| 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 white organic matter on back of blade on slicer stored cleaned. |
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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 |
Observed dish machine in deli not to reach required 160 degrees F for hot water sanitizing. Deli employee stated they do use the dich machine. Inspector ran dish machine multiple times and times, with the hottest recorded temperature of 159 with inspector lollipop thermometer. |
PIC placed lockout tag on machine until machine can reach proper temperature. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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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 meat display case to have internal temperature above safe cold holding. Meat employee stated he cleaned and sanitized meat display case with hot water and restocked case without letting case cool down. Internal temperature of raw proteins in case was 46-50 degrees F. PIC was able to show camera on time stamp when raw proteins was removed from walk in cooler (10:59AM). Internal temperatures were taken at 11:27 AM. |
PIC had meat employee move all raw proteins from display case and move into walk in cooler to cool to safe cold holding temperatures. Inspector rechecked internal temperatures at 12:02PM and all animal proteins were in correct cold holding range. |
Priority (P) |
2 |
| 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 |
Observed broken thermometers at deli walk in cooler and bakery walk in freezer. |
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Priority Foundation (PF) |
0 |
| 37 Personal Cleanliness |
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0 |
| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry |
out |
Observed deli packing popcorn chicken with wristwatch on. |
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Core (C) |
0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Observed bakery employee with facial hair prepping food with no beard restraint. |
PIC had employee put on beard net. |
Core (C) |
0 |
| 40,41 Utensils |
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0 |
| 40,41 40 In use utensils properly stored |
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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 scoop for chicken breading to not have handle and scoop was in direct contact with food product. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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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 |
Observed inside of deli dish machine in be heavily soiled in with white organic matter. |
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Core (C) |
0 |
| 46 Non-food contact surfaces clean |
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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 excessive dust build up on intake vents in meat walk in cooler and dairy walk in cooler. |
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Core (C) |
2 |
| 47,48,49 Plumbing |
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0 |
| 47,48,49 49 Sewage and waste water disposal |
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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 |
Observed dish machine in deli area to have white foamy substance coming from drain. |
PIC placed lock out tag on dish machine until machine can be fixed. |
Priority (P) |
0 |