| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
1)Deli Slicers have buildup present on pusher plate and handles. 2) Beef grinder has old black buildup present in chute going to auger. 3) Meat room cutting blocks have old dried residue on undersides of boards. |
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Priority (P) |
1 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 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, ... |
out |
Ginger pork in service case and Loaded Potato salad in service case not dated when placed into service. |
Manager stated items were placed in service on 04/11 and 04/12 and were dated accordingly |
Priority (P) |
2 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Open pieces of deli chubs in deli meat case observed to be past 7 day use date. Chicken Breast and Honey Ham opened on 04/03 should be discarded on 04/09, Buffalo Chicken and Low Sodium Ham opened 04/04 should been discarded 04/10, Meatballs in service case were placed in case on 04/04 should have been discarded on 04/10. |
All foods were discarded during inspection by Assistant Manager. |
Priority (P) |
0 |
| 37 Personal Cleanliness |
in |
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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 both deli employees working with beard guards in place. Meat associate behind counter working without beard guard. |
Manager had employees place beard guards on during inspection. |
Core (C) |
1 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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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 |
Spray nozzle at 3 bay sink in salad prep area has old buildup present inside of spray nozzle, handle has old food debris present. |
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Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Kitchen floor drain has old food debris present and overflow present on floor. |
Manager stated a work order has been placed and service is expected on 04/12/23. |
Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
out |
Rotisserie holding unit bulbs have a protective coating are starting to peel. |
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Core (C) |
0 |