| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Probes and probe holder for the blast chiller, in the food service area, were observed to have excessive amount of dried food residues and build up. |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Two of the ambient temperature deli meat slicers were observed to have excessive amount of buildup on top and bottom guards, underside of the push plate and on two of the push plate. |
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Priority (P) |
3 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Several medium size cutting boards in the food service area and several of the large cutting boards in the seafood and meat department were observed to be heavy scored. Several of the plastic containers in the clean ready to use bakery department storage area were observed to have sticker residues on the containers. |
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Priority (P) |
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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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 automatic dish machine dish in the food service had an excessive amount of dried residues and build on the inside of the unit, sprayers and the sides of the pull up drawers. |
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Core (C) |
3 |
| 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. |
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The drawer slides of the retail display deli meat case and inside of the retail display deli meat case were observed to have excessive amount of dried food residues and build up. The bottom of the retail display case for the deli meats was observed to have excessive dried food residues and build up on the bottom of the case and in the metal transitions. |
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Core (C) |
1 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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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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The floor under the food service preparation table had an excessive amount of dried food residue and build up. The fan guards in the walk in cold holding unit at the food service, produce and dairy were observed to have excessive amount of dust. |
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Core (C) |
1 |
| 53 Ventilation, lighting, and designated areas used |
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0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Employee was observed food service apron into the men's restroom. Employee personal water bottle and food was observed under a food preparation table in the meat preparation food. No foods were observed to be in preparation during the observation. |
Person in charge had employee remove apron after coming out of the bathroom. Person in charge removed employee's personal water bottle and food from meat processing area to a designated area during the inspection. |
Core (C) |
0 |