| 13 Food separated and protected |
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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 |
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Observed raw ribeye steaks stored over fully cooked ready to eat hams in the retail meat case. |
A shelf was added back in to meat case, and fully cooked ready to eat hams were stored away from raw meat product. |
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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| 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 |
Observed sanitizer on hand for deli 3 compartment sink was a bottle of no-splash bleach. This is not an approved sanitizer. |
A bottle of plain bleach was acquired for the deli 3 compartment sink during inspection. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Observed 2 154oz containers of Gain Laundry Detergent stored with crystal light and boxes of croutons and crackers on the back wall grocery storage rack; observed detergents (both liquid and pods) stored on top of boxes of Ziploc food storage bags on the back wall grocery storage rack; observed a partial bottle of Syhall cleaner stored next to cans of green beans and a box of croutons on the back wall grocery storage rack; |
All chemical products were removed from grocery back stock shelves during inspection. |
Priority Foundation (PF) |
0 |
| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
In discussion with meat department employee on cleaning practices for equipment, utensils, and cutting boards, employee stated that he dries the dishes before sanitizing. |
A lengthy discussion was had during the inspection on proper cleaning procedures for equipment and other food contact surfaces during the inspection. Wash, rinse, sanitize and air dry are the proper steps. |
Core (C) |
0 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Observed clean knives, used in the meat department for cutting, were stored above the meat department prep table underneath single service meat trays and on top of the white shelf that was soiled with debris. Recommended getting a magnetic knife rack for the wall, so the knives could be washed, rinsed, sanitized and stored to properly dry and stay clean. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 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 |
Observed an employee personal drink stored over single service containers used for deli food product. The drink and containers were located on back storage shelving next to the walk-in freezer. |
The employee drink was removed from shelving during inspection. |
Core (C) |
0 |