| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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This violation is written due to the 5 priority violations that occurred during today's inspection. |
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Priority Foundation (PF) |
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| 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 employee donning gloves for food preparation without first washing hands. |
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Priority (P) |
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| 06,07 7 No bare hand contact with ready to eat food |
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| 06,07 0080-04-09-.03(3)(a)1 No bare hand contact with ready to eat food |
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Observed employee take toasted burrito from grill with a spatula, lay burrito down on paper and used bare finger to slide burrito off the spatula and on to deli paper. |
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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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Observed clean utensils stored against soiled deli wall. Wall was soiled with debris; observed clean dishes stored on soiled drying rack of 3 compartment sink. Drying rack was soiled with black food debris and buildup; Observed cambros, lids and a bucket stored clean on drying rack, located to the left of sanitizer bay of 3 compartment sink, with food debris particles and grease buildup on them. |
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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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Observed breakfast products in pizza hot box, not being maintained at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer; breakfast pizza 120F, breakfast sausage gravy 133F. |
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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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Observed food products in deli prep table cooler, not being maintained at 41F or below for cold holding food safety control. Food products probed with a calibrated state thermometer were 47F-55F. A full list of products, temperatures and quantities are listed in the inspection summary comments. |
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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 system in place, however date marking system is adding a total of 8 days instead of the allowed 7 days. Observed date marking of lettuce created 08/02 expired 08/09. All other deli items (tomatoes, mushrooms, chopped onions, chopped green peppers, sliced onions, deli bologna) created on 08/01 expired 08/08. |
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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. |
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Observed deli prep table cooler not working in a capacity to maintain safe food temperatures of 41F or below for cold holding food safety. Thermometer read 48F, food products probed with a calibrated state thermometer were 47F-55F. A full list of products, temperatures and quantities are listed below in the inspection summary comments. |
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Priority Foundation (PF) |
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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 drying shelfs for sanitizer bay of 3 compartment sink, soiled with food debris and buildup. 3 compartment sink must be cleaned before use to prevent contamination. During inspection, it was observed that dishes and utensils were cleaned and them stored on soiled drying shelf. |
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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 deli wall by utensil storage shelving and 3 compartment sink soiled. Observed knife magnet holder, located by 3 compartment sink dusty. |
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Core (C) |
2 |