| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed deli slicer not properly cleaned and sanitized after previous use. Deli slicer was soiled with dried food product. Slicer had not been used prior to inspection. Last use occurred on 01/22/24, today's inspection date is 01/23/24. **Inside of deli microwave was heavily soiled on inside top, bottom, sides and inside door panel. ** |
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Priority Foundation (PF) |
2 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Per discussion with deli employees, deli slicer is wiped down between uses and taken apart for cleaning at the end of the day. It was discussed that because slicer is located in ambient temperature, slicer must be taken apart, washed, rinsed and sanitized every 4 hours from first use. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 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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Observed deli food products not being maintained at 41F or below for cold holding food safety control. Deli foods probed with a calibrated state thermometer; pizza sausage crumbles 48F, pizza beef crumbles 48F, sour cream 47F, ham chunks 45F, mayonnaise 55F, and shredded cheese 49F. |
Deli food products were voluntarily discarded during inspection. |
Priority (P) |
4 |
| 21,22 Date & Time for food safety |
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0 |
| 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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Observed date marking system in place for deli food products, however date marking of 8 to 10 days were used on deli meat chubs in deli meat and cheese case. |
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Priority (P) |
4 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed various deli meat chubs, both whole chub and partial chubs with expired date marking. 10 whole deli meat chubs were held beyond the use by date. Dates ranged from 10/28/23 to 01/17/24. *** 12 partial deli meat chubs were held beyond the date mark discard date. Dates ranged from 01/01/24 to 01/22/24. |
Deli meat chubs were voluntarily discarded during inspection. |
Priority (P) |
2 |
| 30,31 Food temp controls |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.03(5)(a)1 Stored frozen foods shall be maintained frozen |
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Observed frozen foods in retail frozen food coffin freezer, located in front of retail raw meat cooler, not being maintained in a frozen state. Food temperature was 40F. |
Food product was 40F. All food product was removed from retail coffin freezer and stored in walk in freezer during inspection. |
Core (C) |
0 |
| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
Observed frozen food retail coffin freezer not maintaining food products in a frozen state. Product had thawed to 40F. *** Observed small deli refrigerator, located near deli meat & cheese case, not maintaining a cold holding temperature of 41F or below for food safety control. Food products in deli refrigerator, probed with a calibrated state thermometer were 47F-55F (sour cream 47F, ham chunks 45F, mayonnaise 55F, shredded cheese 49F. |
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Priority Foundation (PF) |
2 |
| 33 Thermometers provided and accurate |
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0 |
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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Observed thermometer in small deli refrigerator, located near deli meat & cheese case, to be inaccurate. Thermometer read 39F. Food products probed with a calibrated state thermometer were 45F-55F (sour cream 47F, ham chunks 45F, mayonnaise 55F, shredded cheese 49F. |
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Priority Foundation (PF) |
1 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
Observed no thermometer in deli upright refrigerator, located near deli door. Milk, probed with a calibrated state thermometer was 36F. |
Additional food thermometer was found in retail deli salad cooler and put in deli upright refrigerator during inspection. |
Priority Foundation (PF) |
4 |
| 51,52 Facilities |
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0 |
| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
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| 51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. |
out |
Observed improper storage of trash. Observed 2 trash bags stored in a grocery cart in dairy walk in cooler. |
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Core (C) |
2 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed deli floors heavily soiled under deep fryer. |
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Core (C) |
0 |