| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to the number of priority and priority foundation violations food safe is not being monitored/ trained as needed. |
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Priority Foundation (PF) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 9 Food obtained from an approved source |
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| 09,10,11,12 0080-04-09-.03(2)(a) Food source complies with law; from permitted establishment; hermetically sealed container; fluid milk grade A; commercially caught fish; molluscan shellfish from I... |
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Dairy cooler, pallets of unlabeled sealed aluminum black cans being stored at firm.
PIC stated that they are labeled later by CXFFEEBLACK. |
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Priority (P) |
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| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
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| 09,10,11,12 0080-04-09-.03(2)(b)5 Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. |
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Deli self-service case, observed at time of inspection double crusted chicken pot pie had green organic mold, product stated that it was to Keep Frozen. |
Deli manager pulled product for disposal at time of inspection. |
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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Meat Department prep area, meat tenderizer had buildup of dried food participles. Employee started that it had not been used that day.
Deli slicer in deli area, employee stated that it had not been put into service today had dried food particles on blade and blade guard. |
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Priority Foundation (PF) |
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| 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 |
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Deli, Seafood, Produce Departments, no sanitizer being properly used at ware wash sinks. When asking employees how they wash utensils and or dishes all stated soap and water, no sanitizer used at final step. Employee in each department was trained on how to set up 3 bay sink to properly wash rinse and sanitize. |
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Priority (P) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Dishwasher in deli kitchen, checked sanitation concentration two times could not determine sanitizer concentration either time. |
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Priority Foundation (PF) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 17 Reheating procedures for hot holding |
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| 16,17,18 0080-04-09-.03(4)(c)1 Reheating for Hot Holding- general (165F) |
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Deli kitchen pot of spaghetti sauce with meat on stove top holding at 61 degrees, covered with foil with date marking of 11/3/2025, today's date is 11/4/2025. Employee could not determine when pot was taken from cooler. and was not heating at time of inspection. |
Employee volunteered to discard at time of noting. |
Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Deli kitchen pot of spaghetti sauce with meat on stove top holding at 61 degrees, covered with foil with date marking of 11/3/2025, todays date is 11/4/2025. |
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Priority (P) |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Deli kitchen area, several dressings and sauces being stored at room temperature on shelves, product stated to be keep refrigerated after opening. |
Employee discarded at time of noting. |
Priority (P) |
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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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Deli retail cooler, several different products including cold chicken and vegetables, observed with date marking going 8 days. |
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Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.03(5)(a)1 Stored frozen foods shall be maintained frozen |
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Retail bunker case storing cases of Jimmy Dean Pancake and sausage and Big Easy Food Entrees, packages stated to keep frozen, Temperature of cooler was 34 degrees. |
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Core (C) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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1.) A knife in the meat department and a knife in the produce department were both observed stored as if cleaned and sanitized with food matter still present on the knives. 2.) Four knives in the produce department were observed stored between the wall and a knife rack rather than stored in the knife rack. |
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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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Throughout facility number of ceiling tiles missing, damaged, and falling down. Large holes in wall in meat department, walls in Deli kitchen excessive yellow/ brown organic matter on ceiling and walls. |
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Core (C) |
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