| 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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Priority (P) |
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| 06,07 7 No bare hand contact with ready to eat food |
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| 06,07 0080-04-09-.03(3)(a)1 No bare hand contact with ready to eat food |
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Observed employee grabbing bread slices for a customer sandwich with bare hands. |
Bread was discarded and gloves were used to prepare sandwich. |
Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed deli hand washing sink blocked by trash can, not accessible for washing hands. |
Trash can removed from hand washing sink area to allow access during inspection. |
Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Observed no towels at deli hand washing sink. |
Towels supplied at hand washing sink during inspection. |
Priority Foundation (PF) |
2 |
| 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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Dishes and utensils are not being properly cleaned,( washed, rinsed and sanitized) before use and after cleaning, sanitizer dispenser is not working properly, not dispensing sanitizer as needed. Sanitizer was on hand, however, not hooked up because of dispenser. |
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Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Observed foods not being maintained at 135F or above for food safety control. Foods probed with a calibrated state thermometer were General Tsaos Chicken 114F-118F, hamburger patties 124F-128F. Temperatures were observed by deli employee. |
Food was voluntarily discarded during inspection. |
Priority (P) |
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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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Observed food not being maintained at a temperature of 41F or below for food safety control. Foods were probed with a calibrated state thermometer; General Tsao's sauce 72F. Sauce was on a shelf in deli, label says "keep refrigerated after opening", container of onions sitting on deli counter 72F, retail bagged salad 46F-50F (temperatures of salad viewed and discussed with Chris) |
Food voluntarily removed and discarded. |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 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, ... |
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Observed date marking system being used, however date marking system is not consistent throughout deli products requiring dates. |
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Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Observed toxic materials (dish soap & rubbing alcohol) stored on deli shelf with food products. |
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Priority Foundation (PF) |
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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)1 Stored frozen foods shall be maintained frozen |
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Observed retail island freezer food products (French fries, potato wedges, and tots) not being maintained in a frozen state. |
Products moved to walk in freezer during inspection. |
Core (C) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Observed frozen deli meat being thawed in middle of 3 compartment sink, in tub of water. |
Product was put under running water for thawing. Product was still in frozen state at time of correction during inspection. |
Core (C) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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Observed deli meat case to be in accurate. Thermometer was reading 48F and food product in case was 41F, produce walk in cooler thermometer was reading 50f, fruit was 36F. |
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Priority Foundation (PF) |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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Observed no food thermometers in deli small reach in coolers and no thermometer in deli retail salad cooler. |
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Priority Foundation (PF) |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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Observed no food thermometer for checking both hot and cold food temperatures. |
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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 food products (seasoning and salt/sugar) stored on deli floor, observed various cases of food products stored on floor of walk in freezer. All food products must be 6 inches off the floor. Soda syrup bag in the box sitting on floor by front retail fountain machine. |
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Core (C) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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Observed deli employee preparing food with no hair net or head covering. |
Hair net acquired and used during inspection. |
Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Observed single service items stored on floor; deli cups and lids stored on floor in hallway across from dairy walk in cooler, various deli trays stored on floor in back storage room corner area. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Observed test kit on hand for deli sanitizer was expired, with a date of 11/15/2020 |
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Priority Foundation (PF) |
2 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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Observed deli hot case door in poor repair, door handle was duck taped together. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Observed deli walls, floors and equipment soiled, dairy walk-in cooler has spillage on floor, walk in cooler walls and ceiling soiled with black substance. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
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various areas of store to include storage area, walk in freezer and deli, have buildup of unused items and need organized. |
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Core (C) |
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