| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Deli employee was observed to handle garbage cans then donned gloves to package baked chickens during the inspection, employee did not wash hands after handling garbage cans prior to donning gloves to resume food handling. |
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Priority (P) |
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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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Deli meat slicer that has not been in use this date was observed to not be properly cleaned and sanitized after last day's use, dried meat residue buildup observed on slicer blade and blade guard. Meat cuber located in environment with ambient temperature of 49 degrees F was observed to not be properly cleaned and sanitized after last day's use, dried yellow meat residue observed on cuber blades at time of inspection. Meat cuber had not been in use yet this date at time of inspection. |
Personnel cleaned and sanitized deli meat slicer and meat cuber during the inspection. |
Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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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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Store prepared and packaged chef salads and chicken Caesar salads at consumer self-service retail case were observed to not be at safe holding temperature during cold holding. Internal temperatures of product were taken with TDA probe food thermometer ranging from 51.8 to 52.3 degrees F at time of inspection. Product must be maintained at 41 degrees f or lower. |
Management voluntarily removed product from retail case and discarded 10 packages of store made salads during the inspection. |
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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Opened package of corned beef deli meat stored in deli case was observed to not be date marked at time of inspection. |
Product was discarded during the inspection. |
Priority (P) |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Opened deli meats stored in deli case were observed to be held past their use/discard date marks exceeding maximum 7 days to use or discard at time of inspection. Opened package of Cajun deli turkey breast with a use/discard date of 11/26/25, opened Kretschmar deli meat loaf with a use/discard date of 11/19/2025, Opened peppered deli turkey breast with a use/discard date of 12/03/2025, and opened beef bologna with a use/discard date of 11/30/2025 were observed held in deli meat case at time of inspection on 12/04/2025. |
Personnel voluntarily discarded all products that were observed to be held past use/discard dates during the inspection. |
Priority (P) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Case of whole cantaloupes were observed to be stored below produce walk-in cooler evaporator where dripping condensate was coming into contact with shipping case for cantaloupes at time of inspection. |
All product was relocated away from dripping condensate in produce walk-in cooler during the inspection. |
Priority (P) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Single service food packaging was observed to be stored directly on floor in produce prep room at time of inspection. Opened single service trays were observed stored open and not inverted in produce prep room at time of inspection. |
Personnel moved all single service packaging to shelving during the inspection and inverted exposed trays. |
Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Plastic garbage bag was observed being used for direct food contact while mixing holiday snack food mixes during the inspection in deli department. Garbage bag is not of food grade material safe for direct food contact. |
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Priority (P) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
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A covered waste receptacle is not provided in women's employee restroom at time of inspection. |
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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(5)(b) Physical facilities shall be cleaned as often as necessary |
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Floor in deli walk-in cooler is not clean at time of inspection; old product spills observed on deli walk-in cooler floor underneath storage racks. Grease and dust buildup in exhaust hood filters above fryers in deli area observed at time of inspection. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
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Accumulation of litter was observed on ground around dumpster area at rear of store during inspection. |
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Core (C) |
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