| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Due to number of priority items, knowledge of food safety was not demonstrated. |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Tongs and spatulas stored at ambient temperature are not properly cleaned/sanitized every 4 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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Various items in deli warmer probed with calibrated thermometer and found out of temperature (other items were in temp): chicken tenders 103 - 107; ssg 99 - 120; eggs 105 - 111. |
Out of temperature items were voluntarily removed for disposal. |
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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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Not all required items in deli counter top cooler had date marking. |
Bag of unmarked bologna was voluntarily disposed of (appeared to be in poor condition). |
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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Unlabeled spray bottle observed in deli (in personal area). Observed toxic items on shelf above 3-bay sink (oven/grill cleaner). "Cleaner with Bleach" observed on shelf where clean utensils are stored for drying. Gain laundry detergent stored by single service bowls on retail shelf. |
Items were corrected during inspection: spray bottle labeled; toxic items moved. |
Priority Foundation (PF) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Observed chub of hamburger being thawed on the counter in the deli (hamburger 39F). |
Hamburger placed in cooler during inspection. |
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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(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Test kits at 3-bay sink were damaged - had gotten wet and were all blue. |
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Priority Foundation (PF) |
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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(5)(a) Maintained in good repair |
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Faucet at 3-bay sink is leaking. |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Wall in deli soiled to right of oven. |
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