| 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 |
Meat slicer in the deli had old, dried food build up visible. Meat saw and wrapping station had old, dried food build up. Ice maker in the seafood department had black organic matter visible on the deflector. |
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Priority Foundation (PF) |
1 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
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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 |
Salmon located in the seafood reach-in case had a infrared thermometer temperature of 52 degrees, ground beef (50) and raw chicken breast (48) located in the retail bunker at the meat department, salads (47/48/46/49/) being stocked on the salesfloor, and cut fruit (52/46/48) in small retail cooler at the front of the produce department were all out of acceptable temperature (41) and were voluntarily removed and disposed of by firm. |
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Priority (P) |
1 |
| 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(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Bottle of Graffiti remover was observed sitting at the ware wash sink on a stack of meat trays. |
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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)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Blue crate of deli ready to eat meals were observed sitting in contact with floor. |
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Core (C) |
1 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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0 |
| 44,45 0080-04-09-.04(3)(a)2 Warewashing sink must have 3 compartments and be adequately sized for equipment being washed |
out |
Ware wash sink in seafood department undersized for its purpose. |
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Priority Foundation (PF) |
1 |
| 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 |
Heavy grease observed on floor under hand sink and ware wash sink. Vent guards throughout the firm had heavy dust build up and should be cleaned. Case pans throughout firm (meat bunkers, meat cases, deli cases, dairy cases) were observed to have old food debris and food spillage. |
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Core (C) |
6 |
| 50 Toilet facilities; constructed, supplied, cleaned |
in |
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0 |
| 50 0080-04-09-.06(5)(h) Toilet room cleaning frequency |
out |
All rest rooms (men's, women's and unisex) need to be cleaned. Floors, toilets and walls were unclean. |
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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 |
Ceiling tile in meat prep room was missing and had insulation hanging. |
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Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Deli hand sink near ware wash had no running water. |
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Core (C) |
1 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Walk in coolers throughout the firm had debris and trash on floors which should be cleaned. Backroom was unclean and cluttered. |
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Core (C) |
0 |