| 13 Food separated and protected |
in |
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0 |
| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
out |
Observed raw pork stored directly with raw ground beef located in the double door cooler without any divider in the deli department; Observed raw ground beef stored directly beside RTE cut veggies in the prep cooler at the deli department |
|
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed 3 deli meat and cheese slicers not properly clean and sanitized in the deli department. All 3 slicers have not been cleaned and sanitized since previous day of operation. Observed meat slicer located in the meat department not properly clean and sanitized |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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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 |
Observed eggs and sausage patties on the hot bar out of temperature. The eggs and sausage temperature checked at 116'-117' |
Product discarded during inspection. |
Priority (P) |
0 |
| 34 Food Properly labeled |
in |
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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 |
Observed grab dip located in the meat & seafood department without ingredient listing. |
Observed manager place proper labels on grab dip during inspection. |
Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
Observed RTE fruits located in the produce walk in cooler with water from condenser unit dripping directly on produce while in storage. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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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 secondary cutting boards in the deli department and produce department that are not a smooth cleanable surface. |
|
Priority (P) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Observed ceiling tile in the meat department in poor repair, the coating of tile is come loose and dangling from the tile in several locations. |
|
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed walls behind equipment in the deli area not properly clean and maintained, observed grease, dust, and grime build up on the walls. Observed walls behind equipment at the Asian cooking area with old grease, dust, and grime build up. |
|
Core (C) |
1 |