| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to the number of violations, especially priority and repeat violations, firm has not demonstrated adequate managerial control for food safety. |
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Priority Foundation (PF) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 9 Food obtained from an approved source |
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| 09,10,11,12 0080-04-09-.03(2)(a) Food source complies with law; from permitted establishment; hermetically sealed container; fluid milk grade A; commercially caught fish; molluscan shellfish from I... |
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Observed crackers supplied from Newroz Market, which does not have a food manufacturing permit, on retail shelves in store. |
PIC voluntarily discarded crackers from unapproved sources. |
Priority (P) |
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| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
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| 09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented |
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Observed multiple packages of lettuce that had turned soft with brown organic buildup in walk in cooler. Observed cut egg plant that was in direct contact with condensate water dripping from the ceiling of the walk in cooler. |
PIC voluntarily discarded eggplant. |
Priority (P) |
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| 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. |
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Observed yellow and dark red encrusted matter on meat band saw in upper housing. Observed food debris present on knives stored clean in meat cutting area. Observed heavy dark brown greasy buildup on baking sheets in bakery area. Observed gray/brown build up present on potato dicer in hot food service area. Observed food debris present on back side of deli slicer blade and guard in meat cutting area. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Observed in use meat saw had apparent build up inside of housing. Employee stated they clean the saw every 6 hours. Cleaning logs stopped over one month prior to inspection, and firm had no other way to ensure in use equipment was fully cleaned and sanitized every 4 hours when stored at ambient temperature. |
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Priority (P) |
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| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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Observed heavy dark buildup on inside of all ovens and baking equipment storage racks in bakery area. Buildup was observed to flake off easily. |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Observed multiple cooked vegetable dishes held below 135 degrees F when temperature was taken with inspector's probe thermometer. |
PIC/employees voluntarily discarded all hot held for safety foods that were held below 135 degrees F. |
Priority (P) |
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| 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 |
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Observed multiple cut produce items in prep cooler held above 41 degrees F when temperature was taken with inspector's probe thermometer. |
Employees voluntarily discarded all cold held for safety foods held above 41 degrees F. |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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Observed multiple containers of opened pickled vegetables and fruits and container of cut eggplant without any date marking present. |
Employees voluntarily discarded all items without a date mark. |
Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
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Observed multiple spray bottles on the retail sales floor without any identifying information other than it was a "pesticide". PIC stated the chemical mixture was made by a customer. No use of the chemical was seen in the firm. |
PIC voluntarily discarded the spray bottles with the unidentifiable pesticide. |
Priority Foundation (PF) |
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| 34 Food Properly labeled |
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| 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... |
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Observed multiple packages of breads made on site without any ingredient, quantity, or manufacturing information available. Observed packages of breads made on site with visible sesame seeds that did not have sesame (major allergen) listed as part of the ingredients. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Observed cut eggplant stored without a cover and in a crate with holes on the sides in the walk-in cooler. |
Employee voluntarily discarded eggplant. |
Priority (P) |
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| 42,43 Single service & gloves |
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| 42,43 43 Gloves properly used |
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| 42,43 0080-04-09-.03(3)(d)5 Single-use gloves shall be used for only one task and discarded when damaged or task has changed. |
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Observed employee was grabbing cooked, ready to eat breads from the oven with their hands. The gloves on the hands were not single use (fabric gloves with rubbery material on the palms) and PIC had no idea the last time those gloves had been cleaned. |
Employee voluntarily discarded bread that was in contact with the non-single use gloves. |
Priority (P) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 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 |
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Observed walls in bakery and hot food prep area had peeling paint and exposed sheet rock, which is not a cleanable surface. |
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Core (C) |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Observed firm only had quaternary test kits available when the firm uses only chlorine as their sanitizer. |
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Priority Foundation (PF) |
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| 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. |
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Observed heavy, caked on flour build up on floors in ware washing and bakery area. Observed heavy dark buildup on walls in hot food prep area and bakery area. |
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Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 49 Sewage and waste water disposal |
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| 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 |
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Observed condensate drainage leaking directly onto cut eggplant in walk in cooler. Observed water leaking from 3 compartment sink directly on the floor in bakery area. |
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Priority (P) |
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