| 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 the following food contact surface to be visually unclean: Deli slicer, confirmed stored clean and not-in use, contained encrusted yellow organic matter. *Observed meat grinder plate, located within the meat room- stored clean and not in-use, contained pieces of raw meat. *Observed on the band saw, located within the meat department - stored clean and not in-use, brown debris/build-up around both wheels which was peeling away in fragments.
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed the Quat sanitizer spray bottles (x2), held within the deli prep area to measure below 150 ppm (0ppm) when tested with the store's Quat sanitizer test strips. Observed the Quat sanitizer spray bottle, held within the bakery prep area to measure below 150 ppm (100ppm) when tested with the store's Quat sanitizer test strips. Per Manufacturer's instructions, quat ammonium sanitizer should measure between 150-400 ppm. |
The PIC removed the spray bottles from the prep areas and emptied the contents. |
Priority (P) |
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| 19,20 safe temperature holding |
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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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The deli-online in-store pickup cooler observed to have surface temperatures between 52F-59F. Upon measuring the internal temperature of a packaged deli sliced turkey with the inspector's probe thermometer, the TCS food was above 41F degrees and measured 56F. |
Per PIC, the meat was cut less than one hour prior. The PIC removed all eleven packages of sliced deli meat and placed them in the walk-in cooler to chill to 41F or lower. |
Priority (P) |
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| 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)(c)2 Storage or display of packaged food in contact with water or ice |
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Observed in the Bakery Department walk-in freezer and the shared freezer (meat, deli, bakery) excessive ice build-up on condensers and some ice on boxes of food in storage. The ice was caused by a condensing A/C unit a non potable water, and potential source for contamination to the food in storage. |
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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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*Observed the produce misters to contain black organic build-up. * Observed the deli preparation sink to contain heavy black build-up around the sides of the interior sink. |
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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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Observed a designated area is needed to separate personal products from retail products. Three personal beverages were observed in the following areas: cup with lid/straw in the produce reach-in cooler, cup with lid/straw in the deli WIC, and a covered thermos in the bakery next to single service items. |
The PIC removed all personal beverages. |
Core (C) |
0 |