| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
First deli meat slicer in the food preparation area was observed to have excessive amount of build and dried food residues on the blade. |
|
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 |
Employee in the bakery area was observed to wash and rinse dishes. Employee was observed to then place dishes in sanitizer in sanitizer basin and then immediately remove dishes that were sent on drain rack. Employee did not submerge dishes for sanitizing for a minimum contact time of 30 seconds. |
|
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
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 |
Salami in the deli meat display case was observed to not have a preparation/open date or a expiration/discard date. |
Person in charge voluntary discarded the foods reference in the violation in the trash during the inspection. |
Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Roasted turkey in the deli meat case was observed to have an expiration/discard date of 16 December 2023 at 12:48 pm, turkey was observed to have an expiration/discard date of 17 December 2023 12:17 pm and ham deli meat case was observed to have an expiration/discard date of 16 December 2023 at 09:05 am. |
Person in charge voluntary discarded the foods reference in the violation in the trash during the inspection. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
|
|
0 |
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
A bottle of glass cleaner was observed to be stored on shelf in the bakery department with ready to eat foods. A bottle of glass cleaner was observed to be stored on a rolling cart about raw onions in the produce department. A bottle of glass cleaner was observed to be stored in the open-air case with raw raspberries in the retail produce section. |
Person in charge voluntary removed all chemical bottle from the area in which they were observed and place in designated area during the inspection. |
Priority Foundation (PF) |
0 |
| 37 Personal Cleanliness |
in |
|
|
|
0 |
| 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. |
out |
Employee was observed to have long hair under a hat that was not properly restrained while open food were present. Employee was observed to have facial hair without a beard restraint while open foods were present. |
Person in charge had employee place a hair net on to restraint their hair and place a beard net on during the inspection. |
Core (C) |
0 |
| 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)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Several dishes were observed to be wet stacked in the food service area on the metal rack near the three compartment sink. |
|
Core (C) |
1 |
| 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 |
Inedible barrels in the meat department walk in cold holding unit were observed to have excessive amount of dried food residues and build up. |
|
Core (C) |
1 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Vent hood in the food service area at the deep fryers were observed to have pooling condensation. |
|
Core (C) |
0 |