| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to amount of priority violations food safety not being monitored/trained as needed. |
Train/monitor employees on food safety- temperatures, reheating, cold holding, sanitizing. |
Priority Foundation (PF) |
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| 04,05 Hygiene |
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| 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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kitchen/deli- employee open can drink on prep table. |
have designed area for drinks that are not at prep areas. |
Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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kitchen- no paper towels at hand sink at fryer/grill ware wash sink area. |
keep paper towels at all hand sinks at all times. |
Priority Foundation (PF) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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kitchen/deli- open crate of eggs stored on top of store made coleslaw bowls in walk in cooler |
store eggs on bottom shelves not on or over ready to eat food. |
Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Kitchen/deli- Unused pans had dry organic food matter on pans. Scoop in sugar dry organic matter on inside of scoop.
Meat dept.- Tenderizer still has dry organic matter on blades and other areas of tenderizer. |
All food contact surfaces should be visually clean. |
Priority Foundation (PF) |
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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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Meat dept deli slicer room- excessive organic matter at blade guard and other areas of slicer |
equipment at ambient temperature should be cleaned at a minimum of every 4 hours. |
Priority (P) |
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| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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pans used for baking grease residue still on pans. |
all baking equipment should be cleaned/santized at least every 24 hours. |
Priority Foundation (PF) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Kitchen/deli- no sanitizer in water when testing 3rd sink for sanitizer after running sanitizer into sink. |
Sanitizer should test at minimum of 200 ppm when using for sanitizing. No sanitizer was in the sanitizer bottle. Changed the bottle of sanitizer while inspector still in area. Now dispensing properly. |
Priority Foundation (PF) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 17 Reheating procedures for hot holding |
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| 16,17,18 0080-04-09-.03(4)(c)4 Reheating for hot holding shall be completed within 2 hours. |
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kitchen/deli- gravy cool down from yesterday out on stop top 72 degrees when asking employees out over 2 hours and would heat if needed. |
When reheating food that has been cool down must rapid reheat withing in 2 hours. |
Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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kitchen/deli- food cooked in house date marked on rolling cart probed with state certified thermometer meat balls 56, meat loaf 75 in danger zone. Do not have these products reheating on cart with cooling down breakfast food from today that is within cool down limit.
Retail produce coolers- probed with state certified thermometer keep refrigerated produce, cream cheese fruit dip, store cut watermelon, chicken Cassar salad, Marzetti poppy seed sauce, shredded lettuce, American blend mix, grapefruit fruit cup with temperatures between 45 & 52. |
Food should not be in danger zone 41-135- if reheating get product to 165 within 2 hours. if not going to reheat keep product at 41 or below. Voluntarily discarded at time of discussing.
Food in retail coolers that state keep refrigerated must be at 41 or below. Voluntarily discarded all product out of temperature at time of discussing violations. |
Priority (P) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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kitchen/deli- live roaches observed crawling on walls at 3 compartment sink areas. |
eliminate roaches in kitchen/deli |
Priority Foundation (PF) |
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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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kitchen/deli- using black trash bag to have breading that is used at raw chicken prep station.
meat dept- putting unwrapped trayed up raw meat in buggy with raw meat touching inside areas of cart. |
if putting trayed up meat in carts the meat should always be wrapped before putting in carts.
Black trash bag is not a food grade bag that should be used for breading when breading chicken. |
Priority (P) |
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| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
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storage area- walk in freezer- ice on produce cases and on floor under cooling units of freezer. |
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Core (C) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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kitchen/deli- no sanitizer in bucket used for wiping cloths |
Have sanitizer in wiping cloth bucket. |
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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Walk in dairy cooler- ceiling dusty at vent area. Meat deli slicer room- scales old organic matter on scales. |
Clean more often areas. |
Core (C) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
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No lids on trash can in women rest room. |
have lid on trash can in women rest rooms. |
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)(a) Maintained in good repair |
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kitchen/deli- hot water lines leaking at ware wash faucets, water line leaking at hand sink at unused slicer prep area, ceiling tile damage at oil drum area & throughout deli/kitchen area.
Mop sink at back area hot water not shutting off at faucet. Walk in grocery freezer door damage, Dairy cooler door fame damaged wood exposed.
Produce prep area- ceiling damage around cooling unit in ceiling.
Retail area- ceiling tiles missing over pizza freezer area with insulation exposed.
Retail produce cooler not keeping temperature-controlled produce at 41 or below. |
Make repairs at areas. |
Core (C) |
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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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kitchen/deli- black build up on floors, behind equipment around hand sink area, hand sink faucet handles crusty build up. |
clean areas more often. |
Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
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meat processing- several lights out at wrapper area and also several lights out at meat dept deli slicer room. |
repair light intensity at these areas. |
Core (C) |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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kitchen/deli- personal belongings on prep table- need designated area for personal belongings. |
have designated area for employees' personal belongings not on a prep table or area that would contaminate table/product. |
Core (C) |
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