| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Employee preparing salads in the food service area was observed to be chewing gum while open foods were present. |
Person in charge had employee remove gum from their month during inspection. |
Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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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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The 3rd deli meat slicer and the 1st cheese slicer, which did not indicate a clean time and according to employee had not yet been used that morning, was observed to have excessive amount of dried food residues and build up on the blades, underside lips of the slicer and push plates. Cuber blades in the meat department had an excessive amount of dried food residues and build up. |
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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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Deli meats being stored in under the preparation sandwich area were observed to have internal temperature of 48 to 51 degrees F. Employee indicated they sliced the deli meats prior to placing them in pull out drawer and did not place in blast chiller in accordance with company policy. These deli meats included: sliced turkey, ham, roast beef, and salami. |
Person in charge voluntary discarded these food reference in the violation in the trash 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)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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Prosciutto, bologna, salami, Roasted turkey, Sopressata, Firesmith chicken, cooked ham, genoa salami, and uncured salami did not have a preparation or discard date. No date mark stickers were observed on any of these foods referenced above. |
All food referenced in the violation were observed voluntary discard during the inspection. |
Priority (P) |
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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 large containers in the meat department and produce were observed to be wet stacked. |
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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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Cutting board in meat department was observed to be heavy scored. |
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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 containers (large grey containers) and covers (cover to the dough press) in the meat and bakery department, were observed to have cracked or have missing pieces. |
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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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No cold water was available at the hand washing sink across from the automatic dish machine in the food service area. |
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Priority Foundation (PF) |
0 |