| 06,07 Hand Hygiene |
in |
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0 |
| 06,07 6 Hands Clean and Properly washed |
in |
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0 |
| 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 in meat cut room, enter room and not wash hands before donning gloves. |
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Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed brown encrusted organic matter on back of deli slicer in meat cut room.
Observed encrusted brown organic matter on patty machine in meat cut room. |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed no written cleaning frequency on deli slicer in deli area at ambient temperature. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed multiple items in prep area hotbox to not have required minimum temperature when taken with inspector probe thermometer. Items included pork chops at 122, brown gravy at 126, Mashed potatoes at 128 |
Employee discarded all items in hotbox that were out of temperature. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed multiple raw animal protein items in retail open air case to not have required internal temperature of 41 degrees or below with inspector probe thermometer. Items included raw bacon, raw pork chops, raw chicken breast, thighs, legs.
**Observed multiple items in bores head deli case
to have required temperature of 41 degrees or below with inspector probe thermometer. Items included who chub deli meats, cheeses and in house made deli salads. |
PIC removed all out of temperature items from reach in cooler and placed in walk in cooler with a NOT FOR SALE sign for credits. Inspector will do a hold order on items.
PIC removed all items from deli case and placed in WIC with NOT FOR SALE sign for credit. Inspector will do hold order for Bores Head items.
All items not eligible for credit was discarded during inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
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0 |
| 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, ... |
out |
Observed no date marking on in house made items in walk in cooler |
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Priority (P) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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0 |
| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Observed multiple items stored directly on flood in walk in freezer and walk in cooler. |
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Core (C) |
1 |
| 40,41 Utensils |
in |
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0 |
| 40,41 40 In use utensils properly stored |
in |
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0 |
| 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. |
out |
Observed in use utensils to be store on cutting board on steam table in deli area not protected from contamination. |
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Core (C) |
1 |
| 46 Non-food contact surfaces clean |
in |
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0 |
| 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. |
out |
Observed excessive dust and grease build up on hoods in kitchen prep area, and deli area.
Observed excessive dust build up on fan guards in walk in coolers. |
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Core (C) |
5 |