| 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 |
Underside of the band saw in the meat dept was observed to have a build-up of dried food residues and rust on the upper fly wheel and lower fly wheel housing. The bread slicer blades in the bakery department were observed to have dried food residue and build up. |
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Priority (P) |
1 |
| 21,22 Date & Time for food safety |
in |
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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 |
Deli meat chubs in the deli bulk meat case were observed to be dated beyond the 7-day date marking requirements. The items are as follows: Roast chicken with a production date of 4/26/24 and discard date of 5/4/24, Hot honey chicken with a production date of 4/27/24 and a discard date of 5/4/24, Roast beef with a production date of 4/27/24 and discard date of 5/5/24, Honey ham with a production date of 4/29/24 and discard date of 5/7/24, and Pickle Loaf with a production date of 4/29/24 and discard date of 5/7/24. |
Management corrected dates during inspection. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 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... |
out |
Raw chicken cases were observed to be stored under leaking condensate drip from condenser fans in the deli walk in cooler. A plastic cake container lid was stored on top of the chicken to catch the condensate drip. |
Management voluntarily relocated the chicken to an area from the condensate drip during inspection. |
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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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 |
The 3 bay sink in the produce dept was observed to have a build-up of old food residue and debris. |
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Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
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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 |
The prep table and cabinets of the prep table in produce prep room were observed to have a build-up of food residue and debris. |
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Core (C) |
1 |
| 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)(a) Maintained in good repair |
out |
Numerous ceiling tiles throughout the establishment were observed to be water stained from previous leaks. The 3 bay sink in the meat dept was observed to be leaking. |
Manager put in work orders during inspection. |
Core (C) |
0 |