3717-1-02.4(B)(1) / PIC: Demonstration of Knowledge - No Critical Violations
Critical Repeat PIC unable to demonstrate knowledge by having no critical violations. OBSERVED CRITICAL VIOLATIONS AT TIME OF INSPECTION. THE OPERATOR SHALL MAINTAIN CONTROL AND OVERSIGHT OF THE OPERATION TO ENSURE THAT CRITICAL VIOLATIONS DO NOT OCCUR.
3717-1-04.4(N)(3) / Manual and mechanical warewashing equipment, chemical sanitization (quaternary ammonium) - temp., pH, concentration, and hardness
Critical Corrected During Inspection Quaternary ammonium sanitizing solution at incorrect temperature, concentration, and/or water hardness.OBSERVED THE QUATERNARY AMMONIUM SANITIZING SOLUTION BELOW THE MINIMUM REQUIREMENTS (0 PPM) FOR CONCENTRATION AT THE THREE COMPARTMENT SINK (DELI AREA). THE QUATERNARY AMMONIUM SANITIZING SOLUTION SHALL BE HELD BETWEEN 200-400 PPM FOR EFFECTIVE SANITIZING. NOTE: A CONTAINER OF POT DETERGENT WAS CONNECTED TO THE SANITIZER DISPENSER.
3717-1-04.5(A)(1) / Cleanliness of equipment food-contact surfaces and utensils.
Critical Repeat Corrected During Inspection Equipment food-contact surfaces or utensils are unclean.OBSERVED A BUILD UP OF DEBRIS ON THE FOLLOWING FOOD CONTACT SURFACES OF EQUIPMENT:
-BLADE OF THE CAN OPENER (HOT FOODS)
-ON THE POTATO SLICER (HOT FOODS)
TO PREVENT CONTAMINATION, FOOD CONTACT SURFACES SHALL BE CLEAN TO SIGHT AND TOUCH.
3717-1-03.4(F)(1)(a) / Time/temperature controlled for safety food - hot holding.
Critical Repeat Corrected During Inspection TCS foods not being hot held at the proper temperature.OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES IN HOT HOLDING:
-ROTISSERIE CHICKEN:126*F-128*F
-FRIED CHICKEN:128*
-MASHED POTATOES:112*F
-MAC AND CHEESE:131*F
TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 135 DEGREES F OR ABOVE IN HOT HOLDING.
3717-1-03.4(F)(1)(b) / Time/temperature controlled for safety food - cold holding.
Critical Repeat Corrected During Inspection TCS foods not being cold held at the proper temperature. OBSERVED THE FOLLOWING TCS FOODS HELD AT IMPROPER TEMPERATURES IN COLD HOLDING:
-CHICKEN:46*F
-CRAB:45*F
-TURKEY:45*F
-WATERMELON:47*F
-HONEYDEW MELON:46*F
-CANTALOUPE:47*F
-ROASTED RED TOMATOES:46*F
TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE HELD AT 41 DEGREES F OR BELOW IN COLD HOLDING.
3717-1-03.4(H)(1) / Ready-to-eat, time/temperature controlled for safety food - disposition.
Critical Corrected During Inspection Ready-to-eat, TCS food not properly discarded when required.OBSERVED VARIOUS DELI MEATS (TURKEY BREAST, BLAZING BUFFALO, BROWN SUGAR TURKEY, MESQUITE TURKEY, SPRING MEADOW TURKEY, MORTADELLA, EVEROAST CHICKEN, CHERRYWOOD HAM, CHARTER, TURKEY, HONEY TURKEY, BITTERHEADS SMOKED HAM, ROAST BEEF, LEONA BOLOGNA, BBQ CHICKEN, PAN ROASTED TURKEY, BOAR HEADS, HAM, MAPLE HAM, HONEY WHITE TURKEY, SARA LEE TURKEY, PULLED PORK, SUGARDALE VIRGINIA HAM, ECKRICH BOLOGNA) HELD PAST THE DISCARD DATE. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE DISCARDED WITHIN 7 DAYS OF THE PREPARATION/OPENING DATE. TCS FOODS WERE DISCARDED BY THE PIC AT TIME OF INSPECTON.
3717-1-03.4(G) / Ready-to-eat, time/temperature controlled for safety food - date marking.
Critical Corrected During Inspection Refrigerated, ready-to-eat, TCS foods not properly date marked.. OBSERVED ANTIPASTO NOT DATE MARKED IN THE DISPLAY CASE. TO LIMIT THE GROWTH OF PATHOGENS THAT MAY CAUSE A FOODBORNE ILLNESS, TCS FOODS SHALL BE DISCARDED WITHIN 7 DAYS OF THE PREPARATION/OPENING DATE.
3717-1-03.5(C)(2) / Food labels - packaged food
Repeat Corrected During Inspection Label on a food packaged in-house did not contain all required information.OBSERVED SALMON DIP IN THE GRAB AND GO COOLER THAT DID NOT CONTAIN THE INGREDIENTS ON THE LABEL.
3717-1-03.2(D) / Food storage containers - identified with common name of food.
Working food containers not properly labeled. OBSERVED CONDIMENT WORKING CONTAINERS STORED IN THE PREP COOLER WITHOUT LABELS.
3717-1-04.8(F) / Storage - prohibitions - utensils, equipment and linens.
Corrected During Inspection [51] Cleaned and sanitized equipment, utensils, laundered linens stored in prohibited area. OBSERVED THE STAINLESS STEEL SPIRAL DOUGH MIXER STORED DIRECTLY ON THE FLOOR IN THE BAKERY AREA.
3717-1-04.8(E)(3) / Single-service articles and single-use articles - storage.
Corrected During Inspection Single-service and single-use articles not protected from contamination. OBSERVED SINGLE USE CONTAINER LIDS STORED ON A DIRTY RACKS IN THE DELI AREA.
3717-1-04.5(A)(2) / Cleanliness of food-contact surfaces of cooking equipment and pans.
Cooking equipment or pan surfaces unclean. OBSERVED A CARBON BUILD UP ON THE BAKING PANS.
3717-1-04.5(A)(3) / Cleanliness of nonfood-contact surfaces of equipment.
Repeat Non-food contact surfaces of equipment are unclean. Non-food contact surfaces of equipment are unclean. OBSERVED A BUILD UP OF DEBRIS ON THE FOLLOWING NON FOOD CONTACT SURFACES OF EQUIPMENT:
-INTERIOR/EXTERIOR OF THE ROTISSERIE OVEN (HOT FOODS)
-EXTERIOR OF THE FRYER (HOT FOODS)
-INTERIOR/EXTERIOR OF COOLERS THROUGHOUT OF THE FACILITY
-KNIFE HOLDER (HOT FOODS)
-STORAGE CRATES (BAKERY)
-STORAGE SHELVES THROUGHOUT THE FACILITY
-SPEED RACKS THROUGHOUT THE FACILITY
- MEAT WRAPPERS THROUGHOUT THE FACILITY
3717-1-06.4(A) / Repairing.
Physical facilities not maintained in good repair. OBSERVED A BROKEN HINGE ON THE PRODUCE WALK IN COOLER DOOR.
Facility Type: Commercial RFE ≥ 25000 sq. ft.
[?] Inspection Type: Standard/Complaint/Process Review
Inspection Date: 26-October-2022
| Comments |
|---|
| SPOKE TO THE OPERATOR REGARDING A COMPLAINT. DISCUSSED BASIC SAFE FOOD HANDLING PRACTICES (HANDWASHING PROCEDURES, CROSS CONTAMINATION, EMPLOYEE HEALTH, COOKING TEMPERATURES, SANITIZING PROCEDURES, ETC) WITH THE OPERATOR. SPOKE TO THE OPERATOR ABOUT TCS FOOD ITEMS (HAM, GROUND BEEF) STORED ABOVE THE RIM LEVEL IN THE DISPLAY CASES THROUGHOUT THE STORE. |
| Food Process Reviewed: Salmon |