| 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 |
Meat band saw not been properly cleaned and sanitized after last day's used, dried meat residue buildup on band saw blade and wheels at time of inspection---Bakery mixer not properly cleaned and sanitized, excessive amounts of old product buildup on food contact surfaces of mixer including mixing hook and mixing bowl. |
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Priority (P) |
0 |
| 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 |
Various meat k-bobs that are cooked in-store and packaged for retail sale and sold refrigerated are not date marked at time of inspection. Product must be date marked upon date of creation and used/discarded within 7 days counting preparation date as Day 1. |
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Priority (P) |
1 |
| 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)(b) Chemicals used according to law; pesticide shall be applied only by an certified applicator. |
out |
Open trays of rodenticide pellets were observed on floor behind retail coolers at time of inspection. |
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Priority (P) |
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(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Insect activity observed during inspection, live and dead cock roaches were observed within facility at time of inspection, live and dead cock roaches were observed on glue boards in kitchen, retail, and dry storage areas during inspection. |
|
Priority Foundation (PF) |
1 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Loosely wrapped raw meat quarters observed to be stored on shelving in walk-in cooler directly below dripping condensate from overhead unit at time of inspection---Dried food products observed stored on floor in rear storage area at time of inspection. |
Product was moved away from dripping condensate during inspection. |
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 |
Cutting boards stored above ware wash sink are heavily scored, not easily cleanable---Bakery product storage box at end of table at oven is not easily cleanable, box is constructed of plywood with cloth linen lining, not easily cleanable. |
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Priority (P) |
0 |
| 50 Toilet facilities; constructed, supplied, cleaned |
in |
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0 |
| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
out |
Door to rest room is not self-closing. Door must be self-closing. |
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Core (C) |
0 |
| 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)(b) Physical facilities shall be cleaned as often as necessary |
out |
Floor drain at ware wash sink is not clean, old food debris buildup in floor drain. |
|
Core (C) |
0 |