| 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... |
out |
Observed employee coming from back kitchen through swinging doors into front deli and touching doors with bare hands then placing on gloves and handling food. Observed employee remove gloves and then place on new gloves without washing hands prior to changing gloves. |
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Priority (P) |
1 |
| 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. |
out |
Observed a pink film build up inside the ice dispenser on the soda machine at time of inspection, not properly clean |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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Observed the inside top of the microwave in popcorn station with dried food on it at time of inspection. |
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Priority Foundation (PF) |
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 |
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Observed several foods on the salad bar held for cold holding with the following internal temperatures: Meatballs 54 F, Chicken strips 54 F, Wings 54 F, Yogurt 52 F, and Eggs 54 F. Salad Bar temperature readings in different areas ranging from 48F to 60 F degrees with thermo gun. Observed Rotisserie Chickens in retail cooler on sales floor with an internal temperature of 48 F to 54 F degrees. Observed raw tuna in sushi cooler in meat department with an internal temperature of 48 F. |
PIC removed all foods out of temperature and discarded them. |
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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Observed several tubes of raw ground beef in meat walk in cooler cut open and not covered but just laying on top of the carboard box at time of inspection. |
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Priority (P) |
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| 37 Personal Cleanliness |
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| 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. |
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Observed employee in produce department with a mustache handling food with no beard guard. |
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Core (C) |
0 |
| 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 dish washer with old food build up inside, not properly clean at time of inspection. |
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Core (C) |
0 |
| 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 |
out |
Observed excessive condensation in the meat room and inside the grinding room with water dripping out onto the floor in both areas. No contamination onto product observed, however the condensation was spewing out from the vent. |
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Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed drain in deli department with excessive food build up and not properly clean. |
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Core (C) |
1 |