| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 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... |
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Employee in the bakery area was observed to move from the bakery area and enter the bakery area, employee did not wash their hands before placing single use gloves on to handle ready to eat foods. |
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Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(c)1 Handwashing sinks are installed according to the capacity of preparation areas |
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Food service area did not have adequate number of hand washing sink. Facility has raw foods being prepared at this area and did not have adequate number of hand washing sink for food service operations. |
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Priority Foundation (PF) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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Raw sushi was observed be stored next to ready to eat pizzas in the retail display case. |
Person in charge had an employee move raw sushi to designated sushi display area. |
Priority (P) |
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| 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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Several dishes under the preparation sink were observed stored dirty. Several utensils in food service and meat department were observed to visually dirty and being stored on the sanitized side drain board. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Cheese grader in the food service area was observed ot have excessive amount of dried food residues and build up on the blades. Deli meat slicer in the food service area was observed to have excessive amount dried food residues and build up on the on blades, handles, and upper and lower lips of the deli meat slicers. Meat grinders were observed to have excessive amount of build up. |
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Priority (P) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Sanitizer at three compartments sink at the food service area was observed to be at 500 ppm. |
Person in charge drained sanitizer basin refilled the sanitizer basin at the three compartment sink. Sanitizer was rechecked and recorded at 200 ppm. |
Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Mashed Sweet potato at hot holding food service display case had a internal temperature of 118 degrees F. |
Person in charge voluntary discarded the food referenced in the violation in the trash. |
Priority (P) |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Deli meats sliced, ham turkey, and roast beef being offer for sale at the sale at the retail display case at the food service area were observed to have internal temperature of 49 -50 degree F. Pasta deli salad and twice bake potato being offered for sale at retail display case at the food service area were observed to have internal temperature of 45-53 degrees F. Parmesan cheese, being repackaged for retail sales and according to manufacturer's instructions indicated "keep refrigerated" had an internal temperature of 57 degrees F. In house prepared pizzas at the retail display unit in the food service area were observed to have internal temperature of 51 degrees F. |
Person in charge voluntary removed and discarded all the food referenced in the violation. These foods were discarded during the inspection. |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Hot Capicolla deli meat had a discard date of 3 December 2023. |
Person in charge voluntary discarded foods referenced in the violation in the trash during the inpsection. |
Priority (P) |
1 |
| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Condensate from drip pans were observed to be dripping on unpackaged raw seafood, beef and pork in the meat display cold holding units. |
Person in charge voluntary removed from sale raw meats in the retail display cold holding unit that were observed to have dripping condensate and discarded these items in the trash during the inspection. |
Priority (P) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Several wet wiping cloths in the back food preparation area were observed to stored on divider of the three compartment sink basins. |
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Core (C) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Several metal serving pans being stored bottom self of a preparation table were observed to be wet stacked. |
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Core (C) |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Several knifes were observed to be stored behind the sanitizer dispenser at the food service area. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Several clear plastic large food containers were observed to have crack and broken pieces. Several food labels were observed to large plastic food containers after cleaning. Cutting boards in food service, meat/seafood department, and produce department were observed to be heavy scored. Several handles for utensils and knifes were observed to have excessive about of buildup, cracked and broken pieces, and heavy scores in the handles. |
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Priority (P) |
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| 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 |
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Several of the food preparation tables in meat department, produce department and food service area were observed to have excessive amount of rust. Several of the doors between preparation areas in the meat/seafood department were to be broken and crack with missing pieces. The freezer seal of the seafood department freezer was observed to be peeling. |
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Core (C) |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 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. |
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Three compartment sinks in food service, meat and seafood departments, and produce department were observed to have excessive amount of buildup and dried food residues in all three compartments of the sinks. Drain boards on the sanitizing side of the three compartments sink at the meat department had excessive amount of food residues and build up. |
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Core (C) |
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| 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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Bottoms of preparation tables in food service area were observed to have excessive amount of dried food residues. Food service display cases were observed to have excessive amount of dried food residues and build up. Inside door slides of food service display cases were observed to have excessive amount of dried food and build up. Food service equipment was observed to have excessive amount of buildup on sides, handles and seals. Doors between different areas of the meat department were observed to have excessive amount dried food and build up. Excessive amount of dried food residues and build up were observed under preparation tables in meat and food service areas. Switches to cheese grader and meat grinders were observed to have excessive amount of dried food residues and build up. Several of the retail display units were observed to have excessive amount of dried food residues. The shelf serve hot holding unit was observed to have excessive amount of dried food and build up. Produce retail display units and cold holding Temperature Control for safety retail display units were observed to have excessive amount of dried food residues, build and dust in the vent guards. |
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Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 47 Hot and cold water available |
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| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
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Men's restroom at the front of the facility did not have hot water available at the hand washing sink. |
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Priority Foundation (PF) |
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| 47,48,49 49 Sewage and waste water disposal |
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| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
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Excessive amount of water was observed to be pooling in area in close proximity to the large ice machine near the meat and seafood department. |
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Priority (P) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
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Womens restroom at the front of the store did not have a covered receptable. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Excessive amount of dried food residues and build up was observed on the floors in the walk-in grocery freezer, in food service area, underneath three compartment sinks and under preparation tables in meat, food service, seafood and bakery department. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Personal drink was observed in pick up cold holding unit above food packaged for customer pick up. |
Person in charge voluntary discarded personal drink in the trash during the inspection. |
Core (C) |
0 |