| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
Observed women's restroom towel dispenser supplied with towels, however towels not dispensing. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed food product in retail deli hot case not being maintained at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer; fried chicken 133F, meat loaf 123F, chicken & dumplings 103F, chicken tenders 120F. |
Chicken & dumplings was voluntarily discarded during inspection. Fried chicken, meat loaf, and chicken tenders had only been out for approximately 30mminutes as it was the second batch of food cooked for the afternoon; these food products were reheated to 165F or above and placed back in hot case. Reheated food product temperatures; fried chicken 184F, meat loaf 178F, chicken tenders 181F. |
Priority (P) |
2 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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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 date marking system used for deli meats, ham, turkey, bologna, not being used correctly. Date mark for deli meat is being changed every time product goes on slicer. Discussion with deli employees; a new tag is printed every time the meat is sliced. This system is continually adding days to the products original expiration date. |
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Priority (P) |
2 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
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0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Observed a various number of flies in deli kitchen area. Observed gnats in men's restroom. |
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Priority Foundation (PF) |
0 |
| 46 Non-food contact surfaces clean |
in |
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0 |
| 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 buildup of dust on top of magnetic knife holder in meat department. |
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Core (C) |
1 |
| 50 Toilet facilities; constructed, supplied, cleaned |
in |
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0 |
| 50 0080-04-09-.06(5)(h) Toilet room cleaning frequency |
out |
Women's restroom: observed black organic matter on wall underneath baby changing table, and on wall (near ceiling) located near toilet. |
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Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Observed deli hot case missing 1 sliding door. Observed meat department ceiling missing ceiling tiles. |
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Core (C) |
0 |