| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Basic food safety training is needed for all employees in the meat and seafood department-employees present not using the three-compartment sink correctly, training needed for how to properly thaw food items, and test sanitizer. |
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Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
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There were no hand signs at the restroom hand sinks. |
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Core (C) |
3 |
| 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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Misters for produce were observed with white organic matter present. |
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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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The meat band saw was observed unclean with old meat particles present located in the meat room at a temperature of 63F. |
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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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There was no date marking system present for rotisserie chickens and fried chicken tenders stored in the deli walk-in cooler that were prepared the day before the inspection. |
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Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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Bunker cases did not have working thermometers where Heritage Farm chicken and 4lb bags of frozen chicken are stored. |
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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)(c)2 Storage or display of packaged food in contact with water or ice |
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1) Water was observed leaking on packages of ground beef in the meat department walk-in cooler.
Ice buildup was observed on containers of Haagen Daz ice cream in the retail reach-in freezers. |
The PIC moved the ground beef to another location. |
Core (C) |
1 |
| 37 Personal Cleanliness |
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| 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 |
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An employee was observed with a watch on their arm in the seafood department that was not a plain band. |
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Core (C) |
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| 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. |
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An employee in the seafood department was observed without a hair restraint on while handling exposed food. |
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Core (C) |
1 |
| 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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Retail and produce shelves were observed with rust and peeling present. |
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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(2)(d)10 Warewashing machine must be equipped with a readable data plate affixed to the machine indicating temperatures for washing, rinsing, and sanitizing; pressure; and conve... |
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There were no stoppers available at the seafood department three-compartment sink to hold the sanitizing solution (employees are now using paper towels to hold the water and solution in the sink-ten days given to correct this). |
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Core (C) |
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| 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. |
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The three-compartment sink in the meat department had residue and debris on the inside of it |
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Core (C) |
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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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1) Food debris was observed at the bottom of the three-door, stainless steel seafood freezer located in the seafood department.
2) Chip debris was observed where chips are stored.
3) Food debris was observed on one of the food tables in the seafood department. |
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Core (C) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(5)(h) Toilet room cleaning frequency |
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The men's restroom floor was observed unclean, sticky, and an odor was present. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
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Ceiling tile over prep tables and dried storage in the deli department was observed missing. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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1) The pipe for the cooling unit located in the meat department walk-in cooler was observed leaking.
2) The Ecolab sprayer hose in the meat department has an excessive leak that is going onto the floor.
3) The dairy walk-in cooler cooling unit was observed with ice buildup present. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Spills were observed in the retail area near seafood reach-in freezers and on different aisles. |
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Core (C) |
3 |