| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
Observed produce handwashing sink not stocked with towels or drying device. |
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Priority Foundation (PF) |
0 |
| 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. |
out |
Observed slicer in meat department soiled with dried meat product. Per employee, slice had not been used today, prior to inspection. *** Observed internal grinder plate for meat grinder soiled with meat fat particles. Per employee, grinder had not been used today prior to inspection. *** Observed meat tenderizer blades heavily soiled with buildup of yellow dried debris, between blades. |
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Priority Foundation (PF) |
3 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Deli department slicer used, in ambient temperature, must be being properly washed, rinsed and sanitized every 4 hours from first use. Per discussion with deli team members, slicer is being wiped down between uses and cleaned at the end of the day. |
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Priority (P) |
1 |
| 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 Biotech Sanitizer & disinfectant in produce department. This is used for food contact surfaces such as tables. This is not an approved sanitizer for cutting utensils. |
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Priority (P) |
1 |
| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed food product in deli hot case not being maintained at 135F or above for food safety control. Food product probed with a calibrated state thermometer; hot dogs and sauerkraut 112F. |
Food product was voluntarily discarded during inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 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, ... |
out |
observed date marking system used in deli, not following the date marking rule of 6 days beyond day of creation/opening. Deli meat chubs have a date mark on them referencing the day they were sliced, however a new date is being put on deli meat chub each day it is used on slicer. Discussed date marking with deli team and recommended using a deli sticker and marker to date deli meat chub on day of opening. |
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Priority (P) |
0 |
| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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Upon arrival for inspection at the deli department, observed deli employee preparing meals with no hair restraint or head covering. |
Hair net was acquired and donned during inspection. |
Core (C) |
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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)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Observed deli utensils stored in buckets with handles down. All utensils must be stored handles up to protect against contamination. *** Clean utensils stored over wash and rinse compartments of 3 compartment sink, not protected from potential contamination from dish washing. |
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Core (C) |
1 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Observed door gaskets for Dairy Walk in Cooler and Meat Department Walk in Freezer, torn and in poor repair. |
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Core (C) |
0 |