| 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 food service associate leave the kitchen area pushing a cart, touching the connecting door, and then put on gloves and start handling ready to eat foods at the hot bar without washing hands before donning the gloves. |
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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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1. Observed the seals in the Meat Grinder to have a protein build-up of food residue from previous uses at time of inspection.
2. Observed the Meat slicer in the Meat dept to have a build-up of food residue and debris on the blade from previous days use.
3. Observed the slicers in the deli to have a build-up of food residue and debris around the feet of the slicers and on and around the push bars from previous days use. Observed a build-up of food residue and debris around the blade of the coleslaw maker from previous days use.
4. Observed a build-up of food residue and debris from previous days use around the inside top of the mixer in the bakery dept. Equipment was not properly cleaned and sanitized. |
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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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Cooked Rice at the Asian prep station internally checked with a TDA probe thermometer was observed to be 110*F. Out of the safe temperature range of 135*F and above. |
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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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Chicken salad, cream cheese (sushi), salmon salad, and sliced cucumbers 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. |
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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)(c)2 Storage or display of packaged food in contact with water or ice |
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Observed ice in contact with packaged food in the Deli Walk in freezer and the Food service storage freezer in the backroom of the facility. |
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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(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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Observed a heavy build-up from previous days use of food residue and debris on the interior of the auto warewash machine on and around the wash arms and on the walls of the machine. |
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Core (C) |
0 |