| 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 |
out |
Observed deli handwashing, located next to 3 compartment sink, not accessible. Handwashing sink was blocked by an open folding chair. |
Folding chair was removed during inspection. |
Priority Foundation (PF) |
1 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
Observed handwashing sink in women's restroom, not supplied with soap. |
Soap was supplied to women's restroom during inspection. |
Priority Foundation (PF) |
1 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed clean utensils/bowls store on soiled drying rack of 3 compartment sink. Drying rack was soiled with grease build up and food debris. Observed scoop handle soiled with black build up on handle, located inside bulk sugar bin. |
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Priority Foundation (PF) |
2 |
| 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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Observed food products in hot box not being maintained at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer: Ham & Cheese Pizza Puff 92F, 97F, 112F, Pepperoni Pizza Puff 115F, Chicken Tenders 109F, Corn Nuggets 2 @ 117F. |
Food products were voluntarily discarded during inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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Observed deli product, requiring date marking with no date mark or improper date mark. Observed 2 partial containers of BBQ Pulled Pork with no date mark. Observed an open package of deli ham date marked 11/05/24 on Zip-loc bag. This is the use by date on package, not date that deli ham was opened. Observed sliced bologna in Zip-loc bag with date mark written over previous date mark, making date non legible. |
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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 |
Observed deli products, requiring a date mark, with no date mark or incorrect date marking. Observed 2 partial containers of BBQ Pulled Pork with no date marking. Observed open package of deli ham, stored in Zip-Loc baggie, with a date mark of 11/05/24. This is the use by date on package, not open date. Observed Zip-Loc baggie of deli bologna, with a date mark scribbled on top of an older date mark. Date marking cannot be determined properly.
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Priority (P) |
4 |
| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 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. |
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Observed ice scoop not properly stored, protected from contamination. Ice scoop was stored, unprotected on top of ice bags. |
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Core (C) |
2 |
| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Observed single service coffee filters filled with coffee, stored in a plastic container, uncovered, not protected from contamination. Uncovered filters were in the cupboard underneath the coffee pot. |
Container with coffee filters were covered during inspection. |
Core (C) |
1 |
| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Observed no test kit on hand for chlorine sanitizer. PIC stated they had to be ordered. |
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Priority Foundation (PF) |
1 |
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
out |
Observed 3 compartment sink soiled with food debris in washing and sanitizing bay. Cooking was completed for the day. |
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Core (C) |
3 |