| 04,05 Hygiene |
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0 |
| 04,05 5 Discharges from the eyes, nose and mouth |
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0 |
| 04,05 0080-04-09-.02(4)(b) Food employees experiencing persistent sneezing, coughing, or a runny nose that causes discharges from the eyes, nose, or mouth shall not work with exposed food; clean eq... |
out |
Deli worker persistently coughing into gloved hands while serving and preparing food. |
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Priority (P) |
0 |
| 13 Food separated and protected |
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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 |
Raw turkey and pork stored above ready to eat beef, pork, mashed potatoes, and macaroni in retail meat case. |
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Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Deli meat slicer observed with heavy protein buildup thoughout the machine. PIC stated that the slicer was in use and that it is policy that it is deep cleaned every four hours. Though there was presence of more recent residue, heavy dried brown residue throughout the machine, around the blade, handle, hard to reach areas, around screws and seals, on top and bottom on machine. |
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Priority Foundation (PF) |
4 |
| 21,22 Date & Time for food safety |
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0 |
| 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, ... |
out |
Date marking incorrect, worn away, and not found on multiple items in deli cooler. |
Undated and unreadable dated items voluntarily discarded by PIC. |
Priority (P) |
1 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Multiple chubs of meat in deli case expired. |
Voluntarily discarded by PIC. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Chemical spray bottle on sandwich station cutting board in deli area. |
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Priority Foundation (PF) |
0 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
out |
Thermometer being used in deli tested with Ice water alongside state calibrated thermometer. State thermometer tested at 33F, firm thermometer tested at 55F. |
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Priority Foundation (PF) |
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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Tray of frozen biscuits in deli walk-in freezer on bottom shelf uncovered. |
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Priority (P) |
0 |
| 40,41 Utensils |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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0 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Produce preparation area: Clean food contact utensils and equipment mixed in with dirty food contact utensils and equipment at the sink/ drying area, and lower shelves in the area. Produce worker stated it is very hard to keep dirty and clean items separate given the set-up of the work space. |
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Core (C) |
0 |
| 42,43 Single service & gloves |
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0 |
| 42,43 42 Single-service articles stored and used |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Rotisserie chicken containers stored on lower shelf in deli near rotisserie oven with heavy residue, including food particles, dust, and evidence of splashing. |
Containers were discarded. |
Core (C) |
0 |
| 42,43 43 Gloves properly used |
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0 |
| 42,43 0080-04-09-.03(3)(d)5 Single-use gloves shall be used for only one task and discarded when damaged or task has changed. |
out |
Deli worker coughing into gloved hands and switching tasks without changing gloves. |
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Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
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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 |
Cabinets in deli area under the oven, equipment in prep area, ovens, fryers, walls, meat case doors and seals, hot case doors and seals, floors, sink area, hood vents, and freezer floor with excessive food residue, buildup, dirt, and grease. |
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Core (C) |
1 |
| 51,52 Facilities |
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0 |
| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
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0 |
| 51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. |
out |
Waste container in back or store leaking heavily into road, thick black residue with a smell, leaking all the way to the curb. |
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Core (C) |
0 |