| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Inside ice machine black like build up
Dairy retail shelves excessive old dried spillage
Deli spoons in warmer old food build up on handles
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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 |
out |
Deli slicers observed with old dried food build up |
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Priority (P) |
0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
Breading cart excessive old breading build up
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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 |
The hot holding table near the self checkout was scanned with an infrared thermometer at 117-109 degrees All disposed |
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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 |
Shredded chicken @ degrees left out at room temperature during lunch rush..( all disposed)
smoked meat packages left out at room temperature @ 47 degrees ( disposed) |
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Priority (P) |
0 |
| 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 |
Many open chub deli meats without any date marking |
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Priority (P) |
1 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Many open chubs of deli meats observed past 7 days system. |
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Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
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0 |
| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
out |
Spray bottle not labeled in deli area |
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Priority Foundation (PF) |
0 |
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Spray bottle of Raid flying insect observed stored on deli prepx tabled |
|
Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
meat prep room a basket of unwrapped trays of fish staked on top of each other Possible contamination
Bakery foods stored directly on floor in WIF |
|
Priority (P) |
0 |
| 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 in produce prep area not covered or protected |
|
Core (C) |
1 |
| 42,43 Single service & gloves |
in |
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|
0 |
| 42,43 42 Single-service articles stored and used |
in |
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|
0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Meat trays stored directly on floor/
Bakery boxes and containers stored directly on floor
Deli food containers observed stored not inverted
|
|
Core (C) |
2 |
| 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 |
Vent fan guards in every WIC excessive dust build up and in prep areas
Vent a hood in deli prep area |
|
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(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
out |
Meat prep room wall in bad repair
Grease trap in deli excessive odor ( needs cleaning) |
|
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Meat prep Missing ceiling tiles over prep table
Smoked meat cooler missing ceiling tiles
Gap at back door
Produce missing door
WIC door damaged ( needs repair)
Deli WIC floor in very bad repair ( not easily cleanable) |
|
Core (C) |
2 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Grease build up under equipment in deli
Shelves and door tracks old food build up |
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Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
out |
Excessive clutter in Bakery storage area.
|
|
Core (C) |
0 |