| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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|
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
Inspector observed meat room hand sink was not properly supplied with a hand drying device. |
PIC supplied sink with paper towels during this. |
Priority Foundation (PF) |
0 |
| 13 Food separated and protected |
in |
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0 |
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
out |
Observed raw ground turkey stored above fully cooked sausages, ready to eat crab meat and RTE sliced ham. |
PIC discussed reorganizing meat case with staff, inspector observed case being rearranged during this inspection. |
Priority (P) |
1 |
| 14 Food contact surfaces; clean and sanitized |
in |
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|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed food matter present on deli slicer stored as clean, observed red organic matter present on meat room tenderizer blade stored as clean. |
PIC moved items to ware washing for cleaning and sanitizing prior to use. |
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
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|
0 |
| 19,20 19 Hot holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed multiple items in warmer and hot case at deli with internal temperatures below 135F when measured with state issued inspector probe thermometer. Temperatures recorded and included in this report. |
PIC and staff voluntarily discarded all out of temperature items in hot holding. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
in |
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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 |
Observed multiple items in produce cheese and salsa section with internal temperatures above 41F when measured with state issued inspector probe thermometer. Temperatures recorded and included in this report. |
PIC and staff voluntarily discarded all out of temperature items in cold holding. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
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0 |
| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
out |
Observed sanitizer spray bottle in deli with no identifying information on container. |
PIC labeled spray bottles with marker during todays inspection. |
Priority Foundation (PF) |
0 |
| 46 Non-food contact surfaces clean |
in |
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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 |
Observed previous datemarking stickers present on tomato and onion cold holding item lids going back several days. New stickers have been applied without cleaning off previous sticker completely. |
|
Core (C) |
0 |
| 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)(a) Maintained in good repair |
out |
Observed hand sink in meat room is leaking from drainpipe. |
|
Core (C) |
3 |