| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Back area for slicing ready to eat deli meats- Slicer organic matter on areas of slicer has been used today. Slicer at ambient temperature. Must follow 4 hours clean and sanitize frequency. Cleaned slicer at time of discussion. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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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 |
Retail produce cooler with TC -40- prepackaged slaw, ranch, blue cheese, sweet poppy seed, sweet Italian dressing that state keep refrigerated probed with state certified thermometer with temperatures 52 degrees. At time of observing Person In charge had product pulled and dicarded. |
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Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
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0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Back deli meat cutting area - from raw meat dept- Chelsa sliced bologna in retail cooler sell by date 2/14/24 today 1/31/24 going over 7 days. Pulled and retagged the product following 7 cay date marking from yesterday date when they said it was cut. |
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Priority (P) |
1 |
| 35,36 Pests & contamination |
in |
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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 |
Kitchen/deli- Loose baking potatoes stored on top of packages of raw chicken in kitchen walk in cooler basket. |
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Priority (P) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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0 |
| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
out |
Door damage and floor damage on grocery walk in freezer. |
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Core (C) |
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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0 |
| 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. |
out |
Ware wash sinks in kitchen/deli and in raw meat department have white organic buildup on inside of sinks, back splash of sinks and drainboard areas. |
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Core (C) |
0 |
| 46 Non-food contact surfaces clean |
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0 |
| 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. |
out |
deli/kitchen- shelves under prep tables dust and organic build up. Ceiling fans throughout facility excessive dust buildup. |
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Core (C) |
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(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
out |
Throughout prep departments ceiling tiles damaged. Wall damaged in kitchen at #10 can storage area, hole in interior wall going into produce prep area. Floor damage in several areas of prep areas. |
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Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Raw meat dept- walk in cooler trash and spillage on floor. |
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Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
out |
Raw meat prep, back deli meat slicer area, produce prep room- lights not shielded/shatter-resistant. |
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Core (C) |
0 |