| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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A lack of managerial control is demonstrated through 4 priority violations during this inspection. |
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Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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The kitchen/ware washing area hand sink is inaccessible. The firm has installed new counter space which creates a partition between the kitchen and the hand sink. The entrance to the kitchen is approximately 20 paces away from the hand sink. An order of closure for the kitchen and deli has been issued. This firm may not prepare any kind of foods in the facility until the kitchen hand sink is easily accessible. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No paper towels or other single use drying devices were available at the kitchen hand sink. |
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Priority Foundation (PF) |
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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1.) A sauce bottle was observed with heavy dried food build up on the nozzle in the lower chamber of the prep cooler. 2.) Dried food was observed on the bottom of the deli slicer end weight. The rest of the slicer was visually clean. When cleaning and sanitizing the deli slicer the end weight needs to be cleaned more thoroughly. |
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Priority Foundation (PF) |
3 |
| 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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1.) The prep cooler was scanned with an infrared surface thermometer at 45 degrees. Foods inside this cooler were probed with a state issued and calibrated thermometer with pepperoni at 48 degrees, ground beef crumbles at 47 degrees, and banana peppers at 47 degrees. The PIC voluntarily discarded all foods from this cooler. 2.) An open jug of mayonnaise labeled "Refrigerate After Opening" was observed stored at ambient room temperature on top of the service cooler. This firm should careful inspect all condiment containers for proper storage instructions. |
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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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10 chubs of opened ready to eat deli meat and a large amount of deli meat ends and pieces were observed in the service cooler with no date marking. Chus of deli meat should be date marked to discarded 6 days after the date of opening the chub. |
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Priority (P) |
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| 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(1) Chemicals shall have identifying Information |
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An unlabeled spray bottle filled with clear liquid was observed on top of the prep cooler. All chemicals should be labeled. |
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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(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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No thermometer was visible in the prep cooler. Firm must place a thermometer inside this cooler to monitor temperature of food inside the cooler. |
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Priority Foundation (PF) |
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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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1.)A single use foam cup was observed in the lower chamber of the prep cooler used to store mushrooms. Foam cups are not appropriate packaging for food storage. 2.) A large open can of tomato sauce was observed in the lower chamber of the prep cooler. Canned foods must be moved to a food safe container once they are opened. 3.) An open jug of buffalo wing sauce was observed stored on top of the service cooler. Foods should be covered when not being access to prevent contamination. |
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Priority (P) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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A damp wiping cloth was observed stored on the prep cooler. Wiping cloths must always be dry or stored in a bucket of sanitizer solution. |
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Core (C) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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The ice scoop was observed stored uncovered and not protected from contamination on a crate by the ice maker. |
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Core (C) |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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A cutting board was observed stored on the faucet of the 3 compartment sink. This exposes cleaned and sanitized equipment to contamination. Utensils and equipment must be protected from contamination once cleaned and sanitized. |
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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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A stack of wings boxes was observed on the prep cooler not inverted or otherwise protected from contamination. The PIC inverted these boxes during the inspection. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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A pair of tongs with rust build up on them was observed stored inside a jar of jalapenos by the chili/cheese hot holding unit. These tongs should be discarded and replaced by tongs that have not been corroded. Additionally, the tongs should be stored in a bag or bucket between uses and not inside food. |
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Priority (P) |
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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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Excessive dust build up was observed on the ceiling and fan guards of the walk in cooler. |
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Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 48 Plumbing installed; backflow devices |
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| 47,48,49 0080-04-09-.05(2)(c)3 At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided; Toilets shall not be used for the disposal of mop water and s... |
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The mop sink of the facility is inaccessible due to a large prep table stored in front of it. This prep table should be moved to allow for the proper disposal of waste water. |
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Core (C) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
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The restroom door is not self closing. |
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Core (C) |
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| 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(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
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Several damaged and sagging ceiling tiles were observed over the 3 compartment sink, a chest freezer, and on the retail floor over the entrance to the walk in cooler. Need to be repaired. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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Excessive ice was observed in both chest freezers and in the novelty freezer. Need to be defrosted. |
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Core (C) |
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