| 04,05 Hygiene |
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0 |
| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Employee in the meat department was observed to chewing gum while open foods were present. Employees personal drinks were observed to be stored on bottom shelf of a food preparation table in the food service area. |
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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)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Deli meat slicer and the cheese deli slicers were observed to have excessive amount of dried food residues and up build on the blades, upper and lower lips and the push plates. The robot coup chopper was observed to have excessive amount of dried food residues on the blades. The can opener blade was observed to have excessive amount of dried food and build up. |
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Priority (P) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Several ready to eat foods were observed to be stored on the food service area preparation tables for thawing. Discussed proper thawing methods with the person in charge. |
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Core (C) |
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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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Several speed racks of the bakery breads, cookies and pastries were observed to be stored uncovered and protected. |
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Priority (P) |
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| 37 Personal Cleanliness |
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| 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. |
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Employees in the food service and meat department were observed to have facial hair and no beard restraints. |
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Core (C) |
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| 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 |
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Several large plastic containers in the food service area were observed to be wet stacked. |
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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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Cutting boards, in the produce, food service, meat/seafood departments were observed to be heavy scored. Wood cutting boards were observed to have excessive amount of cracks. Several container lids in food service and meat department were observed to have cracks and broken pieces. |
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Priority (P) |
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| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
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Under side of the meat and seafood department preparation tables were observed to excessive amount of rust. |
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Core (C) |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 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. |
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The food service, meat department and seafood department three compartment sink were observed to have excessive amount of buildup and dried food residues on the back splash and basins. |
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Core (C) |
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| 46 Non-food contact surfaces clean |
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| 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. |
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Food service area, bottom shelves of food preparation tables, cabinets, and outside of hot holding display cases and cold holding display cases were observed to have excessive amount of dried foods residues. The display case glass drawer slides were observed to have excessive amount of dried food residues and build up in the food service area and the meat department. The back side of the meat department display cases were observed to have excessive amount of dried food and build up. Speed racks in the walk-in meat cold holding unit were observed to have excessive amount of dried food and build up. |
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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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Excessive amount of dried food residues and grease build was observed on the floor of the food service area. |
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Core (C) |
0 |