| 01 PIC present, Knowledgeable, Duties |
in |
|
|
|
0 |
| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
out |
This violation is being written due to the 6 priority violations that occurred during the inspection. |
|
Priority Foundation (PF) |
0 |
| 06,07 Hand Hygiene |
in |
|
|
|
0 |
| 06,07 6 Hands Clean and Properly washed |
in |
|
|
|
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 deli employee donning gloves, for food preparation (slicing deli meat & cheese, preparing cold cut sandwich) without first washing hands. Discussed washing hands with before donning gloves with deli employee during inspection. |
|
Priority (P) |
0 |
| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
Observed deli handwashing sink blocked by large trash can; not providing adequate access for washing hands. |
Trash can was removed from in front of deli handwashing sink during inspection. |
Priority Foundation (PF) |
2 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
Observed meat department handwashing sink not supplied with soap. |
|
Priority Foundation (PF) |
0 |
| 13 Food separated and protected |
in |
|
|
|
0 |
| 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 |
out |
Observed, in dairy/grocery walk in cooler, a grocery cart full of ready to eat food (boxed deli fried chicken, sticks of butter, open package of cheese) with several cartons of raw eggs stored on top of food product. |
|
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed tenderizer blades, for meat department tenderizer, soiled with a yellow, dried build up in between blades. Observed saw blade and wheel, in both top and bottom compartments of saw machine, soiled with dried food product. Observed clean deli utensils, stored in soiled containers. Containers were soiled with food debris. Observed deli cutting board on hot bar soiled with black buildup in scores. |
|
Priority Foundation (PF) |
2 |
| 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 |
out |
Observed no sanitizer available at meat department 3 compartment sink. Discussion with produce employee; produce knives and cutting board are not properly being sanitized for 30 seconds. Employee stated that she uses bleach but pours the bleach in with the running water coming out of the faucet. Observed deli slicer not properly cleaned and sanitized between use of products. Observed employee slicing meat and cheese for sandwich; second employee took a white towel, wet with water to wipe slicer down and then proceeded to cut deli meat. |
|
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
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 deli food products in retail hot case not being maintained at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer; crispy chicken sandwich 110F, chuckwagon sandwich 118F. |
Food product was voluntarily discarded during inspection. |
Priority (P) |
1 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
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 milk product in retail dairy cooler not being maintained at 41F or below for cold holding food safety control. 1 gallon of milk and 7 1/2 gallons of milk were sitting up on the front ledge of retail dairy cooler, marked for a price reduction. Milk probed with a calibrated state thermometer; 1 gallon milk 53F and 7 1/2 gallons at 51F. |
Milk product was voluntarily discarded during inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
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 date marking for deli meat chubs being replaced with new date mark tag after slicing. Observed a turkey ham chub being sliced, rewrapped and new sticker being printed with the current date as the first date of use. Per discussion with deli employee, that particular chub of meat had been opened 2 days prior. This same process occurred with the slicing of a deli bologna chub and a deli liver loaf chub. Observed 2 bags of shredded cheese, located in grocery cart in dairy/grocery walk in cooler with no date mark. |
|
Priority (P) |
0 |
| 37 Personal Cleanliness |
in |
|
|
|
0 |
| 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. |
out |
Upon entering deli area for inspection, observed employee dressing a sandwich for customer with no hairnet/head covering. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Observed no test kit available for sanitizer at meat department 3 compartment sink. No test kit could be found for bleach or quaternary sanitizer at the deli/produce 3 compartment sink. |
|
Priority Foundation (PF) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
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 meat department hand washing sink to be soiled with black buildup. Observed deli upright cooler and deli upright freezer bottom shelf with buildup of food debris. |
|
Core (C) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Observed middle bay and far right bay of deli/produce 3 compartment sink in poor repair. Seal/caulking on inside edge of each bay was gone or rotted, causing water to drain from one side to the other, not holding water adequately for proper cleaning (wash, rinse, sanitize) of utensils and dishes |
|
Core (C) |
0 |