| 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 |
1) Knife rack at prep table in deli observed to have buildup present. 2) Deli Knife handles observed to have sticky buildup. 3) Meat Saw observed to have old food debris from previous day use buildup around lower wheel guides and around top end. 4) Meat cutting blocks not properly cleaned on bottom side from previous day use, old dried blood present. 5) Starbuck ice machine has scale and lime buildup present on side wall. |
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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 |
Automatic dishwasher was ran 5 times and final rinse cycle temperature was 122.6. |
|
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)8 Date Marking; Discard food after 7 days at 41F |
out |
Broccoli, Tuna, Caesar Pasta, and Super Food Salads in service case have use by date of 06/11/23. |
Salads were discarded during inspection. |
Priority (P) |
1 |
| 40,41 Utensils |
in |
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0 |
| 40,41 40 In use utensils properly stored |
in |
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0 |
| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
Rack in deli with utensils and pans observed to have old splatter present on pans, not properly stored to protect from possible contamination. |
|
Core (C) |
1 |
| 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 |
Seafood cutting boards observed to be scored and heavily stained. |
|
Priority (P) |
1 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(5)(a)10 Warewashing machine must have a wash solution temperature no less than 150F |
out |
Wash temperature on automatic dishwasher was ran 5 times and temperature never exceeded 125F. |
|
Core (C) |
0 |
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
out |
1) Automatic dishwasher has heavy buildup on spray heads and top and side walls. 2) Meat department 3 bay sink has black mildew on side walls of rinse bay and sanitize bay |
|
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 |
1) Seafood ice machine has mildew on side walls. 2) Meat pad racks have buildup and debris present. 3) Meat pans on service rack have old, dried blood on several pans. 4) Top of automatic dishwasher has old buildup present, spray nozzle handle has old buildup present. |
|
Core (C) |
1 |
| 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 |
Seafood walk in freezer door needs repaired. |
|
Core (C) |
1 |