| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
There were no paper towels or drying devices observed to be available at the hand sink in the backroom across from the Produce walk in cooler. Handwashing sinks must be properly supplied with drying devices. |
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Priority Foundation (PF) |
1 |
| 09,10,11,12 Approved Source |
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0 |
| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
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0 |
| 09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented |
out |
Observed 11 pks of bag salads, 4 pks of Mushrooms, 3 pks of Red Grapes, 3 bags of Radishes, 1 pk of bell Peppers, 1 pk of hot peppers, 5 pks of Green Onions, 3 pks of Head Lettuce, 1 pk of Strawberries, 4 pks of Blueberries and 3 pks of Head Cabbage stored in the retail reach in Produce case to have visible signs of spoilage and mold growth. |
Management pulled and discarded product referenced in violation during inspection. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
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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 |
30 single serve commercially packaged cut fruit cups, 4 32oz commercially packaged cut fruit cups, 11 bag salads, 10 commercially packaged salad bowls, 7 containers of commercially packaged Guacamole, 4 containers of commercially packaged Salsa, and 30 bottles of Bolthouse Farms commercially packed juices were observed to be between 51*F and 55*F, out of the safe cold holding temperature range of 41*F and below. Product was checked with a TDA probe thermometer. |
Management pulled and discarded product referenced in violation during inspection. Estimated loss was $450.00+. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
out |
Observed an unlabeled spray bottle containing an unidentified red chemical stored on the rack across from the mop sink in the back storeroom. |
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Priority Foundation (PF) |
0 |
| 30,31 Food temp controls |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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0 |
| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
Observed the retail reach in Produce case to be 56*F. Equipment was checked with a TDA infrared thermal gun. |
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Priority Foundation (PF) |
0 |
| 50 Toilet facilities; constructed, supplied, cleaned |
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0 |
| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
out |
There was not a covered trash can observed to be available in the women's restroom. A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
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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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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Observed 7 water damaged ceiling tiles, with 4 of them having a black/green moldlike build-up on them, in the hallway across from the restrooms. The toilet in the back stall of the Women's restrooms toilet seat was broken off and missing, in need of repair/replacing. |
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Core (C) |
1 |
| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
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There was no lighting observed to be available in the Walk in Freezer, Produce Walk in Cooler, or the Dairy/Meat Walk in Cooler; light bulbs in need of replacing. Light Intensity must be sufficient for cleaning where food is prepared or stored. |
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Core (C) |
1 |