| 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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** Build up on the bread slicer blades. ** White organic matter on sprayer misters, ceiling, and on the back shelving of produce cooler. * ** Green build-up observed on the sprayer of the seafood display cooler. |
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Priority Foundation (PF) |
6 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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** Numerous days observed with the cleaning frequency passed the 4 hours. For example,
** 9/8 7:10 am and next cleaning 3 pm.
** 9/5 11 am and next cleaning at 4 pm.
** 9/6 a 3 pm and next cleaning at 8 pm.
*** Employee in the deli area stated only wipes down the slicers with sanitizer when she cleans them every 4 hours. |
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Priority (P) |
0 |
| 34 Food Properly labeled |
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| 34 0080-04-09-.03(3)(b)2 Food Storage Containers shall be identified with common name except for containers that can be readily seen through and food unmistakably recognized |
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** Frosting containers observed without common name labels. |
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Core (C) |
0 |
| 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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** Dust build-up was observed on the ceiling tiles in the deli and bakery area above the food prep table and slicers. |
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Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
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0 |
| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
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** Unshielded light bulbs observed above prep tables in the meat room. |
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Core (C) |
1 |