| 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. |
out |
Wrapping station in the Deli department had organic build up visible and should be cleaned. Meat trays on the line also had old dried build up. |
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Priority Foundation (PF) |
2 |
| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Cut watermelon 48F, cut mixed melon 49F, and parfait 48F were observed in the retail produce case not at safe cold holding temperature and was voluntarily removed and discarded by firm. |
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Priority (P) |
4 |
| 35,36 Pests & contamination |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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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 |
Cases of trays in the deli, meat department, Storage room by produce prep room were sitting directly on the floor. |
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Core (C) |
0 |
| 40,41 Utensils |
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0 |
| 40,41 40 In use utensils properly stored |
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0 |
| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
Tongs and spoons in the deli area were left laying unprotected. |
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Core (C) |
0 |
| 42,43 Single service & gloves |
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0 |
| 42,43 42 Single-service articles stored and used |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
The deli department and meat department both had product containers stored not inverted.
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Core (C) |
1 |
| 46 Non-food contact surfaces clean |
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0 |
| 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. |
out |
Bucket in bakery department was observed storing cleaned utensils. Bucket and utensils need to be cleaned. Wall and floor behind fryer heavy grease build, Racks and shelves in deli had residue build up, scales in deli heavy residue build up, vents in retail meat cases had dust and debris build up and vents in produce retail with heavy dust and debris build up. General cleaning needs to be addressed throughout the store. |
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Core (C) |
0 |
| 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 |
out |
Purses were observed sitting in and around food prep areas in the deli bakery.
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Core (C) |
2 |