| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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-Observed yellow stain buildup on both sides of the cutting boards in the Meat Department.
-Observed buildup of dried protein soils on the Meat Department grinder upper mixer arm seal.
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Priority Foundation (PF) |
2 |
| 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 |
Noted that the Deli Department dish machine final rinse temperature had a maximum temperature reading of 154.8 degrees. The dish machine was cycled 5 times, and the temperature was verified with TDA probe thermometer. Final rinse temperature should be a minimum of 160 degrees when checked with TDA thermometer. |
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Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 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, ... |
out |
Observed an opened package of Deli Department Chicken Breast chub with no legible date marking. |
PIC discarded the food item at the time of inspection. |
Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed an opened package of Deli Roast Beef Chub with a discard date of 11-1-25. Inspection date was conducted on 11-5-25. |
PIC discarded food item at the time of inspection. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
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0 |
| 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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Observed a yellow/brownish slimy buildup on the retail Produce Department wet bed shelving units at the time of inspection. |
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Core (C) |
0 |
| 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 soil buildup on the upper interior spray bar and piping of the Deli Department dish machine.
-Observed food soil buildup in the door tracks in the Deli Department service case at the time of inspection. |
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Core (C) |
2 |
| 47,48,49 Plumbing |
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0 |
| 47,48,49 49 Sewage and waste water disposal |
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| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
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Observed an excessive wastewater leak coming from the Deli Department 3 compartment sink drainpipe connections at the time of inspection. |
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Priority (P) |
0 |
| 51,52 Facilities |
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0 |
| 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 excessive buildup of soils in and around the floor drain located under the dish machine in the Deli Department at the time of inspection. |
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Core (C) |
1 |
| 53 Ventilation, lighting, and designated areas used |
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0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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-Observed an employee jacket laying on top of the food service plastic wrap unit in Deli Department (FOH) area.
-Observed a personal beverage at the plastic wrap area (FOH) in the Deli Department. |
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Core (C) |
0 |