| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Employees personal drink (Dunkin Iced Coffee) was observed to be stored on a food preparation table in the food service operations of the Bakery area. |
Management voluntarily removed and relocated the drink to a designated area during the inspection. |
Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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The hand washing sink in the Deli near the ovens and the Men's restroom in the front of the establishment were observed to not have paper towels or drying devices. |
Management supplied paper towels during the inspection. |
Priority Foundation (PF) |
1 |
| 14 Food contact surfaces; clean and sanitized |
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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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The band saw in meat department was observed to have excessive amount of dried food residues and build up from previous days use on the blade guards, the inside housing of the blade, and the wheel. |
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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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Bologna chub in the Deli meat case was observed to have a production date of 4-22-24 and a discard date of 4-30-24 which is over the 6 days beyond creation. TDA regulations are 6 days beyond the day of creation. |
Management voluntarily discarded product during inspection. |
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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Observed salami chub in the Deli meat case with a production date of 4/12/24 and a discard date of 4/26/24. |
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Priority (P) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 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. |
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The wash, rinse, and sanitize basins of the produce and seafood department three compartment sinks were observed to have excessive amount of dried food residues and build on the sink basins. |
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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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The hot holding unit in the food service area was observed to have excessive amount of dried food residues and build up. Cabinets and shelves under the food preparation tables in the food service area of the bakery were observed to have build-up of dried food residue. |
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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(5)(n) Premises maintained free of unnecessary items and litter |
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Observed the outside area around the trash compactor to have a build-up of trash and debris especially between the compactor and the wall of the store in the back of the premises. |
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Core (C) |
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