| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Soiled pizza paddle and round pizza pans observed to be stored on top of the pizza oven in the deli. Employee stated that no pizza production has occurred at time of inspection. |
Pizza paddle and pans were removed and placed in the wash bay of the ware wash sink during inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 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, ... |
out |
The following food items were observed to be date marked with an 8-day shelf life. In the deli, opened chubs of ham, turkey, beef bologna, and roast beef (6 in total). In the retail produce case several store prepared vegetable medially and diced onion containers. These items must be date marked and held for no longer than 7 days with the first day counting as day 1. (6 days on paper) |
Listed food items were properly back dated during inspection. |
Priority (P) |
0 |
| 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 |
Store packaged imitation crab sticks and imitation Alaskan crab legs observed in retail seafood case without an ingredient label. |
Ingredient labels were applied to product during inspection. |
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)(c)2 Storage or display of packaged food in contact with water or ice |
out |
Cases of food products observed with frozen condensate from overhead refrigeration unit in back walk in cooler. |
|
Core (C) |
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 |
Case of Mission chips observed to be stored directly on the floor in seafood dept. |
Chips were removed from the floor during inspection. |
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Several knives and food utensils observed with rust stored on sanitize drain board of ware wash sink in produce dept. |
Knives and utensils were removed from ware wash sink and taken out of use during inspection. |
Priority (P) |
0 |
| 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 |
out |
Bottom shelf of sandwich prep cooler observed with chipping paint and rust. |
|
Core (C) |
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)(b) Physical facilities shall be cleaned as often as necessary |
out |
Floor under prep table and around fry station of bakery observed to be soiled. Fan guards on overhead refrigeration unit in produce prep observed with dust build-up. Pans used as shelving on icing roll rack observed with dried food debris in the bakery. |
|
Core (C) |
0 |