| 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 employees donning gloves for food preparation and serving without first washing hands. |
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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)3 Handwashing sinks, properly supplied with drying devices |
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Observed produce handwashing sink not stocked with towels or drying device. **Observed meat department handwashing sink not supplied with paper towels. **(Paper towels were supplied to meat department hand washing sink during inspection). |
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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 8 carton of eggs stored over a box containing various packages of ready to eat cheese. |
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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 knives in produce department, stored clean in knife holder on wall, soiled with food debris on blades. ***In Meat Department, observed saw and meat grinder soiled with meat and fat food debris from previous day (06/09/24). Equipment was not properly washed, rinsed and sanitized at last use. Per meat department PIC, both the saw and the meat grinder had not been used prior to today's inspection, conducted on 06/10/24. |
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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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Per discussion with meat Department PIC, sanitizer is being washed off all equipment during cleaning process. |
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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 fried chicken in deli hot case not being maintained at 135F or above for hot holding food safety control. Food product was probed with a calibrated state thermometer 114F-124F. |
Food product was voluntarily discarded during 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, ... |
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Observed date marking system in place for deli, however 7 days were being added to the date of creation: deli bologna cut on 06/08 expired 06/15. **Observed sliced watermelon with no date mark. |
Date marking was corrected to 6 days from the date of creation on deli meat chubs. No expired date marking was observed. |
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 3 cases of food product stored directly on walk in freezer floor of meat department. Food must be stored 6 inches off the floor, protected from contamination. |
Cases of frozen food product was stored off the floor during inspection. |
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)(a)2 Warewashing sink must have 3 compartments and be adequately sized for equipment being washed |
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Observed meat department warewashing sink does not have 3 compartments. Warewashing sink on hand has two compartments only. |
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Priority Foundation (PF) |
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| 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 kick plate on handwashing sink in meat department loose and in poor condition. **Observed door gasket for dairy walk in cooler torn and in poor repair. **Observed 2 knives in deli, stored clean with broken blades. 1 knife with white handle had a broken tip; 1 stainless steel knife had a chunk of the blade missing. Both knives were discarded during inspection. |
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Core (C) |
1 |