| 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 |
1) Meat grinder has old, dried buildup present in and under the bottom gasket. 2) Meat saw has old foods present on the grinder wheel, side wall of saw, and around blade guard. Saw has not been used this date. 3) Front cutting block has old blood on bottom side of board and frame. |
|
Priority (P) |
1 |
| 21,22 Date & Time for food safety |
in |
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|
0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
2 packages of store made sandwiches offered for sale expired on 11/14/23, 1 package of wraps expired on 11/15/23, 10 packages of salads and snackable's expired on 11/15/23. |
PIC discarded during inspection, estimated retail value of all products $54.00 |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
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0 |
| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
out |
2 spray bottles observed to be labeled as sanitizer and "Regular" have a blue chemical believed to be window cleaner in each bottle. |
PIC discarded the spray bottles during inspection. |
Priority Foundation (PF) |
0 |
| 26 Variance obtained; Specialized Processes |
in |
|
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|
0 |
| 26 0080-04-09-.03(4)(d) Juice packaged in a food establishment shall be treated under HACCP plan to attain a 5-log reduction of pathogenic organisms or labeled with a warning statement. |
out |
Approximately 8 bottles of vegetable juice that is juiced and packaged at store observed to not be labeled with a warning statement. |
PIC labeled juice with warning labels. |
Priority (P) |
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 |
Meat 3 bay sink has buildup present on drain board and inside sanitize and rinse bays. |
|
Core (C) |
0 |
| 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 |
1) Meat saw handle has old, dried foods present. 2) Bottom shelf of meat tables has food debris from overspray present. 3) Meat pans stored on meat rolling racks have dried purge and blood present |
|
Core (C) |
1 |
| 47,48,49 Plumbing |
in |
|
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|
0 |
| 47,48,49 47 Hot and cold water available |
in |
|
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|
0 |
| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
out |
Hand sink at the juice bar does not have running hot water. Hot water valve will not turn on. |
|
Priority Foundation (PF) |
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)(a) Maintained in good repair |
out |
1) Meat cutting room needs floor molding repaired and replaced where missing. 2) Leaking water valve in deli causing water to puddle on floor under prep table. |
|
Core (C) |
3 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
1) Meat overspray behind tables and sinks is building up along the wall 2) Meat cutting room ceiling and walls have old meat and mildew present. 3) Meat room drains have old fat and debris build up present. |
|
Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
|
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|
0 |
| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
out |
1) Back storage room lighting is not shielded or has broken shielding above food containers. 2) Lights in chicken warmer has peeling shielding, 3) Lights above salad bar are not properly shielded, missing end caps and some shields. |
|
Core (C) |
1 |