| 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 |
1. Observed debris and food residue under Deli prep Table cutting board at time of inspection.
2. Observed food residue and debris from previous day on slicer in the deli. |
|
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 |
Observed open Hot dogs not properly date marked at the Deli prep table at time of inspection. |
|
Priority (P) |
1 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
1. Observed Deli Sliced Ham at the Deli prep station still in use with a discard date of 12/2/23.
2. Observed a container of cold brew coffee in Starbucks prep cooler still in use with a discard date of 12/11/23 at time of inspection. |
|
Priority (P) |
1 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
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 |
1. Observed in use Deli fryer baskets with damaged and broken wires that could potentially contaminate food products.
2. Observed Condensation from the drip pans in the Full service meat case dripping on Neptune salad, Shrimp, and Boneless Pork chops at time of inspection. |
Manager voluntarily pulled product out of the case and put in a work order at time of inspection. |
Core (C) |
1 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
|
|
0 |
| 40,41 0080-04-09-.04(8) Linens must be laundered between uses; wet cloths changed daily; stored properly; may be laundered on site in mechanical washer, designated sink, or warewash sink; laundry f... |
out |
Observed utensils not inverted to prevent possible contamination at time of inspection. |
|
Core (C) |
0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Observed wet stacking in the Deli Prep area, Seafood prep area, and The drying area of the 3 bay sink in the Meat dept at time of inspection. |
|
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 |
Observed Cutting Boards in Deli Prep area to be heavily scored at time of inspection. |
|
Priority (P) |
0 |
| 44,45 0080-04-09-.04(2)(b) All multiuse equipment must be cleanable including food contact, CIP, lacking "V" threads, oil filtering, can openers, nonfood contact, shelving, and ventilation hoods |
out |
Observed Deli Hood vent to be soiled with grease and food residue at time of inspection. |
|
Priority Foundation (PF) |
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 |
Observed Auto Dishwashing Machine in the Deli to have heavy build-up of food residue and debris on the upper spray arms inside of the machine at time of inspection. |
|
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 |
1. Observed food residue and debris on the bottom shelf of the Deli Prep table where clean utensils are stored at time of inspection.
2. Observed heavy build-up of food residue and debris on the sides of the fryer and flat top grill in the Deli at time of inspection.
3. Observed clean utensils stored on cart with build up of dust and debris stored by the Dishwasher in the Deli at time of inspection. |
|
Core (C) |
1 |
| 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 |
Observed missing Tile in the Mop Sink in the Grocery backroom causing standing water due to not reaching the drain at time of inspection. |
|
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed the floors and walls around the Deli fryers to be heavily soiled with grease and food residue at time of inspection. |
|
Core (C) |
0 |