| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Observed general lack of managerial control due to number of priority and repeat violations observed during inspection. |
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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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*Observed raw shell eggs stored with various ready-to-eat items in deli walk-in cooler. *Observed ready-to-eat turkey bacon stored with and under raw pork products in retail lunch meats case. |
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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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Observed old product build-up on deli slicer blade in deli area. |
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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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No cleaning records or time keeping available for deli slicer in deli area. Inspector noted clipboard with time log sheets; sheets were blank. |
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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)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, ... |
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*Observed date marking of at least 8 days (out date of 2/22/24) on open chub of deli Cajun turkey. Date marking should be for no more than 7 days (today+6). **Observed discard date mark of 3/27/24 for open deli chub of white cheddar cheese. Date marking for hard cheeses should be no more than 21 days. |
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Priority (P) |
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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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Observed white and green organic matter on packaged ham pieces in deli walk-in cooler. |
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Priority (P) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(5)(l) Dead or trapped birds, insects, rodents, and other pests removed |
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Observed multiple dead roaches in corner next to spice rack in deli area. |
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Core (C) |
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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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Observed unpackaged raw chicken waiting for prepping/being prepped in sanitizer basin of warewashing sink. (picture attached) Observed drip from faucet over basin falling onto/near product. Employee stated chicken has always been prepped this way. Discussed various points of contamination, risk of contaminating clean equipment, and spread of salmonella. Discussed prepping on a table and preparing smaller batches of chicken at a time, as well as possibly adding a prep sink for chicken. |
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Priority (P) |
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| 37 Personal Cleanliness |
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| 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. |
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Observed employee(s) actively working in food prep area without proper hair/beard restraints. |
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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)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Observed stack of baking trays stored improperly in bakery prep area. Discussed trays and similar equipment should be stored inverted. |
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Core (C) |
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| 44,45 Utensils and equipment |
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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(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Sanitizer test strips in meat department observed with expiration date of 5/15/23. |
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Priority Foundation (PF) |
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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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Observed old product build-up on stand mixer base and around mixer attachment in bakery area. **Observed old product build-up on slicer blade guard and operating buttons on deli slicer in deli area. **Observed black organic matter build-up on walls and sliding doors of dairy walk-in cooler. |
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Core (C) |
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| 47,48,49 Plumbing |
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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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Observed non-functional drain in deli/bakery walk-in cooler; deli PIC stated drain did not work and water from cooler floor was removed weekly. Standing water/debris observed under racks of food products. **Observed leak from cooling unit in deli walk-in freezer, contained by bucket. Observed pooling water from ice build-up on cooling unit in dairy walk-in cooler. |
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Priority (P) |
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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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*Observed general cleaning needed in deli/bakery under equipment, especially along walls, including in walk-in cooler, walk-in freezer, around cooking equipment, and under shelving. *Observed old product spills and build-up in floor of walk-in dairy cooler. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. |
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Observed brooms and mops in deli area stored directly on floor. Discussed brooms and mops should be stored hanging or inverted to allow for drying and prevent contamination. |
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Core (C) |
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