| 14 Food contact surfaces; clean and sanitized |
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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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Observed the 3 Deli slicers to have a buildup of old food residue and debris from previous days use on the backside of the blades, handles, blade guards, and push plate, not properly cleaned and sanitized. Referenced equipment has not been in use this day. |
Deli manager cleaned and sanitized slicers during inspection. |
Priority (P) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 39 Washing fruits and vegetables |
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| 38,39 0080-04-09-.07(2)(d)2 Chemicals for washing of produce must be used in accordance with the manufacturer’s instructions |
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Observed the chemical fruit and vegetable wash to be o ppm at time of inspection, while fruits were being cut and processed. |
Management drained and ran new fruit and vegetable was during inspection; 60 ppm at recheck |
Priority (P) |
0 |
| 44,45 Utensils and equipment |
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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(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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The sanitizing test strips in the Deli were observed to have a best by date of 10/31/2025 at time of inspection.
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Priority Foundation (PF) |
2 |
| 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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Observed the door tracks of the Deli bulk meat case to have a heavy build-up of food debris, in need of cleaning. |
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Core (C) |
1 |
| 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(5)(b) Physical facilities shall be cleaned as often as necessary |
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Observed heavy dust buildup on the condenser fans/guards in the Meat dept prep room and walk in cooler, in need of cleaning. |
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Core (C) |
0 |