| 08 Adequate handwashing sinks properly supplied and accessible |
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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 encrusted food residue in the deli hank sink basin. |
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Priority Foundation (PF) |
0 |
| 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 |
out |
In the dairy walk in cooler, observed raw shell eggs stored above ready to eat creamer containers. Manager stated that the eggs were damaged products waiting to be picked up by vendors. |
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Priority (P) |
0 |
| 16,17,18 cooking, reheating, cooling |
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0 |
| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
out |
Observed rotisserie chicken wings stored in the deli walk in cooler to tempt at 47F with state calibrated thermometer. Deli employee stated that the rotisserie wings were pulled the previous day and placed in the walk in cooler over night for cooling. |
Two containers of rotisserie chicken wings were voluntarily discarded. |
Priority (P) |
0 |
| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature |
out |
Observed a deli employee actively preparing chicken salad during today's inspection. The employee was observed packaging product and was in motion to place product in the retail open door display case without a cooling step. Packaged product tempt at 52F with state calibrated thermometer before items could be placed for display. |
Manager had the employee place product in the walk in cooler for cooling. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 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 |
out |
Observed tomato slices and pepper slices on the sandwich cold bar to be above 41F. Specifically, tomato slices were found at 47F and sliced peppers were found at 52F. Items were tempted with a state calibrated thermometer. |
Items were voluntarily discarded. |
Priority (P) |
1 |
| 35,36 Pests & contamination |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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0 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
Observed ice build up on food products in the bakery and grocery walk in coolers. |
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Core (C) |
0 |
| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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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 |
In the deli area clean and sanitized food contact utensils and equipment were observed to be mixed in with dirty food contact utensils at the 3-compartment sink. Additionally, clean and sanitized food contact utensils were observed stored in a bin on a shelf underneath the prep table. The bin contained food debris. |
Utensils were placed at the 3-compartment to be recleaned and sanitized. |
Core (C) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 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 to deli knives to be in poor repair. Specifically, one knife was observed with a broken blade tip and one was observed with a bent tip, creating a hooked end on the knife blade.
Also observed 2 wooden spoons in the deli department. A deli employee stated these were used for stirring desserts made in the deli. Both spoons were found with visible fraying of wood material. |
All 4 utensils were voluntarily discarded. |
Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
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| 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 heavy dust build up on the meat rooms condenser fan guards. All 4 fan guards are above the cutting tables and the meat saw. |
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Core (C) |
3 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
out |
Observed 2 missing ceiling tiles directly above the produce 3 compartment sink. |
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Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed food debris build on the the deli floors near the sandwich prep table and hot box. |
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Core (C) |
0 |