli meat display cases had an excessive amount of dried food residues and build up. |
|
Core (C) |
0 |
| 47,48,49 Plumbing |
in |
|
|
|
0 |
| 47,48,49 49 Sewage and waste water disposal |
in |
|
|
|
0 |
| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
out |
Excessive amount of drainage from the ovens were observed to be pooling on the floor in the food service area near the deep fryers. |
|
Priority (P) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Excessive amount of buildup and dried food residues was observed in the drains at the food service area, under the deep fryers and in the corners of the food preparation near the fryers. Several of the fan guards in the walk in cold holding unit at the bakery, meat department and produce had an excessive amount of dust. |
|
Core (C) |
0 |