| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Bakery hand sink blocked with box and also soiled utensils |
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Priority Foundation (PF) |
0 |
| 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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Dei meat slicer- organic matter on slicer at blade and blade guard area observed after 4 hours of working in this area. No way to determine cleaned and sanitized. |
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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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Food in warmers probed with state certified thermometer with temps between 109 to 121.Volunterilay discarded at time of noting. |
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Priority (P) |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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retail deli open case cooler- 2 layers of cool down fried chicken probed with state certified thermometer with temps between 44-48 degrees. Voluntarily pulled top to layers of chicken at time of noting. |
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Priority (P) |
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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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Deli dept- open deli meats going 8 days on date marking should be going only 7 days. |
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Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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Warmer- no easily readable thermometer provided in warmer to monitor temperatures. |
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Priority Foundation (PF) |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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kitchen/ deli- no thermometer provided for employees to monitor/ check temperatures. |
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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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deli/kitchen- When testing sanitizer container, no sanitizer was in the water solution. Sanitizer bucket stored directly on floor.
meat dept.- wiping cloths stored on prep tables not in sanitizer. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Deli- Thick black buildup on outside areas of food trays on racks.
Meat dept- several cracked/broken white meat trays.
Produce- cutting board scoring and stained. |
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Priority (P) |
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| 46 Non-food contact surfaces clean |
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| 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. |
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Kitchen- Racks clean trays stored on excessive organic buildup
Walk in dairy cooler- dry white organic spillage on floor. Racks black organic buildup, |
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Core (C) |
2 |