| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
The hand sink was blocked in the bakery and produce department. |
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Priority Foundation (PF) |
1 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
There were no towels or dryers at the hand sink located in the bakery department. |
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Priority Foundation (PF) |
1 |
| 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 |
Both of the men's restrooms need hand signs. |
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Core (C) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
The deli slicer located in the deli department that had not been in use for the day was observed with old food debris. The band saw in the meat department was observed with old food debris on it (employee reported that the band saw is not used). |
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Priority (P) |
0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
The microwave in the bakery department needs to be cleaned. The proofer was observed with pink organic matter at the bottom of it. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
There were shrimp located in the reach in case near the seafood department that were probed with the state calibrated thermometer with an internal temperature ranging from 46, 47, and 50 degrees. |
The employee pulled the meat from the case to dispose of it. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
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0 |
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Lysol was stored with food items and single service items in the deli department. |
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Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
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0 |
| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
out |
The brush needs to be repaired on the bay door near the entrance of the back storage/trash compact area. |
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Core (C) |
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
There were slices of cheese in the deli walk-in cooler that were not covered/protected from contamination. |
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Priority (P) |
1 |
| 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 |
There was a box filled with food items in the grocery freezer stored directly on the floor. |
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Core (C) |
0 |
| 40,41 Utensils |
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0 |
| 40,41 40 In use utensils properly stored |
in |
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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 |
There was a cup used as a breading scoop in the deli department without a handle and not protected from contamination. |
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Core (C) |
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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0 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Utensils in the meat/seafood department were observed unclean on the drainboard. |
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Core (C) |
0 |
| 42,43 Single service & gloves |
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0 |
| 42,43 42 Single-service articles stored and used |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
There were single-service food trays that were not inverted located in the deli department. |
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Core (C) |
0 |
| 46 Non-food contact surfaces clean |
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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 |
The retail coolers had black matter on the handles, doors, and bottom of them. There was debris under the produce racks and meat shelves. The vent guards in the dairy walk-in cooler had dust build up. The cooling unit over the pricing area in the meat department had dust/matter on it. |
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Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
There is heavy condensation coming from the retail coolers, causing the presence of black matter to form on the outside of the doors (PIC stated that they are on the list for a work order). |
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Core (C) |
4 |
| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
out |
There was trash on the floor in the back storage area. The floors in the meat department had debris on it. |
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Core (C) |
2 |
| 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 |
There were brooms in the back storage area that were not stored properly. |
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Core (C) |
0 |