| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Baked chicken in warmer at deli/kitchen probed with state certifed thermometer with temperatures reaching between 117 to 123 degrees. |
Food hot holding should be 135 or higher. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
|
|
0 |
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
kitchen/deli- chemical spray bottle on prep table. |
chemicals should not be stored on prep table. |
Priority Foundation (PF) |
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 at GM trailer large air gap. Front door entrance doors weather stripping missing leaving gap ink pen can go between to outside. |
protect outer openings. |
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 |
produce dept.- carts used for storing cases/bags of product excessive brown organic build up.
kitchen/deli- warmer inside casing were pans hold at excessive black organic matter. |
Clean more frequently. |
Core (C) |
0 |
| 47,48,49 Plumbing |
in |
|
|
|
0 |
| 47,48,49 49 Sewage and waste water disposal |
in |
|
|
|
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 |
Floor drains at mop sink area, seafood, raw meat room and produce area holding water observe water around on floor at these areas but drains not overflowing at this time. Did run water through sinks and did not overflow at that time. Do have a wastewater drainage issue. |
Fix floor drain problems at areas. |
Priority (P) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Grocery freezer- door damage needs repair. |
make repairs as needed. |
Core (C) |
5 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
bakery- floor behind prep tables dry spillage build up needs cleaning, walk in dairy cooler- spillage under carts/racks on floor. |
Clean areas as often as necessary. |
Core (C) |
4 |
| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
out |
Clutter/trash in back storage areas, Outside at dock doors trash/wood from broken pallets on ground. |
maintain areas from trash/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 |
Throughout prep/storage areas broom/mops/dustpans store on floor. |
|
Core (C) |
0 |