| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
out |
No hand washing sign at hand sink in rest room at front deli area or at hand sink in produce. |
Have hand washing sign at all hand sinks. |
Core (C) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Pizza pro dough maker, mixing bowl and hook- organic matter inside bowl, on hook, inside casing of dough maker, pizza pans black crusty build up on pans. |
Food contact surfaces should be clean. |
Priority Foundation (PF) |
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)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 open rag bologna. |
follow date marking on all open packages of deli meats. |
Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
open deli meat- rotisserie chicken, black Forrest ham, garlic chicken dates 8/6 and 8/7 today 8/10 |
when following 7-day date marking discard after 7 days. |
Priority (P) |
0 |
| 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(4)(b) Fixed equipment shall be spaced to allow cleaning, sealed to adjoining walls, spaced at least 6inches from the floor |
out |
Kitchen/deli and Produce- hand sinks falling off walls no longer sealed to walls. |
seal sinks to walls. |
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 and produce dept using Sani t 10 which is a quat and using bleach test strips- wrong test strips. Meat dept- using Sani t 10 as sanitizer but quat test strips not working out of date. |
Have right test strips and in date test strips for sanitizer being used. |
Priority Foundation (PF) |
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 |
kitchen/deli- 3 compartment sinks/faucets old crusty build up need cleaning. |
Clean ware wash sinks more frequently. |
Core (C) |
0 |
| 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 |
Deli/kitchen- rolling cart excessive dry crumbs needs cleaning- Walk in coolers ceiling around vents excessive black build up. |
Clean non-food contact surfaces more frequently. |
Core (C) |
3 |
| 51,52 Facilities |
in |
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0 |
| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
in |
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0 |
| 51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. |
out |
outside dumpster lids and drain plug missing. |
Have lids and drain plug on dumpster. |
Core (C) |
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 |
kitchen/deli- floor tile damage at sink area and at hot water heater areas, wall damage behind 3 compartment sink area, produce prep area- wall damage not sealed. Throughout facility ceiling damage with tiles puffed/damage/missing. |
All floors/walls ceiling should be durable/easy cleanable, |
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Kitchen/deli- need enough stoppers for 3 compartment sinks, sanitizer station on wall have to hold the buttons to keep chemical flowing, Hot water heater leaking onto floor at back dock area, Door damage on meat hold walk in cooler, roof leaking throughout facility. |
Fix repairs as needed. |
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
kithcen/deli and raw meat prep hand sinks need cleaning old crusty build up inside sinks and on faucets. Excessive buildup of cobwebs on beams at dock door area. |
clean areas more frequently. |
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
out |
Black oil/grease build up on ground/pavement at outside oil disposal container. |
clean area more frequently. |
Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
out |
kitchen/deli & produce dept - several lights not shielded/protected. |
Lights in food prep areas should be shielded. |
Core (C) |
0 |
| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
out |
walk in meat cooler low density lighting. |
|
Core (C) |
0 |