| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Observed deli employee chewing gum while working in deli. |
Employee spit out gum during inspection. |
Priority (P) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
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| 09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented |
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Observed 2 5# bags of baby carrots with swollen packaging. Baby carrots probed with a calibrated state thermometer were 48F & 49F. |
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Priority (P) |
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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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Observed Ready to Eat pulled pork stored in retail deli raw meat case, under raw pork product. |
Ready to eat pulled pork stored above raw meat during inspection. |
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. |
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Observed deli slicer not properly cleaned and sanitized after previous use. Deli slicer was soiled with dried food product on slicer blade, and dried food chunks were observed on the meat grip handle. Last slicer use occurred on 07/02/24, today's inspection date is 07/03/24. Per deli PIC's slicer had not been used prior to inspection. Observed tenderizer blades in meat department, stored clean on drying rack of 3 compartment sink, soiled with meat product. Observed inside of saw machine blade compartments soiled with yellow dried meat debris. Compartments were not properly cleaned and sanitizer from prior use. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed quaternary sanitizer prepared for the sanitizing bay of 3 compartment sink to test at 0ppm. Sanitizer was not dispensing at proper ppm's for sanitizing dishes. Observed additional bleach sanitizer on hand contained lemon scent and was a non-splash product. This type of bleach is not an approved sanitizer. |
Plain bleach was acquired for the deli during inspection. |
Priority (P) |
1 |
| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 17 Reheating procedures for hot holding |
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| 16,17,18 0080-04-09-.03(4)(c)4 Reheating for hot holding shall be completed within 2 hours. |
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Per discussion with deli PIC, General Tsao's Chicken was pulled from cooler, cut & mixed with sauce and place in deli hot case for reheating. General Tsao's Chicken probed with a calibrated state thermometer at 91F. Food products must be reheated to 165F with 2 hours. |
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Priority (P) |
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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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Observed food products in deli sandwich hot case not being maintained at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer: Tenderloin biscuits 135F,136F, 138F, Chicken biscuit 123F, Sausage biscuit 119F,122F, 125F. |
Food products were voluntarily discarded during inspection. |
Priority (P) |
1 |
| 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 deli food products located in dairy cooler not being maintained at 41F or below for cold holding food safety control. Food products probed with a calibrated state thermometer 49F-75F. Observed food products in produce walk in cooler not being maintained at 41F or below for cold holding food safety control. Food products probed with a calibrated state thermometer 46F-51F. Observed cut fruit in retail produce reach in cooler not being maintained at 41F or below for cold holding food safety control. Cut fruit probed with a calibrated state thermometer 48F-56F. See item list and temperatures in inspection summary. |
All food products were discarded during inspection. |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 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, ... |
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Observed date marking used for pulled pork extending past the allowed 6 days beyond date of creation. Date mark on pulled pork label: created 07/01 expired 07/11. |
Pulled pork items were properly date marked during inspection. No product observed was expired. |
Priority (P) |
6 |
| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Observed a tub of toxic first aid items stored on top shelf in deli above handwashing sink and next to clean deli pans. Observed basket containing band aids and Neosporin sitting on top of microwave. |
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Priority Foundation (PF) |
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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-.03(5)(a)1 Stored frozen foods shall be maintained frozen |
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Observed ice cream in retail reach in ice cream freezer not being maintained in a frozen state. |
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Core (C) |
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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. |
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Observed produce walk in cooler not working sufficiently to provide cold holding food safety temperatures of 41F or below for food safety control. Produce thermometer was reading 52F. Food product in produce walk in cooler was probed with a calibrated state thermometer 46F-51F. A complete list of items can be referenced in the inspection summary. |
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Priority Foundation (PF) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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Observed thermometer in deli meat & cheese case to be inaccurate. Thermometer read 5F, ham was 35F. |
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Priority Foundation (PF) |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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Observed no visible thermometer in small deli refrigerator and deli refrigerator with freezer. |
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Priority Foundation (PF) |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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No food thermometer could be provided during inspection. |
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Priority Foundation (PF) |
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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 deli employees preparing food with no hair restraint or head covering. |
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Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Observed 3 partial cases of deli single service containers stored directly on hallway floor, located outside of meat department. Single service items must be stored 6 inches off the floor, protected from contamination. |
Cases of single service containers were stored off the floor during inspection. |
Core (C) |
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| 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. |
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Observed pizza oven conveyor and trays with buildup of dried and burnt food debris. Observed heavy grease build up on floor in front of oven and in-between fryer. Observed mold on ceiling of meat department room and meat department/deli walk in cooler. Observed cooling unit fan covers in meat department soiled with debris. |
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Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 49 Sewage and waste water disposal |
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| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
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Observed waste water from the outlet of the ware washing sink running on the floor. The waste water ran across the kitchen and pooled under the central prep table in the kitchen until it went down the floor drain. Deli employees were observed walking through the waste water while performing food prep. |
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Priority (P) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
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Observed trash receptacle in the female restroom with no lid. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Observed personal drinks (bottle of water and premier protein drink) stored with deli food items in the deli small refrigerator. All personal items must be kept separate and below food products used for the deli. Discussed with deli PIC's to keep all personal items on bottom shelf of cooler and label "employee only". |
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Core (C) |
0 |