| 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 |
deli/kitchen- deli meat slicer has dry organic matter on blade and other areas of slicer. |
Food contact equipment at ambient temperature should be cleaned at minimum every 4 hours. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
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 |
No date marking on deli cut fruits, celery in retail coolers. |
Follow 7 day date marking on cut fruits/veggies. |
Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Mfg seal broke deli meats in deli/kitchen deli cooler discard dates 8/4 & 8/6 |
Discard food after 7 days. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
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|
0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Tony Pizzas in retail open freezer stored above load line causing pizza not to be hard frozen. |
|
Priority (P) |
0 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
grocery walk in freezer cases of food have ice on cases. |
|
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 |
|
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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 |
deli/kitchen- veggie cutter over ware wash sinks broke/damaged no longer durable. |
|
Priority (P) |
0 |
| 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 |
out |
walk in grocery/meat freezer door seal damage. Door not sealing properly. |
|
Core (C) |
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
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|
0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Deli/kitchen and Raw meat have wrong test strips have for Clorox and using quat. Produce using bleach and have quat test strips that are also out of date. |
Have correct test stips for sanitizer being used and also in date. |
Priority Foundation (PF) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
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 |
Retail shelves at deli storage old build up need cleaning. |
|
Core (C) |
7 |
| 47,48,49 Plumbing |
in |
|
|
|
0 |
| 47,48,49 49 Sewage and waste water disposal |
in |
|
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|
0 |
| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
out |
Mop sink not hooked up sewer system. Have a hole under the sink on floor that when water goes out sink goes onto floor which is a storage area for ambient temperature food. |
mop sink should be hooked up to sewer system. |
Priority (P) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
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|
0 |
| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
out |
Back storage area/ produce prep area beams in ceiling paint flaking/peeling. Raw meat room- wall behind ware wash sink area black organic build up on seal of ware wash sinks no longer cleanable. Ceiling tiles missing in retail over bread area. |
|
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
deli/kitchen- cabinet doors broke damaged, produce dept- hand sink water line leaking, |
|
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
deli/kitchen- ceiling and walls at back area of kitchen/sinks brown organic build up, walk in dairy cooler floor organic build up. |
|
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
out |
clutter at dock door area of broken/unused shelves. |
|
Core (C) |
0 |