| 13 Food separated and protected |
in |
|
|
|
0 |
| 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 |
out |
Using Boxes that eggs were stored in to store Ready to drink glass bottle cokes. |
do not use egg boxes for other foods. |
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Raw meat prep area- table that has not been used today old dry organic matter observed on table. |
|
Priority Foundation (PF) |
1 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
subway deli meat slicer old build up at slicer guard and other areas of slicer. |
slicer at ambient temperature should be cleaned at a minimum of every 4 hours. |
Priority (P) |
0 |
| 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 |
out |
Raw meat processing observed employee washing at ware wash sinks not using sanitizer. Produce dept- no sanitizer at 3 bay sinks. |
Set up sinks properly wash rinse santize, keep sanitizer at sinks. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
|
|
|
0 |
| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
out |
Back dock door air gap between door and corner frame area pen goes to outside area. |
|
Core (C) |
0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Rodent dropping observed on floor at storage areas also mice trapped on sticky traps on floor. |
|
Priority Foundation (PF) |
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
|
|
Priority (P) |
2 |
| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
retail area- Boxes of apple jack/frosted flakes cereal not 6 inches off floor. |
food should be 6 inches off floor. |
Core (C) |
0 |
| 37 Personal Cleanliness |
in |
|
|
|
0 |
| 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. |
out |
Deli and subway employees not wearing hat or hairnet. If wear visor should also wear hair net. |
Wear hat or hair net when preparing/working in prep areas. |
Core (C) |
2 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 40 In use utensils properly stored |
in |
|
|
|
0 |
| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
deli warmer- tongs not covered or protected hanging at warmer area. |
cover/protect tongs when not in use. |
Core (C) |
0 |
| 42,43 Single service & gloves |
in |
|
|
|
0 |
| 42,43 42 Single-service articles stored and used |
in |
|
|
|
0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
raw meat processing room- white foam trays not stored inverted. |
store trays inverted/protected. |
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 |
|
|
|
0 |
| 44,45 0080-04-09-.04(2)(b) All multiuse equipment must be cleanable including food contact, CIP, lacking "V" threads, oil filtering, can openers, nonfood contact, shelving, and ventilation hoods |
out |
produce dept.- tables used for wrapper and cutting area for produce severely stained/damaged. |
should be cleanable/durable. |
Priority Foundation (PF) |
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 |
meat dept.- several cracked broken white trays. |
cracked/damaged pans not durable. |
Core (C) |
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 |
kitchen- fans used in kitchen dust build up, upright freezer ice buildup in freezer needs defrosting. |
|
Core (C) |
1 |
| 50 Toilet facilities; constructed, supplied, cleaned |
in |
|
|
|
0 |
| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
out |
Rest room doors not self-closing |
|
Core (C) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
in |
|
|
|
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 |
Lid and drain plug missing on outside dumpster. |
outside dumpster should have lids and drain plug. |
Core (C) |
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
out |
Floor damage/tiles missing at egg/raw meat walk in cooler area, produce prep area floor no longer easy cleanable due to excessive black build-up, retail area at coke display floor tiles missing.
Raw meat area- ceiling tile missing at wrapper area, ceiling tile damaged at cooling unit in ceiling,
Produce prep area- ceiling tile damage. |
Make repairs to ceiling and floors. |
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Water pooling on floor at back dock door area., Water leaking onto floors throughout facility from condensation. Did not observe any leaking onto food or food contact product. |
|
Core (C) |
3 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Kitchen/deli- cobwebs on ceiling/walls over equipment/sinks
Storage areas cobwebs on beams/walls throughout facility.
meat dept- black build up inside hand sink basin
Retail area- trash/black build up under racks at ends of isles
Cash register area- shelves dust build up, vendor coolers dust build up on vents and in door tracks. |
Areas not being cleaned as ofen as necessary. |
Core (C) |
3 |
| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
out |
Trash on ground around dumpster area and at dock door area. Back storage/hallway areas clutter. |
|
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. |
out |
kitchen/deli- dirty mop water left in mop bucket from night before. |
mop water should be disposed of day it was made/when severely soiled. disposed of at mop sink. |
Core (C) |
1 |
| 53 Ventilation, lighting, and designated areas used |
in |
|
|
|
0 |
| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
out |
Produce prep area- lights no end caps on lights. |
lights should be shielded. |
Core (C) |
0 |