| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
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Observed multiple raw animal proteins stored improperly by species and/or cooking temperatures. Observed raw Chicken Family Meals (Safe Handling 165F) to be stored over raw Steak Family meals (safe handling 145F). Observed raw ground beef (155F) stored over raw bacon and raw lamb packages (145F). |
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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)(a) Food contact surfaces shall be visually clean. |
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*Observed the following food contact surfaces to be visually unclean: *Interior of the meat band saw stored clean and located in the meat room, contained dried, encrusted yellow organic matter around the interior of the upper chamber and the lower chamber contained small pieces of raw meat in the clips and all around the interior box of the lower chamber. *Observed the deli cheese grater, confirmed stored clean, to have cheese residual on the blade. *Observed the ice machine to have heavy black organic build up on the ice chute and on the bottom shelf where the machine dumps ice into the rolling buckets. *Bakery cooking sheets contain heavy black carbon build-up. |
PIC instructed the employee to break the band saw down and clean immediately before using this date. |
Priority Foundation (PF) |
1 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed the bakery SaniSave Quat sanitizer spray bottle, held within the bakery prep area to measure below 150 ppm (0ppm) when tested with the store's Quat sanitizer test strips. Per Manufacturer's instructions, quat ammonium sanitizer should measure between 150-400 ppm. |
The PIC emptied the sanitizer bottle. |
Priority (P) |
1 |
| 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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Observed the following food products not maintained at 41F or less when using inspector's probe thermometer: Deli retail cooler bunker- Cooked family meals stored 4 tiers high. Packages of General Tsau's chicken 46F, Chicken alfredo 45F, meal loaf 45F. All packages on the 3rd and 4th tier were pulled and placed in the deli blast chiller. All meals on the 1st and 2nd tier were held at 41F or lower. *Observed the milk carafe, held at the coffee station, to measure 46F when using inspector's probe thermometer. The carafe did not have a timer. |
The meals were made earlier today and the deli employees removed all packages on the 3rd and 4th tier and placed them in the blast chiller. * The PIC voluntarily discarded the milk. |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 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, ... |
out |
Observed no date marking for the pizza prep food products stored in the walk-in cooler. Open packages of sausage, cut vegetables green and red peppers, and cut olives. |
The PIC voluntarily pulled all product out of the walk-in cooler to be discarded. |
Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed the following open packages of meat products stored inside the deli meat display cooler for more than 7 days: Ham chub sell by 2/25, turkey chub sell by 2/24. Observed in the walk-in cooler orange chicken with a sell by date 2/25. |
The PIC and employees removed all expired products and discarded them. |
Priority (P) |
1 |
| 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 containers of bakery icing and glaze stored on the floor in the back room. *Observed freshly baked goods cooling on rolling racks in the bakery without any type of overhead protection. |
The bakery employee put a baking rack on the top of the rolling racks and removed all containers of icing/glaze off the floor. |
Core (C) |
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| 46 Non-food contact surfaces clean |
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| 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. |
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Observed heavy ice build-up on the condenser and ceiling in the seafood walk-in freezer and the general grocery walk-in freezer. |
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Core (C) |
1 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Observed the floors in the back stock room to have excessive trash under shelving units and black build-up near bakery walk-in freezer. *Observed the floors behind the bakery oven to have excessive build up of dust/debris. |
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Core (C) |
0 |