| 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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Observed an employee's personal drink on the front prep table in the deli with food items. |
Employee voluntarily removed and relocated drink during inspection. |
Priority (P) |
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| 13 Food separated and protected |
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| 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 |
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Observed raw ground beef and raw shell eggs stored over ready to eat food in the deli sandwich prep cooler in the deli kitchen. Observed Raw chicken tenders stored with RTE fried chicken in the standing storage cooler in the deli kitchen area. |
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Priority (P) |
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| 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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Two deli slicers at the bulk deli meat case were observed to have a build-up of food residue from previous days use on the backside bottom of the blades. The bread slicer and mixer in the deli kitchen area were observed to have a build-up of food residue and debris on the blades and underside of the bread slicer and on the inside top of the mixing arm area of the mixer, and around the top of the bowl area. The band saw in the Meat dept was observed to have a build-up of food residue and debris from previous days use on and around the blade clips and on the backside around the motor housing. The slicer in the seafood dept was observe to have a build-up of food residue from previous days use on the bottom of the blade and between the blade and blade guard. |
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Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Tempura shrimp in the sushi area internally checked with a TDA probe thermometer was observed to be 76*F out of the safe temperature range of 41*F or below. |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Two packages of frozen imitation crab sticks were observed to be thawing in standing water in the prep sink in the deli and not in cold running water. |
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Core (C) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 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... |
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Observed heavy condensate build-up and dripping on meat and seafood in the full-service custom meat case in the meat dept. |
Management voluntarily pulled and held product for credit. Management called maintenance during inspection, and they were on their way to the store to fix the issue. |
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(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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Auto Warewashing machine in the deli was observed to have a heavy build-up of food residue, debris, and lime scale. |
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Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 49 Sewage and waste water disposal |
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| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
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Heavy condensate dripping was observed in the Produce dept, Meat dept, and Seafood dept walk in coolers. |
Management put in work order during inspection. |
Priority (P) |
0 |