| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Deli meat slicer #2 in the food service area was observed to have excessive amount of dried meat residues on blades and push plate. Deli meat slicer had not been used prior to inspection that morning. |
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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 |
Bread slicer in the bakery department was observed to have excessive amount of dried food residues and build up on the blades. |
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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 |
Ham deli meat had an expiration/discard date of 17 August 2023 at 4:19 pm; Turkey deli meat had an expiration/discard date of 22 August 2023 at 6:34 pm; Roast Beef deli meat had an expiration/discard date of 16 August 2023 at 4:36 pm; These observations were observed in the deli meat display case. |
Person in charge voluntarily discarded the foods referenced in the violation in the trash at the time of inspection. |
Priority (P) |
0 |
| 30,31 Food temp controls |
in |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
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0 |
| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
out |
Three metal pans of deli meat sandwiches, in the deli walk in cold holding unit were observed to be stacked three to four sandwiches high. These sandwiches were prepared early in the morning. Internal temperature of deli meat sandwich was 48-degree F. Discussed with Person in Charge proper cooling methods during the inspection. |
Person in charge had employee place sandwiches in different container for proper rapid cooling. |
Priority Foundation (PF) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Makeshift cutting boards at the hot holding food station were observed to be heavy scored. |
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Priority (P) |
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 |
Plastic tape was observed on the sliding door of the hot holding unit in the food service area. |
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Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
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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. |
in |
The brackets holding the cutting boards at the hot holding area at the food service area were observed to have excessive amount of dried food residues and build up. The door slides for the deli meats case were observed to have excessive amount of dried food residues and build up. |
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Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
All the cold holding unit in the food service/bakery, meat department, produce, dairy and TCS food storage walk in cold holding units were observed to have excessive amount of buildup and dust on the fan guards. |
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Core (C) |
0 |