| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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** Employees in the bakery area weren't aware of the proper chlorine sanitizer concentration or the proper way to wash the dishes. |
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Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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PIC was unable to maintain active managerial control due to NUMROUS PRIORTY VIOLATIONS during today's inspection. |
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Priority Foundation (PF) |
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| 06,07 Hand Hygiene |
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| 06,07 7 No bare hand contact with ready to eat food |
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| 06,07 0080-04-09-.03(3)(a)1 No bare hand contact with ready to eat food |
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** Employees observed handling bread with bare hand. |
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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)(a) Food contact surfaces shall be visually clean. |
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** Dried encrusted matter build up observed in the bottom box of the meat band saw. ** Build up observed on the blade of the deli slicer.
** Dried encrusted matter observed on the top of the dough mixer around the paddle. |
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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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** In use meat band saw and deli slicer observed without time available for when the equipment placed into service or when next cleaning is due. |
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Priority (P) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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** Observed lavender cent chlorine used for sanitizing the dishes in the bakery and meat cutting area. Only plain chlorine should be used to sanitize the dishes. |
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Priority (P) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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Packaged food ( bagged frozen chicken, bagged bread, falafel containers,...etc) did not have all the required label information ( product name, net weight, store name, and address). |
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Priority Foundation (PF) |
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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(2)(b)5 Outer Openings - Protected |
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Doors that include front door and back door were opened during inspection, and delivery doors observed with a gap at the end), not protected from pest entry. |
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Core (C) |
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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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** Flies/fruit flies observed throughout the store.
** One live cockroach observed in the meat department. |
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Priority Foundation (PF) |
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| 35,36 0080-04-09-.06(2)(b)3 Insect control devices shall not be installed over food preparation, clean equipment, utensil, single service items. |
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** Observed flies traps above the prep tables in the meat cutting area and above fresh produce area. |
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Core (C) |
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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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** Frozen and fresh meat observed stored in shopping bags.
** Frozen tilapia observed stored uncovered/stored in broken bag. |
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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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** Employee handling bread observed without effective hair restraint in the bakery area. |
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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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** Peeled wood observed on wooden bread trays in the bakery area. |
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Priority (P) |
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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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** Dust build up observed on the ceiling tiles of the bakery area.
** Dust build up on the fan guards of the meat and store walk in coolers.
** Build up observed under the stove and the 3 compartment sink in the bakery area. |
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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)(a) Maintained in good repair |
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** Missing/broken ceiling tiles observed above prep tables in the meat cutting area.
** Broken flooring tiles observed around live fish well. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
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** Light bulb observed unshielded in the meat WIC.
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Core (C) |
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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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** No light in the back freezer, meat WIC, and rare storage area next to the rest-room. |
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Core (C) |
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