| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to amount of priority and priority foundation violations food safety not being monitored/trained as needed. |
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Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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produce processing area-hand sink blocked by stacked up empty banana boxes |
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Priority Foundation (PF) |
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| 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. |
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deli/kitchen- storage area for icing tips organic matter in areas. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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deli/kitchen- deli meat slicer food particles on blade and other areas, Have a chart on wall they log for cleaning has not been filled out today here after 1 PM and open at 7 PM no way of knowing when slicer was cleaned if over 4 hours. |
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Priority (P) |
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| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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Pans used for baking that they stated use pan liner stored inverted meaning has been cleaned still have brown organic matter on pans and greasy film on pans. |
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Priority Foundation (PF) |
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| 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 |
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produce dept.- no sanitizer at ware wash sinks.
deli/kitchen dept.- no sanitizer working at ware wash sinks dispenser. |
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Priority (P) |
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| 21,22 Date & Time for food safety |
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| 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, ... |
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Produce dept.- Going over 7 days on store made fruit cups.
Deli/kitchen dept.- Going over 7 days on store made beef cheese balls, cucumber onion salad, lunch box packs, several cut deli meats no date marking, beef cheese ball in walk in cooler no date marking. |
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Priority (P) |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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several cut deli meats with 7 day date marking with dates before today date and have not been pulled/discarded. |
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Priority (P) |
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| 34 Food Properly labeled |
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| 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... |
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Ice bagged on site in retail ice freezer no facility name or address on bags. Store baked and packaged Hogie rolls in retail no ingredient labeling. |
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Priority Foundation (PF) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 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 |
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deli/kitchen- no sanitizer in wiping cloth bucket at deli slicer area. |
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Core (C) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Produce dept- ice scoop not covered or protected on top of ice machine. |
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Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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produce dept- foam trays sleeves stored directly on floor. |
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Core (C) |
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| 46 Non-food contact surfaces clean |
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| 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. |
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deli/kitchen- steam table water wells excessive black buildup with water also black. Inside small condiment cooler spillage on shelves, shelves in walk in cooler spillage. Deli and cheese case door grids excessive organic buildup. Hand sink at deli slicer area faucet spout organic buildup. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
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meat processing room- wall/floor not sealed behind sink areas- wall tile fallen off wall and wall board bulging out. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Produce and deli/kitchen- floors need cleaning in walk in coolers. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. |
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Produce dept.- mop, broom, dustpan stored on floor. |
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Core (C) |
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