| 13 Food separated and protected |
in |
|
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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 pork in plastic container stored on top of ready to eat salads in Deli walk in cooler at time of inspection. |
Raw pork was moved and properly stored during inspection. |
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed the cutting boards in the Meat dept to be discolored and stained with a black substance at time of inspection. |
|
Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
1.The 2 Deli slicers were observed to have a build-up of food residue and debris from previous days use. Not properly cleaned and sanitized.
2. The vegetable slicer in the Deli was observed to have a buildup of food residue from previous days use. Not properly cleaned and sanitized.
3. The vegetable dicer in the Produce dept was observed to have food residue from previous days use on the blades. Not properly cleaned and sanitized.
4. The Band saw in the Meat dept was observed to have a build-up of old food residue from previous days use on and around the clips and the backside of the saw around motor at time of inspection. |
|
Priority (P) |
0 |
| 16,17,18 cooking, reheating, cooling |
in |
|
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|
0 |
| 16,17,18 18 Cooling time and temperature |
in |
|
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0 |
| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
out |
Observed a Buggy with over 20 Rotisserie chickens, a plastic food container with Chicken leg quarters, and Pulled Chicken that were pulled 3/31/24 in the P.M. Internally probed With a TDA probe thermometer and found to be between 47*F and 53*F. Not properly cooled within the 6-hour window. |
Management voluntarily pulled product to be scanned out for credit during inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
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|
0 |
| 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 |
Opened chub of brown sugar ham and opened package of spring salad mix observed in the deli without being date marked. Open chub of pit ham observed to be date marked with an opening date of 03/28/24 and an expected date of 04/04/24 which is 8 days. |
|
Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
9 packs of pico de gallo in the produce dept. retail case observed with a sell by date of 03/31/24. The following items were observed to be held past 7 days in the deli. All dates listed are opening or preparation dates. Sliced turkey and roast beef for sandwich prep dated 03/23. White plastic tub of chicken salad dated 03/24. Chub of buffalo chicken dated 03/25, chub of beef bologna dated 03/23, chub of cajun turkey dated 03/25, chub of smoked turkey dated 03/24, chub of cajun roast beef dated 03/20, and a chub of honey turkey dated 03/24. |
|
Priority (P) |
0 |
| 34 Food Properly labeled |
in |
|
|
|
0 |
| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
out |
Observed Store packaged imitation Crab sticks in the Meat dept that did not have an ingredient label at time of inspection. |
|
Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
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 |
1. Observed boxes of food stored on the floor of the Bakery walk in freezer.
2. Observed dripping condensate from overhead refrigeration unit in Meat prep room and Dairy walk-in cooler at time of inspection. |
|
Core (C) |
1 |
| 38,39 wiping cloth & washing produce |
in |
|
|
|
0 |
| 38,39 38 Wiping cloths properly used and stored |
in |
|
|
|
0 |
| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
out |
Observed Multiple in use wiping cloths in the Deli and bakery depts that were not being held in sanitizer at time of inspection. |
|
Core (C) |
1 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
|
|
0 |
| 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 popcorn scoop for the popcorn popper stored on a box on the counter next to the popcorn popper unprotected at time of inspection. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Observed the cutting boards at the sandwich prep counter in the Deli and the prep table in the Produce dept to be heavily scored and discolored at time of inspection. |
|
Priority (P) |
0 |
| 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 |
out |
Observed broken handle on the oven door in the Deli with duct tape holding it together at time of inspection.
|
|
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
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 the inside cabinets under the prep table and under the hot bar in the Deli to have a build-up of food residue and debris with a sticky residue on the cabinet doors under the hot bar at time of inspection. |
|
Core (C) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
1.Observed diamond plating on Dairy walk in cooler door to be in need of repair.
2.Observed the Meat dept walk in freezer door to have a hole in the bottom and in need of repair at time of inspection. |
|
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
out |
Observed loose trash and debris around the outside trash compactor at time of inspection. |
|
Core (C) |
0 |