| 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 |
The deli slicer was observed to have dried food residue on it. The PIC stated that the deli slicer has not been used today. Slicer should be cleaned and sanitized every 4 hours after being put in to service and should not be left dirty overnight. The cheese slicer machine has dried food residue on it. The PIC stated that it has not been used today. Dried food residue was observed inside the poultry grinder in the meat department prep room. |
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Priority Foundation (PF) |
2 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
Excessive food residue was observed on the inside and outside of the microwave in the bakery department. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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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 |
The cooler in the deli department used for in store made paninis was scanned with an infrared thermometer at 55 degrees. A panini in this case was probed with a state issued calibrated thermometer at 53 degrees. The PIC voluntarily discarded all product from this cool. |
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Priority (P) |
0 |
| 32 Approved thawing methods |
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0 |
| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
2 bags of frozen shrimp were observed thawing in the 3 compartment sink in the seafood prep room not under running water. |
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Core (C) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
2 transfer carts with unpackaged bakery items cooling on them were observed uncovered and not protected from contamination. |
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Priority (P) |
0 |
| 40,41 Utensils |
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0 |
| 40,41 40 In use utensils properly stored |
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0 |
| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
A set of tongs was observed stored on the door of the warmer table in the deli department uncovered and not protected from contamination. |
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Core (C) |
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Two cleaned and sanitized knives were observed stored in between the magnetic knife rack and the wall it is attached two in the deli department. About 7 tongs were observed on the raiser bar of a fryer that has oil in it. The fryer is not currently in use due to having a repair ticket opened for it. |
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Core (C) |
0 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
out |
There is excessive clutter in the deli department. The department should be cleaned and organized. |
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Core (C) |
0 |