| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
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Observed hand wash sink in produce prep room to have hot water turned off. When hot water was turned on, by produce manager, faucet ran continuously and at 81F after approximately 2 minutes. Observed water at automated hand wash sinks in men's and women's back storage employee restrooms, to have water between 77-81F after moving temperature gauge and waiting approximately 2 minutes. Employee in produce area did not know how to wash hands by turning on bottom hot water knob under the sink, shown by produce manager. Production was closed in produce area until hand wash sink could be fixed to include hot water using top faucets. Produce manager moved produce production to an appropriate part of the deli food prep area. |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed band saw, grinder and deli style slicer recently washed and stored clean to have organic food matter on food contact surfaces. Deli slicer had abundant heavy dried encrusted food residue on back side of slicer blade and round blade guard after taking off circular blade plate. Observed abundant fresh organic matter on band saw stored clean in top left hand corner of bottom compartment under white plastic blade guide. Observed a small amount of organic matter approximately 5 millimeters in size on top of metal cutting table of band saw and inside of grinder. Observed large chunk of organic matter approximately 1 inch X 1/2 inch between top right corner of interior auger tunnel housing. All areas were shown to PIC Ms. Alyse and Meat Manager Mr. Stephen. |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Observed Deli sliced BH deli meats in retail Boars Head end cap refrigerated display to have internal temperatures above 41F when using inspector probe thermometer. Temperatures ranged from 46-50F. Inspector took temperatures from bags in center of grouping for three different items in three different areas of the display case. Display case digital thermometer showed 25.9F |
PIC voluntarily discarded of deli meats in the end cap. |
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| 21,22 Date & Time for food safety |
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| 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, ... |
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Observed approximately 7 or more opened chubs of deli meats with no day date marking stickers to track 7 day date marking of opened meats. |
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Priority (P) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Observed prepared sliced watermelon left uncovered and unprotected on speed rack in produce walk in cooler. Approximately 6 Styrofoam trays had the uncovered watermelon with one slice in direct contact of outside of packaging of another product. |
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Priority (P) |
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| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
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Observed abundant ice build up in back storage freezer next to meat department. Items found to have extreme ice build up directly on product retail packaging were separated and voluntarily discarded by PIC. Items that were salvageable were protected by outer box and in good condition iside. |
PIC voluntarily separated and discarded products she found to be out of compliance using company standards. Inspector verified food integrity prior to the end of the inspection. |
Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 48 Plumbing installed; backflow devices |
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| 47,48,49 0080-04-09-.05(2)(b)1 Plumbing system designed, constructed, and installed according to LAW |
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Observed hand wash sink in produce area to |
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Core (C) |
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