| 09,10,11,12 Approved Source |
in |
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0 |
| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
in |
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0 |
| 09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented |
out |
Observed unidentified deli product, in deli storage container, with mold on product. |
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Priority (P) |
0 |
| 13 Food separated and protected |
in |
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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 eggs stored over ready to eat items, cherry tomatoes and deli salads, in small deli refrigerator (located near deli meat and cheese case). ***Observed raw meatloaf and steak stored over a cooked chicken pot pie in deli/meat department walk in cooler. |
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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 |
Observed deli slicer not properly cleaned and sanitized after previous use. Deli slicer was soiled with dried food product on slicer blade, and dried food chunks were observed on the meat grip handle. Last slicer use occurred on 02/12/24, today's inspection date is 02/13/24. |
|
Priority Foundation (PF) |
3 |
| 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 |
out |
Observed sanitizer prepared for the sanitizing bay of 3 compartment sink to test at 0ppm. Deli uses chlorine bleach for sanitizing. This should test from 50ppm-200ppm. |
Deli employee added more bleach to sanitizer water during inspection. Sanitizer was retested at 50ppm. |
Priority (P) |
0 |
| 16,17,18 cooking, reheating, cooling |
in |
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|
0 |
| 16,17,18 17 Reheating procedures for hot holding |
in |
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0 |
| 16,17,18 0080-04-09-.03(4)(c)4 Reheating for hot holding shall be completed within 2 hours. |
out |
Per discussion with deli employee, left over breakfast biscuits, from previous day, are brought out from the deli cooler and placed in the deli island warmer for heating up. Biscuits are not being reheated within 2 hours or less to 165F or above. Breakfast biscuits were probed with a calibrated state thermometer at 82F-88F during inspection. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
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|
0 |
| 19,20 19 Hot holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed deli food products on deli island hot case not being maintained at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer were Roast Chicken 118F-123F, Biscuit Sandwiches 82F-88F, Corn Dogs 110F, Pizza 134F. ***Observed food products in deli sandwich hot case not being maintained at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer were Biscuit Sandwiches 118F-120F (stacked 2 high) and Pizza 111F. |
Deli employee voluntarily discarded food product during inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
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|
0 |
| 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 a variety of ready to eat deli items with no date marking, in deli/meat walk in cooler. Deli items with no date marking were mac salad, lettuce, tomato slices, and pizza toppings, mushrooms, onions, green peppers, sausage crumbles and shredded cheese. **Bag of ham slices labeled for pizza, stored in small deli cooler, with no date. |
|
Priority (P) |
5 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed various deli items with date marking past the discard date. Observed expired date marking on 8 deli items with expiration dates ranging from 01/14-02/12. **See breakdown of items in inspection summary. |
Expired deli product was voluntarily discarded during inspection. |
Priority (P) |
3 |
| 30,31 Food temp controls |
in |
|
|
|
0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
|
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|
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 deli island hot case not maintaining a hot holding temperature of 135F or above for deli food products. Deli food products in island hot case were probed with a calibrated state thermometer from 82F-123F. |
|
Priority Foundation (PF) |
3 |
| 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 labels for deli made items, in deli retail case, not containing required label information. Observed the following: chopped coleslaw cupped with no ingredients on label, chicken salad label said "mayo" but did not contain sub ingredients, desserts labeled "Misc deli", sausages with no label. |
|
Priority Foundation (PF) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
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 |
Observed pizza oven conveyor and trays with build up of dried, and burnt food debris. |
|
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(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed vent above pizza oven heavily soiled with grease and build up. ***Observed vent above deep fryer soiled with a heavy buildup of grease. |
|
Core (C) |
1 |