| 13 Food separated and protected |
in |
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0 |
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
out |
Observed tenderized meat stored directly above lettuce and pea salad in deli walk in cooler. Observed raw bacon and country ham stored above deli meats in deli walk-in cooler. Observed raw eggs stored above condiments and salad mix in deli walk-in cooler. Observed raw sausage stored above ready to eat polish sausage on retail floor. |
Deli staff rearranged all raw items below RTE during this inspection. |
Priority (P) |
0 |
| 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 |
Observed knifes in produce department stored clean with visible smears of unknown material and rust present on blades and handles. |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed deli slicer cleaning frequency is not being monitored appropriately. Deli staff stated that cleaning occurs every 3 hours. When disassembled slicer showed visible organic matter present inconsistent with recent use. |
Deli staff broke down and sanitized deli slicer during this inspection and used dry erase marker to note the time. All deli staff was made aware of cleaning frequency requirements. |
Priority (P) |
0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
Observed pre-mixed sanitizer at deli and meat room 3-bay sinks to be 100 ppm when tested with both inspector and facility test strips. SK2 label required 200-400ppm concentration for sanitizing food contact surfaces. |
Deli staff pulled bleach from retail floor to use until Cintas can perform maintenance on sanitizer dispensers. Meat room staff had open containers of click-san for hand mixing sanitizer. Bleach solution in deli tested 100ppm with inspector test strips after mixing. |
Priority (P) |
1 |
| 30,31 Food temp controls |
in |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
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0 |
| 30,31 0080-04-09-.03(5)(a)1 Stored frozen foods shall be maintained frozen |
out |
Observed items in frozen bread freezer to be completely thawed. |
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Core (C) |
1 |
| 34 Food Properly labeled |
in |
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0 |
| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
out |
Observed repackaged items and other house made items for sale on retail floor without full label consisting of common name, ingredient list, allergens, quantity, name & address of manufacturer. |
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Priority Foundation (PF) |
1 |
| 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 middle hand sink in women's restroom to be leaking into bucket on floor. |
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Core (C) |
1 |