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Section 306 - Equipment food-contact surfaces, nonfood-contact surfaces, and utensils (PF) |
Priority Foundation |
1. Observed soiled dish stored with clean dishes in deli.
2. Observed soiled reach in located in deli. |
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Section 308 - Cooking and baking equipment |
Core |
Observed soiled fryer stored on top of prep table in deli. |
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Section 456 - Common name working containers (PF) |
Priority Foundation |
Observed two unlabeled spray bottles in meat cutting room. |
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Section 457 - Separation of poisonous or toxic materials (P) |
Priority |
All purpose cleaner stored on top of microwave in deli area. |
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Section 458 - Restriction of poisonous or toxic materials (PF) |
Priority Foundation |
Observed two bottles of residential pesticide in back of house. |
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Section 450 - Controlling pests |
Core |
1. Observed small flies and house flies throughout back of house, primarily in deli area.
2. Observed one small live roach on floor in deli area. |
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Section 451 - Removing dead or trapped birds, insects, rodents, and other pests |
Core |
1. Observed dead roach next to trap in produce room.
2. Observed dead roach on sales floor.
3. Observed trapped mouse on sales floor.
4. Observed dead small flies on shelves in meat department.
5. Observed dead spider on meat display. |
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Section 189 - Food storage |
Core |
Observed a bag of apples stored on floor in produce walk-in. |
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Section 328 - Storage of equipment, utensils, linens, and single-service and single-use articles |
Core |
Observed a box of single use items stored on floor in deli. |
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Section 304 - Single-service, single-use, and shell articles; use limitation/BULK MILK |
Core |
Observed styrofoam being used to store knives in meat cutting room. |
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Section 306 - Equipment food-contact surfaces, nonfood-contact surfaces, and utensils |
Core |
1. Observed soiled paper lining under meat stored on meat display grab-n-go.
2. Observed soiled paper towels stored under utensils in cabinets located at deli
3. Soiled cart in deli
4. Soiled toolbox in meat cutting room
5. Soiled pipe underneath 3-bay in deli |
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Section 341 - Water system Capacity (PF) |
Priority Foundation |
1. 3-bay at deli measured 98*F.
2. 3-bay in meat cutting room measured at 103*F.
The deli and meat cutting room use was temporarily suspended until water reached 111*F in deli and 116*F in meat cutting room. |
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Section 363 - Plumbing system maintained in good repair |
Core |
1. Observed large leak under 3-bay in meat cutting room.
2. Observed leaking condensation pipe in butcher department walk-in. |
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Section 400 - Covering receptacles |
Core |
Observed open dumpster lid. |
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Section 402 - Maintaining refuse areas and enclosures |
Core |
Observed excess litter around dumpster. |
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Section 443 - Physical structures; restrictions and frequency of cleaning |
Core |
1. Observed soiled walls in deli.
2. Area under 3-bay sink is soiled.
3. Observed excess water on floor in meat cutting room.
4. Ice build up on floor in freezer outside meat cutting room.
5. Observed soiled floors throughout back of house. |