| 06,07 Hand Hygiene |
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0 |
| 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 kitchen associate handle utensils and containers and then donning gloves to return to prepping food without 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-.05(2)(c)1 Handwashing sinks are installed according to the capacity of preparation areas |
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Hand wash sink is not installed in front food preparation area where deli has been remodeled with food service equipment located. Hand wash sink is provided in ware wash area, must also have a hand wash sink convenient to front deli food preparation service area. |
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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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Raw bacon and Shell eggs are stored with and above ready-to-eat foods, hot dogs, and Milk in upright deli cooler at time of inspection. |
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Priority (P) |
1 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Sanitizer concentration was observed to be 0 ppm at time of inspection. |
Employee drained and refilled sanitizer during inspection. Retest of sanitizer was 200ppm. |
Priority Foundation (PF) |
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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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Sausage gravy, Bacon/egg/cheese, Bacon, and Egg biscuits at the grab n go hot holding case internally checked with a TDA probe thermometer were observed to be between 94*F and 120*F. Out of the safe temperature range of 135*F and above. |
Product was 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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Ziplock bag of Deli sliced Ham and Turkey stored in the prep cooler in the kitchen internally checked with a TDA probe thermometer were observed to be between 46*F and 48*F. Out of the safe temperature range of 41*F and below. |
Product was discarded during 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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Opened, uncovered, and exposed ground coffee was observed to be stored in clear plastic container in cabinet under the self-service counter. |
Product was discarded during inspection. |
Core (C) |
0 |