| 09,10,11,12 Approved Source |
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0 |
| 09,10,11,12 12 Shellstock tags, parasite destruction |
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| 09,10,11,12 0080-04-09-.03(2)(c) Shell stock: original container, maintaining identification, date last sold or served recorded, and retained |
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Two shell stock tags were observed to not have a month and date on the tag. Date on the shell stock tag was indicated as the date the shell stock was placed in display and not the date sold or served. |
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Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Push plates for deli meat slicers were observed to have excessive amount of build up. Last deli meat slicer near the bakery was observed to have excessive amount of dried food and build from previous day use on the blade. Ban saw wheel in the meat department was observed to have excessive amount of dried food residues on the wheel. |
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Priority (P) |
0 |
| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Push plates on the deli meat slicers were observed to be chipped and have broken pieces. A holding piece on the cheese grader in the cheese preparation area was observed to be chipping and flaking small pieces of plastic off. |
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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 |
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Carts in the meat department and produce department had tape that was peeling and flaking off. The pole used for drying meats was observed to have excessive amount of rust. |
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Core (C) |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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All three preparation sink in the food service area were observed to have excessive amount of dried food residues and build in the sink basins, sides of the sink and drain boards. |
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Core (C) |
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| 46 Non-food contact surfaces clean |
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| 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. |
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Retail display deli meat cases had excessive amount of dried food residues and build up in the cases and in the glass door slides. Several of the speed racks in the food service area were observed to have excessive amounts of dried food residue and build up. Side of food service equipment was observed to have excessive amounts of dried food residue and build up. The underside of deli meat and deli meat slicer feet were observed to excessive amount of dried food residue and build up. Underside of tables in the meat department were observed to have excessive amounts of dried food residue and build up. Metal storage racks in the food service area were observed to have excessive amount of dried food residue and build up. |
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Core (C) |
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| 51,52 Facilities |
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| 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 |
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Floors under food preparation tables and under food service equipment in the food service area were observed to have excessive amount of dried food residues and build up |
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Core (C) |
1 |