| 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 a tray of raw chicken being stored directly above ready to eat fried and rotisserie chickens inside of the blast chiller in the kitchen food preparation area.
Observed raw ground beef being stored directly above ready to eat hams in the meat walk in cooler. |
PIC moved items into appropriate storage locations. |
Priority (P) |
0 |
| 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 brown, white and green organic matter on bakery decorating tips in the bakery food preparation area. |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed that the cleaning frequency log for the deli slicers had last been filled out on 8/12/25. There was no cleaning frequency log available for today's cleaning of the in-use deli slicers. |
PIC had employees stop usage of deli slicers and reclean them before continuing production. |
Priority (P) |
1 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
Observed black burnt organic matter on the in-use baking trays storing multiple bread items in the bakery food preparation area. |
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Priority Foundation (PF) |
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(2)(d)1 Sanitizers level over manufacture's suggested use |
out |
Observed sanitizer solution within a deli sanitizer bottle to be 500 ppm when measured with firm's sanitizer testing strips. Manufacturer's instructions state that appropriate sanitizer solution levels are between 200 to 400 ppm. |
PIC remixed solution into appropriate sanitizer concentration levels. |
Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Observed stickers and sticker residue on the baking decorating tips stored as clean inside of the bakery food preparation area. Decorating tips were observed to have been in use due to the amount of organic matter found on them. |
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Priority (P) |
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 heavy grease buildup behind the rotisserie chicken ovens and deep fryers in the kitchen food preparation area.
Observed heavy ice buildup in the back storage walk in freezer. |
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Core (C) |
4 |
| 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 the automatic dish washer to have a small leak in the warewashing area of the deli/kitchen/bakery. Leak was able to be contained as not to pose a food safety hazard to the food preparation areas. |
PIC informed employees not to use the automatic dish washer until the leak could be appropriately fixed. |
Core (C) |
0 |