| 06,07 Hand Hygiene |
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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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The deli employee was observed at time of inspection to handle to bare handed RTE (ready to eat) cheese and a biscuit, No bare hand contact with ready to eat food. |
Glove use and alternate method discussed with employees. |
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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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Date Marking requirements are 6 days beyond the day of creation, a container of chili and a container of wieners observed to not be date marked at time of inspection. |
Date marking requirements discussed. Product discarded during the inspection. |
Priority (P) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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1.Apparent rodent excreta pellets and urine observed in the cabinet beneath the beverage station at time of inspection, not properly cleaned and sanitized.
2. An apparent cockroach was observed to be on a glue board in the food prep area at time of inspection. |
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Priority Foundation (PF) |
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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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Wiping cloths observed to be stored on the refrigerated prep unit cutting board at time of inspection, Wiping cloths shall be maintained dry or held in sanitizer; free of debris. |
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Core (C) |
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