| 09,10,11,12 Approved Source |
in |
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0 |
| 09,10,11,12 12 Shellstock tags, parasite destruction |
in |
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0 |
| 09,10,11,12 0080-04-09-.03(2)(c) Shell stock: original container, maintaining identification, date last sold or served recorded, and retained |
out |
Shell stock tags for 4/17/24 and 5/6/24 were observed to have an in date, but not an out date. |
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Priority Foundation (PF) |
0 |
| 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 |
The first two Deli meat slicers adjacent to the bulk meat case in the deli were observed to have a build -up of food residue from previous days use. The meat Grinder in the meat dept was observed to have food residue from previous days use on the inside mixing area. The band saw in the meat dept was observed to have a build-up of food residue around the blade clips in the adjacent to the bottom fly wheel. The mixer in the cake area of the bakery was observed to have a build-up of oil around the nuts and bolts on the underside of the mixer head. The mixer in the bakery adjacent to the bread dough prep table was observed to have a build-up of oil on the backside of the mier head. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Several deli sliced lunchmeat sandwich kits, pre chilled deli salads, and sliced watermelon in produce internally checked with a TDA probe thermometer were observed to be between 48*F and 52*F out of the safe temperature range of 41*F and below. |
Management voluntarily discarded during inspection. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Observed two bread racks in the Deli to be uncovered and unprotected at time of inspection. |
Employee covered the breads during inspection. |
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
out |
Auto warewashing machine was observed to have a build-up of food residue from previous days use and lime scale on the inside of the machine along the walls adjacent to the sprayer arms and in the corners. |
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Core (C) |
1 |
| 46 Non-food contact surfaces clean |
in |
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0 |
| 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. |
out |
Observed food residue and debris build-up under the ovens on the prep table by the sandwich making station in the deli and around the feet and bottom of the deli slicers. |
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Core (C) |
0 |