| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed soil build-up/dirty pans and colanders stored as cleaned and sanitized in the deli.
Observed soil and heavy stains in the food prep sink in the deli.
Observed heavily stained cutting board in the cheese department.
Observed soiled vegetable slicer stored as cleaned and sanitized in the cheese department.
Observed food debris build-up on the band saw blade guard in The Meat Department. |
|
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
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 |
Observed Temperatures of Salad Dressings, Kimchee, Packaged Kraut, Tofu, Slaw, Sweet Butter and Salad Mixes For A Total of 575 Items ranging from 50 to 55 Degrees. |
Notified PIC and Items Were discarded at the time of inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
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 salad bar items stored with no date marking. Salad bar items were prepared the previous day. |
Notified PIC of date marking issue. |
Priority (P) |
1 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
|
|
0 |
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Observed Two Bottles of EcoLab Multi-Surface Cleaner Stored Above The wrapper in The Meat Department At The Time of Inspection. |
Notified PIC. |
Priority Foundation (PF) |
0 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
|
|
0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Observed "Wet Stacking" of Pans Stored as Clean in The Deli. |
Notified PIC and Item Was Corrected at The Time of Inspection. |
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Observed Expired Sanitizer Test Strips in The Deli at Time of Inspection. |
PIC Discarded Expired Test Strips and Replaced With Current Test Strips. |
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 Heavy Soil Build-Up in The Hand Wash Sink in The Deli.
Observed heavy Build-Up of Food Soils in The Deli Meat Case and Door Tracks.
Observed Debris Build-Up on The Single Service Tray Shelves in The Meat Department |
Notified PIC at Time of Inspection. |
Core (C) |
1 |
| 51,52 Facilities |
in |
|
|
|
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 Heavy Soil Build-Up on The Floors and Ceiling Area's in The Deli.
Observed Heavy Dust Build-Up on The Overhead Fan Guards in The Meat Department. |
|
Core (C) |
2 |
| 53 Ventilation, lighting, and designated areas used |
in |
|
|
|
0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Observed Personal Items Stored Among Food Items in The Deli Dry Storage Area and Deli Walk in Cooler.
Observed Meat Aprons Stored on The Cutting Boards in The Meat Department. |
Notified PIC |
Core (C) |
0 |