| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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failure to maintain managerial control. Firm is not maintaining deli sanitation practices |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Old meat buildup/ground meat in grinder head, not cleaned and sanitized properly *****meat saw, bottom of blade old food residue and around top **** can opener blade extreme old buildup/ old food residue****meat tenderizer old meat particles***knives on counter old meat residue****pans on shelf in deli, old food residue not being cleaned and sanitized properly****utensils in clean utensil containers still has food residue*** Pizza cutter and tray that takes pizza out of oven left out last night soiled. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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meat room is 70 degrees and cooler unit is not working and equipment will need to be broken down and cleaned and sanitized every four hours. |
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Priority (P) |
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| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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microwave soiled, old food particles*****smoker old burned on food and grease**** |
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Priority Foundation (PF) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 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, ... |
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not all products are being datemarked, some had it and others did not****prepped condiments in refrigerator in deli not datemarked, left from yesterday***strawberry shortcake in retail cooler no datemarking |
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Priority (P) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
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front door gap, not closing tightly |
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Core (C) |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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numerous flies all over the store, around the potatoes in produce area, in the deli area and meat room |
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Priority Foundation (PF) |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 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... |
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breading container extremely soiled outside and needs to be maintained sanitarily. **** fan sitting on breading container blowing directly on prep table in deli****fan sitting on ware wash drainboard**** utensils stored in what is suppose to be the clean utensil storage and there is food particles in it and dead flies.**** |
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Core (C) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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deli employee no hat or hairnet |
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Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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foam trays stored under the warmer not inverted and is getting food particles in them |
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Core (C) |
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| 42,43 0080-04-09-.04(5)(b)3 Single-service articles shall not be reused. |
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reusing aluminum pans |
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Priority (P) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
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meat storage racks in walkin extremely rusty |
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Core (C) |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(2)(d)16 Warewashing sink, drainboards, and warewashing machines shall be self-draining |
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one drainboard blocked with fan |
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Priority Foundation (PF) |
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| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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warewash sink is soiled and greasy |
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Core (C) |
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| 44,45 0080-04-09-.04(5)(a)6(ii) Warewashing sinks used to wash cloths, produce, or thaw food must be washed, rinsed, & sanitized before and after. |
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warewash needs cleaning, greasy residue |
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Core (C) |
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| 46 Non-food contact surfaces clean |
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| 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. |
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walls soiled in meat room ***Ceiling in meat room soiled*** walls greasy in deli kitchen along with ceiling and floor, greasy**** meat room floor soiled*** floor in Walkin meat cooler, food residue*****backsplash behind fryer greasy and wall beside fryer greasy*** vents in hood extremely soiled****floor in storage area soiled***produce liners soiled especially the ones where potatoes, onions and bananas are stored****grinder stand extremely soiled****ceiling dusty in meat room****stove grates in deli soiled **** |
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Core (C) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(5)(h) Toilet room cleaning frequency |
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toilets in both restrooms need cleaning and also the floors |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
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ceilig tile missing in retail*** exposed insulation in hallway in smoker room |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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water leaking form cooling unit into a bucket in walkin meat cooler*****ice buildup in walkin meat freezer |
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Core (C) |
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