| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Deli meat slicer, located in the front preparation area, was observed to have excessive amount of dried food resides on the blade and base. The can opener blade attached to the food preparation table in the food service area was observed to have excessive amount of dried foods. Vegetable chopper was observed to have excessive amount of dried food on the blades. |
|
Priority (P) |
0 |
| 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 |
Chicken biscuits at the hot holding bar were observed to have internal temperature of 124 degree F. |
Person in charge voluntary discarded these foods referenced in the violation in the trash during the inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
0 |
| 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 |
Made on-site hard-boiled eggs were observed to not have a discard or preparation date. |
Person in charge based on production log placed a preparation date of 21 September on the hard boiled eggs. |
Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
A metal container of rice in food service walk in cold holding unit was observed to have preparation date of 14 September. Plastic container of pork in walk in cold holding unit was observed to have a preparation date of 15 September. |
Person in charge voluntary discarded these food items reference in the violation in the trash. |
Priority (P) |
0 |
| 28,29 Safe Food & Water |
in |
|
|
|
0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
in |
|
|
|
0 |
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
Facility has HACCP plan for Reduced Oxygen Packaging of raw animal proteins. Facility is not documenting temperature calibration in accordance with the HACCP. According to the HACCP facility is to preform temperature calibration once weekly. No records were available during the inspection for temperature calibration. Verification of CCP monitoring records is not being conducted in accordance with facilities HACCP. According to the HACCP once monthly manger or designee is to conduct a verification of records. No records were available during inspection. |
|
Priority Foundation (PF) |
0 |
| 30,31 Food temp controls |
in |
|
|
|
0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
|
|
|
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 |
Tofu sandwiches in the cooling process and being stored double stacked in Makeshift #2 were observed to enclosed in tight fitting containers during the cooling process. Discussed proper cooling techniques with Person in Charge. |
Employee removed sandwiches in the cooling process from closed tight fitting containers placed on a sheet tray and place these foods in walk in cold holding unit on a speed rack. |
Priority Foundation (PF) |
0 |
| 34 Food Properly labeled |
in |
|
|
|
0 |
| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
out |
Several foods throughout the stored and being offered for sale at retail were observed to not have the require information on the label (Address of facility). These foods items include, but are not limited meats, ready to eat foods, prepared sandwiches and produce such as lettuce and mushrooms. |
|
Priority Foundation (PF) |
0 |
| 37 Personal Cleanliness |
in |
|
|
|
0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Several employees in the food service area were observed to have facial hair without beard restraints. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
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 |
Cutting boards (large and small) used in the produce, meat and food service department were observed to be heavy scored. |
|
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 |
Several of the metal shelves in the meat and produce departments were observed to chipping paint and rust. |
|
Core (C) |
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
0 |
| 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. |
out |
Automatic dish machine was observed to have excessive amount of buildup and dried food residues on the inside sprayers and sides and the outside pull up drawers. |
|
Core (C) |
0 |