| 06,07 Hand Hygiene |
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0 |
| 06,07 6 Hands Clean and Properly washed |
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| 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 employees in the deli remove gloves and change tasks and then return to food prep tasks without washing hands before donning new gloves. |
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Priority (P) |
3 |
| 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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Observed a bucket stored in a hand wash sink in the front area of the deli at the time of inspection. |
Bucket was removed at the time of inspection. |
Priority Foundation (PF) |
0 |
| 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 dried food soils in plastic bowls and metal pans that were stored on a rack as clean in the deli department.
Observed food residue on the mixer head located in the bakery. |
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Priority Foundation (PF) |
2 |
| 19,20 safe temperature holding |
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0 |
| 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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Observed a display of chicken salad samples on chips in the deli with an internal temperature of 59 degrees at the time of inspection.
Observed packaged produce and ready-made salads in the produce department that were above the minimum cold holding temperature at the time of inspection. Food items were checked internally with TDA verified thermometer.
Items Included:
Bagged Leaf Spinach @ 53 degrees.
Various Ready-Made Salads @ 53 degrees.
Bagged Romain Hearts @ 51 degrees. |
PIC discarded all food items at the time of 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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| 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 food items in the deli walk in cooler with no date marking at the time of inspection.
Items Included:
Chunk Chicken
Chopped Lettuce
Chopped Onion
Fried Bone In Chicken |
PIC discarded all items at the time of inspection. |
Priority (P) |
3 |
| 33 Thermometers provided and accurate |
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0 |
| 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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Noted that there were no thermometers located in the hot bar unit or rotisserie chicken hot holding unit at the time of inspection. |
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Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
Observed a single stack of cased frozen turkey stored on a rack under the overhead cooling unit in the meat department walk in freezer. The top case was open and contained a large amount of frozen condensate at the time of inspection. |
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Core (C) |
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 |
Observed excessive food soils and debris on the prep table lower shelves and racks in the deli at the time of inspection. |
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Core (C) |
0 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed soil and grease build up around the perimeter floors in the deli at the fryer area and bakery ovens at the time of inspection. |
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Core (C) |
2 |