| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
out |
Observed employee eating food inside deli that was stored on food prep table at time of inspection. |
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Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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No hand soap for the hand sink in the deli was available at time of inspection. No hand soap was available in the produce room for the hand sink. |
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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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No paper towels were available in the deli area and no paper towels were available in the produce room for drying hands when washed. |
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Priority Foundation (PF) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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Observed raw chicken and raw fish stored in the produce cooler with ready to eat foods at time of inspection. |
Deli employee removed at time of inspection and corrected. |
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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Observed seals on grinder in meat room store cleaned with food build up on them, not properly cleaned. Observed food build on ban saw wheel stored cleaned in meat room at time of inspection. |
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Priority (P) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed deli employee washing dishes and then rinsing them and placing on drying stand, without sanitizing at time of inspection. |
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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 the following foods in hot holding unit in deli with the following internal temperatures: taco meat 92 F, Grilled Chicken 95 F, Queso 93 F, Steak strips 107 F. All hot food must be maintained with a minimum internal temperature of 135 F degrees. |
Deli employee discarded at time of 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 cut watermelon slice in produce retail cooler with an internal temperature of 52 F degrees. Sliced fruits must be maintained at a minimum of 41 F degrees or below. |
PIC discarded the watermelon at time of inspection. |
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, ... |
out |
Observed pizza toppings, diced tomatoes, shredded lettuce with no date marking at time of inspection. Observed queso in produce cooler with no date mark at time of inspection. |
Deli employee corrected at time of inspection. |
Priority (P) |
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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 breading in deli stored on floor under table at time of inspection. |
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Core (C) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Observed wiping cloths spread out on 3 compartment sink in meat room to dry with the shaft to the grinder stored on top of them. |
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Core (C) |
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| 38,39 0080-04-09-.04(1)(a)1(vi) Sponges shall not be used in contact with cleaned and sanitized or in-use food-contact surfaces. |
out |
Observed deli employee washing dishes in deli with a sponge at time of inspection. |
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Core (C) |
0 |