| 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 |
White block boards in the deli and bakery observed to be scored and stained. |
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Priority (P) |
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 |
1. The deli sandwich bar sliding door track and bottom shelf observed to have build up at time of inspection.
2.The bread slicer in the bakery exterior sides observed to have build up at time of inspection.
3. The refrigerated seafood reach in storage cooler bottom shelf observed to have build up at time of inspection. Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris.
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Core (C) |
3 |
| 47,48,49 Plumbing |
in |
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0 |
| 47,48,49 49 Sewage and waste water disposal |
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0 |
| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
out |
The 3 bay sink center bay in the meat cut room observed to leaking at a plumb joint creating pooling water on the floor at time of inspection. |
Store manager placed a work order during the inspection for repair. |
Priority (P) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
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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 |
out |
A personal cloth lunch container was observed to be stored above potentially ready to eat produce at time of inspection in the walk in produce cooler. |
The lunch container was relocated to a designated area during the inspection. |
Core (C) |
0 |