| 04,05 Hygiene |
in |
|
|
|
0 |
| 04,05 4 Eating, Drinking, or Using Tobacco |
in |
|
|
|
0 |
| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
out |
Employee drink was observed to be stored on food preparation table at the food service area while open food were present. |
Employee moved person drinks to designated area during the inspection. |
Priority (P) |
0 |
| 06,07 Hand Hygiene |
in |
|
|
|
0 |
| 06,07 6 Hands Clean and Properly washed |
in |
|
|
|
0 |
| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
out |
Several hand washing violations were observed during the inspection. Employee were observed to handle personal drink and did not wash their hands or change their single use gloves after drinking. Employee was observed to enter food service area with single use gloves on dropped raw chicken in the deep fryer, removed single use glove and place a new pair of gloves on and did not wash their hands before. Food service employees were observed to handling foods and remove single use gloves and leave the food service area, returned to the food service area, place a new pair of single use gloves to handle or prepare foods. Employee did not wash their hands when coming back into the food service area. |
|
Priority (P) |
0 |
| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
No soap was available at the hand washing sink next to the deli meat slicers in the food service area. |
Employee stocked the hand washing sink with soap during the inspection. |
Priority Foundation (PF) |
0 |
| 13 Food separated and protected |
in |
|
|
|
0 |
| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
out |
Raw pork was observed to be stored under raw beef in the meat department walk in cold holding unit. |
|
Priority (P) |
0 |
| 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 |
Both deli meat slicer in the food service were observed to have excessive amount of dried food residues on the blades, handles, and upper lips. Can opener in attached to the food service preparation table was observed to have excessive amount of dried food residues on the blade. |
|
Priority (P) |
0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
Employee was observed to wash, rinse and sanitize dishes. Employee placed the dishes in the sanitizer basin and immediately removed the dishes from the basin to set on the drain board for air drying. |
|
Priority (P) |
0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Sanitizer concentration was checked at 0ppm. |
Employee drained the sanitizer and added new sanitizer. Sanitizer was rechecked at 200 ppm. |
Priority Foundation (PF) |
0 |
| 16,17,18 cooking, reheating, cooling |
in |
|
|
|
0 |
| 16,17,18 18 Cooling time and temperature |
in |
|
|
|
0 |
| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
out |
Whole chicken were observed sitting on speed rack next to the ovens. Employee indicated whole chickens in this area were cooked on 21 February 2024. Whole chicken internal temperature was 67-90 degrees F. |
Employee voluntary removed these foods referenced in the violation in the trash during the inspection. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
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 |
Pulled chicken in metal container and plastic container on the food preparation table in food service area, had a cooked date of 21 February 2024. The internal temperature of pulled chicken was 48 to 51 degree F. |
Employee voluntary removed 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 |
All cut fruits (watermelon, honey dew melon, pineapple, strawberries, and cantaloupe) were observed to have 8 and 10 days. Small containers of fruits had 8 days and large containers had 10 days. |
|
Priority (P) |
1 |
| 33 Thermometers provided and accurate |
in |
|
|
|
0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
No temperature measuring devices were observed to be functional in the produce retail display cases. |
|
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 |
Meat Marinade being made in house did not have ingredient list and did not have a "keep Refridgerated" One of the ingredients does require temperature control for safety. |
|
Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
|
|
|
0 |
| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
out |
Receiving doors were observed to have excessive gap between the door sweeps. Roll up doors were observed to have large gaps on the sides of the doors. |
|
Core (C) |
0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Excessive amount of dead roaches were observed behind the speed racks in the food service area near ovens. |
|
Priority Foundation (PF) |
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Beading condensate was observed in the meat department retail display case above the individual wrapped meats being offered for sale. |
|
Priority (P) |
0 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
Several boxes of packaged foods in the grocery freezer were observed to be stored in contact with ice on the ceiling of the walk in freezer. |
|
Core (C) |
0 |
| 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 |
Several boxes of package foods were observed to be stored directly on the floor in the second walk in freezer. |
|
Core (C) |
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 |
Employees in the meat department, produce and food service area were observed to have facial hair and no beard restraints. |
|
Core (C) |
0 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
|
|
0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Several metal containers and plastic containers on the food service drying rack were observed to be wet stacked. |
|
Core (C) |
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 |
Several metal containers and plastic containers on the food service drying rack were observed to be stored not inverted. |
|
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 in the produce area were observed to have be heavy scored. The robot coupe chopper was observed to have missing pieces and excessive amount of chipping and peeling. |
|
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 utensil (knifes/plastic food choppers) in the food service area and meat department were observed to have broken handles, missing pieces. Several of the plastic meat trays were observed to h excessive amount of missing pieces. Meat preparation table, was observed to have excessive amount of peeling and flaking rust. |
|
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
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 |
Excessive amount of dried food residues were observed on retail display drawer slides in both the food service area and department. Excessive amount of dried food residues were observed under the meat cutting preparation tables in the meat department. Under side of cutting boards in food service and smoke meat preparation area observed to have excessive amount of dried food residues and build up. |
|
Core (C) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Ceiling tiles under the utensils and dishes storage rack in the food service area near the three-compartment sink were observed to be in poor repair with peeling. |
|
Core (C) |
3 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
In all department's food service, meat department, produce, grocery were observed to have excessive amount of dried food residues and build up on the floors. Food service floor drains were observed have excessive amount of dried food residues and build up. |
|
Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
|
|
|
0 |
| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
out |
No function light was available in the walk in cold holding at the food service area. |
|
Core (C) |
0 |