| 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 two in-use deli slicers at ambient temperature to have no documentation available for the 4 hour frequency of cleaning and sanitation. |
|
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)(b) Physical facilities shall be cleaned as often as necessary |
out |
**Observed build-up of litter and ice debris on the floor in both back room walk-in freezer. **Observed build-up of soiled cardboard material on a rack in the meat department's walk-in cooler |
|
Core (C) |
1 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 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 |
out |
**Observed multiple half consumed bottles of beverages to be stored with retail products. One bottle observed stored in contact with popcorn chicken lids in the deli. Two bottles stored and mixed with back stock beverages in the back room by produce. |
|
Core (C) |
0 |