| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Meat slicer located in temperature controlled meat preparation room not properly cleaned and sanitized after last day's use, slicer stored covered since last use was observed to have dried meat residue on blade and blade guard |
Slicer was disassembled, cleaned and sanitized by meat personnel during inspection |
Priority Foundation (PF) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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| 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 |
One package of opened deli turkey stored in upright deli cooler is not date marked at time of inspection, Prepared BBQ Pork stored in kitchen cooler is not date marked at time of inspection |
Management voluntarily discarded products during inspection. |
Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Opened deli meats stored in upright deli cooler observed offered for sale past use/discard dates, 1 package of deli turkey observed with use/discard date of 07/27, 1 package of deli ham observed with use/discard date of 07/28, and 1 package of deli roast beef observed with use/discard date of 07/29 at time of inspection on 07/31. |
Management voluntarily discarded products during inspection. |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
out |
Two of three food probe thermometers in deli area are not calibrated and accurate, two food probe thermometers reading 12 degrees F and 22 degrees F in ice/water mixture at time of inspection. |
Management calibrated thermometers by freeze point method during inspection. |
Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
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0 |
| 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. |
out |
Insect activity observed during inspection, live cockroach was observed on floor in bakery prep area and live cockroach was observed in single service packaging storage area for deli/bakery during inspection. |
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Priority Foundation (PF) |
0 |
| 47,48,49 Plumbing |
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0 |
| 47,48,49 47 Hot and cold water available |
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| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
out |
Hot water is not provided at hand wash sinks and ware wash sink in deli/bakery department and at hand wash sinks in front rest rooms adjacent to deli/bakery area. Hot water heater supplying area is not functional at time of inspection. |
Management contacted maintenance who arrived and is working to correct issue during inspection. |
Priority Foundation (PF) |
0 |
| 47,48,49 49 Sewage and waste water disposal |
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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 |
Waste water from ware wash sink in meat preparation room is leaking onto floor and running across floor in foot traffic area to floor drain at time of inspection. |
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Priority (P) |
0 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Grease and food debris buildup on floor at grill and fryer in deli kitchen area, floor drains in deli kitchen are not clean, organic matter buildup in floor drains---Dust and grease buildup on ceiling in deli kitchen area---Old meat scrap buildup in floor drain in meat preparation room observed during inspection. |
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Core (C) |
0 |