| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed a build-up of food residue and debris from previous days use on the inside walls of the meat grinder in the meat dept; not properly cleaned and sanitized. Observed a build-up of food residue and debris on the blade, inside top and bottom cabinet of the band saw in the meat dept; not properly cleaned and sanitized. Equipment referenced in violation has not been in use this day. |
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Priority (P) |
1 |
| 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 |
The auto dish machine in the snack center was ran 3 times and was observed to not reach the minimum surface temperature of 160*F; the observed temperatures were 127*F, 144*F, and 148*F. |
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Priority (P) |
1 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 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, ... |
out |
Opened Hot Dogs stored in the snack area prep cooler were observed to not be date marked with a preparation or discard date. Observed an opened chub of Bologna in the Deli bulk meat case to be dated beyond the 7-day date marking period with a discard date of 2/9/26. Date Marking Requirements; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, dry fermented sausages, or salt-cured products.
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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(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Observed single service lids stored with chemicals in the snack area next to the auto dishwasher. |
Management moved and restacked the single service lids away from chemicals during inspection. |
Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
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0 |
| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
out |
Observed a gap between the floor and the bottom of roll up door #2 in the back receiving area, in need of a door sweep. |
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Core (C) |
0 |
| 42,43 Single service & gloves |
in |
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0 |
| 42,43 42 Single-service articles stored and used |
in |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Observed single service food containers stored directly on the floor in the snack area; must be stored at least 6in off of the floor.
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Management stored the single service containers off of the floor during inspection. |
Core (C) |
1 |
| 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 a build-up of old dried food residue and debris on the underside brackets of the prep tables in the Meat dept; not properly cleaned. |
|
Core (C) |
1 |