| 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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Observed the following food contact surface to be unclean: retail soda machine ice chute observed with black and pink organic matter. |
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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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Observed the sanitizer bucket located in the kitchen to measure 0ppm when using inspector's chlorine test strips. The store did not have any Chlorine test strips to measure the sanitizer. Chlorine bleach should measure between 50-200ppm. |
The PIC made a fresh bucket of sanitizer which measured 200 ppm. |
Priority (P) |
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| 19,20 safe temperature holding |
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| 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 |
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Observed a variety of food items in the kitchen warming drawer to be out of the temperature safe zone for hot holding with no current written times available. Internal temperatures were checked with inspector's probe thermometer and registered 120-124F for chicken tenders and 118-119F for sausage patties, egg 108F, and ham 110F. |
The PIC voluntarily discarded the products. |
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)8 Date Marking; Discard food after 7 days at 41F |
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*Observed the following open packages of cut/sliced meat products stored inside the prep cooler for more than 7 days: Ham prep 2/1, bologna prep 1/19, turkey prep 2/1, roast beef prep 2/2, salami prep 12/16. * Observed the dairy liquid half and half, located in the retail cream cooler, to have open dates exceeding 7 days 1/27 and 2/4. Opened food items and items prepared in house are required to have a shelf life of no more than seven days(day of production plus 6 days) with the exception of unaltered manufactured deli salads(expiration date on container) cured meats such as hard salami and pepperoni(21 days) and cheeses(21 days). |
The PIC had an employee removed and discard the expired real dairy creamers and meats. |
Priority (P) |
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| 21,22 22 Time as a Public Health control |
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| 21,22 0080-04-09-.03(5)(a)9(ii) Time as a Public Health control- 4 hours |
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Store is using time as a public health control for most products in the hot cases. Observed a pizza in the retail hot box with a discard time of 4:23. Current time 9:19. |
PIC had employee voluntarily discard the pizza. |
Priority (P) |
0 |
| 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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Observed numerous product packages located in the retail grab n go cooler. The store makes and packages the food products (sandwiches, pies, cole slaw, potato salad) and the items are without proper labels (no ingredients listed). |
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Priority Foundation (PF) |
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| 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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Observed employee working with exposed food and not wearing any type of hair restraint. |
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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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Observed coffee filters stored directly on top of the powdered cream machine located in the retail beverage area. |
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Core (C) |
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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(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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The firm currently uses a Quat and Chlorine sanitizer. Test kits for the chlorine sanitizer solution in the bucket was not available during today's inspection |
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Priority Foundation (PF) |
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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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*Observed build-up of grease on the floor behind the fryer and grill and also grease build up on the hood filters. *Observed the upright kitchen freezer to have excessive ice build-up. *Observed soiled cardboard lining the shelving units of the kitchen 2 door reach-in cooler and walk-in coolers. Cardboard cannot be cleaned. |
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Core (C) |
1 |