| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
Observed Deli potato slicer on prep table has old food build up on blades and unit, **** Observed meat slicer and 1 saw in the meat dept. has old protein build up on inside and on blades. |
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Priority Foundation (PF) |
1 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
Observed no thermometers in 2 hot holding boxes in the Deli dept. |
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Priority Foundation (PF) |
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)(a) Maintained in good repair |
out |
Observed ice build up on the unit in the Deli walk in freezer, **** Observed ice build up on the Grocery walk in freezer door. |
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Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed Deli kitchen shelves and unused utensils needs to be cleaned and organized. ****** Vent hood in Deli has grease build up ( next schedule cleaning is July 2025), ***** Observed retail dairy biscuit shelves has a black build up, **** Observed meat walk in cooler vent guards and ceiling has dust build up. |
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Core (C) |
0 |