| 06,07 Hand Hygiene |
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0 |
| 06,07 6 Hands Clean and Properly washed |
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0 |
| 06,07 0080-04-09-.02(3)(d) Food employees shall clean their hands in a handwashing sink |
out |
Observed employee washing hands at 3 compartment sink. |
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Priority Foundation (PF) |
0 |
| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.05(2)(d)1 Handwashing Sinks located in food preparation, food dispensing, warewashing, and toilet rooms |
out |
Observed no handwashing sink located in front deli food dispensing area and pizza oven cooking location. It is approximately 20 feet to nearest handwashing sink located in the back kitchen deli area. |
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Priority Foundation (PF) |
1 |
| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
out |
Observed a towel dispenser located at the 3 compartment sink. |
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Core (C) |
0 |
| 19,20 safe temperature holding |
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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 |
out |
Observed food products in deli refrigerator not being maintained at 41F or below for cold holding food safety control. Food products probed with a calibrated state thermometer were 46F-55F. A full list of products, quantities and temperatures are listed in the inspection summary. |
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Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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0 |
| 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 a frozen chub of bologna, thawing in refrigerator, with no date mark for first slicing. Chub of bologna had been sliced prior to freezing. Observed deli desserts (rice Krispie treats, cookies, sliced pecan pie) on front counter with no date mark. |
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Priority (P) |
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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-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
Observed deli refrigerator not working in a sufficient manner to provide a safe cold holding temperature of 41F or below. Deli refrigerator thermometer read 58F; food products probed with a calibrated state thermometer were 46F-55F. A full list of product temperatures are listed in the inspection summary. |
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Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Priority Foundation (PF) |
0 |
| 37 Personal Cleanliness |
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0 |
| 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. |
out |
Observed employee at the beginning of inspection dispense exposed food from hot case with no hair restraint/hat. During inspection, hats were acquired, however this employee was wearing a visor, with no hairnet underneath. A visor is not an approved hair restraint. |
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Core (C) |
1 |
| 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. |
out |
Observed top of ice deflector shield (which does not come in contact with ice) soiled with black debris. Observed cooling unit fans in the beer walk in cooler and the deli walk in cooler with a heavy buildup of dust. |
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Core (C) |
0 |