| 13 Food separated and protected |
in |
|
|
|
0 |
| 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 |
out |
Observed raw bacon stored above "ready to eat" food items in the cold holding retail meat case and retail grocery case. |
|
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
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|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Noted that the slicer blade, band saw blade guides and knife blades in the meat department that were stored as clean had dried food debris buildup. |
|
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Noted that the temperature of commercially bagged brussels sprouts were 56.5 degrees, commercially sliced and packaged mushrooms were 49.3 degrees, and commercially chopped and bagged lettuce was 48.0 degrees as checked with a TDA calibrated probe thermometer in the cold holding retail case in the produce department. |
Store manager removed and discarded 16 bags of Brussels Sprouts, 9 packs of sliced mushrooms and 2 bags of chopped lettuce at the time of inspection. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
|
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0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
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0 |
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Observed a container of "Cleaner Degreaser" used for sanitation stored on the sanitizer end of the three compartment sink with cleaned and sanitized equipment and tubs. |
|
Priority Foundation (PF) |
0 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
Noted that the 2 walk-in coolers in the meat department were not equipped with working thermometers at the time of inspection. |
|
Priority Foundation (PF) |
0 |
| 34 Food Properly labeled |
in |
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0 |
| 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... |
out |
Observed "In House" bulk repackaged bacon in the meat department retail cold holding case with no ingredients labeling. |
|
Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
|
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|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 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... |
out |
Observed several cases of food products stored on the floor in the walk-in freezer. |
|
Core (C) |
0 |
| 42,43 Single service & gloves |
in |
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0 |
| 42,43 42 Single-service articles stored and used |
in |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Observed single service trays stored on the floor in the meat department at the time of inspection. |
Department manager relocated the items for proper storage practice. |
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
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|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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0 |
| 44,45 0080-04-09-.04(2)(b) All multiuse equipment must be cleanable including food contact, CIP, lacking "V" threads, oil filtering, can openers, nonfood contact, shelving, and ventilation hoods |
out |
Noted that the rolling meat prep racks had heavy soil build up on the framework. Noted that the red rolling carts in the meat department had large cracks which harbored dried meat debris at the time of inspection. |
|
Priority Foundation (PF) |
0 |
| 51,52 Facilities |
in |
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|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Noted that the walk-in cooler floors in the meat department were heavily soiled with debris and dried food items. |
|
Core (C) |
0 |