| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
-Observed a buildup of dry protein soils on the upper rear seal of the Meat Department grinder auger at the time of inspection. |
|
Priority Foundation (PF) |
2 |
| 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 |
Noted that the Q - San 10 sanitizer at the Seafood Department three compartment sink showed a sanitizer test strip reading of 0 PPM at the time of inspection. Inspector noted that the Q - San 10 sanitizer container was empty. |
PIC replaced the empty container. Sanitizer solution was rechecked and noted to be 200 PPM at the time of inspection. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
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 food items in the Deli Department retail self-serve hot holding (FOH) unit that were below the minimum hot holding temperature of 135 degrees at the time of inspection. Food item temperatures were checked internally with TDA verified food probe thermometer. Food item temperatures ranged from 105 degrees to 116 degrees.
Food items included:
-2 Italian Sandwiches.
-12 containers of commercially processed meatballs and cocktail wieners. |
PIC discarded food items at the time of inspection. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
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 food items in the Deli Department upright prep cooler (BOH) that were above the minimum cold holding temperature of 41 degrees at the time of inspection. Food item temperatures were checked internally with TDA verified food probe thermometer.
Food Items Included:
-Bone in Chicken Wings @ 52 degrees.
-Meatloaf @ 44 degrees.
-Mashed Potatoes @ 47 degrees. |
PIC discarded food items at the time of inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
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 |
Observed food items in the Deli Department that were not date marked at the time of inspection. Food items included:
-Open package of hot dogs.
-Opened container of commercially processed chili.
-Bag of diced ham Chunks.
-Bag of diced turkey chunks. |
PIC discarded the food items at the time of inspection. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
|
|
|
0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Observed live roaches on the wall behind the Deli Department ware wash machine at the time of inspection. |
|
Priority Foundation (PF) |
0 |
| 37 Personal Cleanliness |
in |
|
|
|
0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Observed a team member in the Deli Department (BOH) preparing food items without wearing a beard net at the time of inspection. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
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 |
Noted that the cutting boards in the Produce Department had deep cuts and scoring at the time of inspection. |
|
Priority (P) |
0 |