| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
The hand sink next to the three compartment sink at the food service area was observed to not have any paper towels or drying devices available for use on arrival. |
Person in charge had employee restock hand washing sink with paper towels during routine inspection. |
Priority Foundation (PF) |
0 |
| 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 |
The can opener attached to the food preparation table was observed to have excessive amount of dried food residues on the blade. |
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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 |
Several of the deli meat slicer stored at ambient temperature in the front food service area was observed to have excessive amount of dried food residues and build up on the handles and under the push plate. |
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Priority (P) |
1 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
The automatic bread slicer was observed to have excessive amount of dried food residues and build up on the blades and guards. The meat slicer in the meat department was observed to have excessive amount of dried food residues and build up, from previous use. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Bone in chicken at the open-air hot holding unit near the front registers had an internal temperature of 117.4 to 113.2 degrees F. |
Person in charge voluntary removed and discard the foods referenced in the violation during routine inspection.
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Priority (P) |
1 |
| 19,20 20 Cold holding temperature |
in |
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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 |
The bag of shredded cheese being stored on the front food preparation counter was observed to have an internal temperature of 48.6 degrees F. Four different variety of ready to eat cooked chicken wings at the salad bar were observed to have internal temperature of 47.6-to-48.9-degree F. |
Person in charge voluntary discard the foods referenced in the violation during routine inspection.
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Priority (P) |
3 |
| 40,41 Utensils |
in |
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0 |
| 40,41 40 In use utensils properly stored |
in |
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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 |
Ice scoop at the seafood department was observed to be stored on top of the ice machine, uncovered and unprotected. |
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Core (C) |
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Several dishes, plastic and metal containers, and utensils/scoops throughout the food service preparation area was observed to be stored uncovered and unprotected. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Several of the large white cutting boards in the produce department were observed to be heavy scored. |
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Priority (P) |
0 |
| 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 |
out |
Several cardboard box bottoms were observed to be used for storing clean ready to use containers and plastic tops. |
Person in Charge removed dishes/containers/lids from cardboard and place at three compartment sink for cleaning. |
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 |
Containers were open deli meats display cases and standing cold holding unit had excessive amount of dried food residues and build up. Drawer slides in deli meat cold holding cases were observed to have excessive amount of dried food residues and build up. Makeshift units, cold holding and bottom of cold holding units were observed to have excessive amount of dried food residues and build up. |
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Core (C) |
1 |
| 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 |
Several of the walk in cold holding unit in the produce, meat, food service and back storage cold holding unit were observed to have excessive amount of dust on the fan guards and dust/build up on the walls and ceilings. |
|
Core (C) |
0 |