| 13 Food separated and protected |
in |
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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 |
In retail display deli meat case, on the far left corner, several ready to eat and raw animal proteins were observed to be piled in the corner of the display unit. Person in charge indicate these foods will be checked for out of dates, and then if the food is not out of date these foods will be placed back on retail display shelves for retail sales. Several raw animals proteins such as raw chicken, raw pork and raw beef were observed to be stored with ready to eat cheeses, bakery items and cream cheese. |
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Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Several clean ready to use food contact pans/trays were observed to have dried food residues and build up. These food contact equipment and containers were observed to be stored on the near the three-compartment sink. The food probes holder was observed to have excessive amount of dried food residues and build up. |
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Priority Foundation (PF) |
1 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
The back side of the arm of the deli meat slicer was observed to have excessive amount of dried food residues and build up from previous days use. This slicer is stored at ambient temperature in the food service preparation area. |
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Priority (P) |
0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
Microwave in the bakery department was observed to have excessive amount of dried food residues and build up. The standing chip holder next to the hot holding bar was observed to have excessive amount of buildup and dried food residues. Ban saw, being stored at cold holding, was observed to have excessive amount of dried food residues and build up. For the ban saw in the meat department, employee indicated the ban saw had not been clean for at least two days. |
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Priority Foundation (PF) |
1 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Taven ham had a preparation/open date of April 19, 2025, and a discard/expiration date of April 25, 2025. Beef bologna had a preparation/open date of April 21, 2025, and a discard/expiration date of April 28, 2025. Pickle and pepper deli meat loaf was observed to have open/preparation date of April 15, 2025, and a discard/expiration date of April 21, 2025. These observations were observed in the retail deli meat display case at the food service area. |
Person in charge voluntary discarded these foods referenced in the violation in the trash during routine inspection.
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Priority (P) |
3 |
| 42,43 Single service & gloves |
in |
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0 |
| 42,43 42 Single-service articles stored and used |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
A box of single use cups were observed to be stored directly on the floor in the back food service area. |
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Core (C) |
0 |
| 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 |
Several of the food preparation tables, bottom shelve inside the unit and the outside of the unit, were observed to have excessive amount of dried food residues and build up. Carts on wheels, in the food service, produce, and meat department had an excessive amount of dried food residues and build up. |
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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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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
The ceiling and walls of the walk in dairy cold holding unit had excessive amount of dried milk residues. |
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Core (C) |
1 |