| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
out |
Observed the newly remodeled restrooms, located in the back of the store, to be missing hand signs reminding employees to wash their hands. |
|
Core (C) |
0 |
| 13 Food separated and protected |
in |
|
|
|
0 |
| 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 |
out |
Observed raw animal proteins stored improperly by species and/or cooking temperatures. Observed raw bacon (Safe Handling 145F) to be over ready to eat Butterball turkey bacon. Observed raw Eckrich smoked sausage (safe handling 155F) next to and touching ready to eat sausage, not separated by a space or partition. |
|
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 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 |
out |
*Observed the Quat sanitizer spray bottle, held within the deli prep area to measure below 150 ppm (0ppm) when tested with the store's Quat sanitizer test strips. Per Manufacturer's instructions, quat ammonium sanitizer should measure between 150-400 ppm.
*Observed the bakery's high heat sanitizing dish machine to measure below 160F surface temperature. The bakery's heat test strips did not change to a black color and inspector's lollipop heat thermometer measured 151F and 152F, short and long cycle, respectively. |
The deli sanitizer spray bottle was removed from the production area and liquid discarded by PIC. The PIC will have a work order placed specifically for the inadequate temperature. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed the following open packages of cut/sliced meat products stored inside the deli chub cooler for more than 7 days:
Jenni roast turkey (exp 10/11/23), smoked ham (exp. 10/12/23), ham (10/12/23), chicken (exp. 10/13/23 @ 5am), turkey (exp. 10/9/23), beef (exp. 10/10/23). |
The PIC voluntarily discarded all expired meats. |
Priority (P) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
in |
|
|
|
0 |
| 51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. |
out |
Observed the open top dumpster to be overflowing with bags of trash and excessive trash and debris on the ground surrounding the dumpster area. |
|
Core (C) |
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Observed heavy ice build-up, around ceiling and condensers, located in the deli freezer. |
|
Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
|
|
|
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 in the bakery prep area a knitted hat stored on a shelf above the counter with clean bakery tips. Observed a personal water bottle on a product box in the back storage room. A designated area is needed to separate personal products from retail products. |
Personal items were removed from the store area by the employee and PIC. |
Core (C) |
0 |