| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Observed several food service employees prepping food; leave the prep area touching doors, perform other job functions, and then return to prepping food only changing gloves and not washing hands. |
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Priority (P) |
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| 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 raw chicken stored with raw pork in the Deli Walk in cooler. |
Management relocated Chicken to separate from pork during inspection. |
Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Bread slicer blades at the food service area was observed to have a build-up of dried food residue. Two Deli slicers and meat dept slicer were observed to have a build-up of food residue and debris on the push plates and around the blade guards. Pineapple corer stored clean on rack in produce was observed to have a build-up of food residue and debris from previous days use. Meat grinder in Meat dept was observed to have a build-up of food residue and debris from previous days use. Equipment was not properly cleaned and sanitized. |
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Priority (P) |
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| 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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Meatloaf, Pinto beans, and Crab salad internally checked with a TDA probe thermometer were observed to be between 44*F and 49*F. Out of the safe temperature range of 41*F and below. |
Management discarded product during the inspection. |
Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
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Foods in the cooling process consisting of chicken tenders and cooked beans were observed to be cooled using improper methods. Foods in the cooling process at the standing cold holding unit of the food service area were observed to tightly wrapped with plastic wrap trapping the heat inside. |
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Priority Foundation (PF) |
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| 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 Pies on baking pans in the bakery walk in freezer stored uncovered and unprotected on the storage rack to the left. Observed condensate dripping on the fresh seafood in the full-service case in the Seafood dept. |
Managment covered pies in the freezer and pulled the affected seafood during inspection. |
Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 49 Sewage and waste water disposal |
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| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
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Observed heavy condensate dripping and causing standing water in the Produce Walk in cooler, Meat prep room, and from pipes next to freezer in the backroom. |
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Priority (P) |
0 |