| 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 deli employee donning gloves for preparation of cold cut sandwich without first washing hands; Observed meat department employee donning gloves without first washing hands (discussion with meat department employee on hand washing, employee removed gloves, washed hands and acquired a new pair of gloves. |
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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-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed deli handwashing sink partially blocked by sauce rack and basket for soiled wiping cloths. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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Observed deli handwashing sink not properly supplied with soap. |
Soap acquired for handwashing sink 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 meat department handwashing sink not properly supplied with hand towels. |
Hand towels were supplied to both handwashing sinks during inspection. |
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 2 cartons of eggs, in outside dairy cooler, stored on a case of ready to eat potato salad. |
Eggs were stored on a pallet that contained only eggs 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)(a) Food contact surfaces shall be visually clean. |
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Observed clean metal deli pans, used for hot case, stored on shelves soiled with dried food debris. **Observed clean utensils stored in drawers soiled with food debris. |
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Priority Foundation (PF) |
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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 no sanitizer hooked up/available for 3-compartment sink in deli. |
Click San sanitizer was hooked up to dispenser at 3-compartment sink in deli. Tested with state test strip at 400ppm. |
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 food products on deli retail island hot case not being maintained at 135F or above for food safety control. Food products probed with a calibrated state thermometer were chicken tenders 100F-108F, chicken livers 117F-128F, sausage biscuits 113F-131F. |
Food products were voluntarily discarded during inspection. |
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 a bottle of all purpose cleaner stored on deli table next to fresh green peppers. |
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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)(c)2 Storage or display of packaged food in contact with water or ice |
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Observed meat department walk-in freezer with excessive ice buildup on food packages in freezer. |
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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 meat department employee wrapping chicken with no hair restraint or head covering. |
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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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No test kits could be provided for quaternary sanitizer on hand in deli. **No test kit could be provided for quaternary sanitizer in meat department. |
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Priority Foundation (PF) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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Observed spillage and debris in deli front refrigerator |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Observed personal drink, and a personal drink tumbler stored on deli prep table with fresh peppers, deli seasonings. |
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Core (C) |
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