| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Employee's personal drinks were observed to be stored on the chicken preparation tables and on the shelves above the chicken preparation area. |
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Priority (P) |
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| 06,07 Hand Hygiene |
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| 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... |
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Employee was observed to handle raw chicken containers with single use gloves on and did not remove single use gloves or wash their hands before moving on to handle ready to eat food, utensils or food contact equipment. |
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Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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Employee unisex restroom did not have hand soap available for use. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No paper towels were present at the food service hand washing sink. |
Employee stock hand washing sink with paper towels during the inspection. |
Priority Foundation (PF) |
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| 13 Food separated and protected |
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| 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 |
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Raw beef patties were observed to be stored next to ready to eat cheese at the top of the preparation makeshift unit. Raw chicken was observed to be stored over ready to eat frozen foods in both chest freezers in the back food preparation area. |
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Priority (P) |
3 |
| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
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Raw fish was observed to be stored under raw chicken in the walk in cold holding unit. Raw pork chops wrapped in plastic wrap were observed to be stored over bagged lettuce in the front display cold holding unit. |
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Priority (P) |
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| 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. |
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Under side of the makeshift cutting board and the underside of the hot bar cutting board was observed to have excessive amount of white liquid, dried and wet food residues, build and black resides. The cutting boards at the chicken preparation station were observed to have excessive amount of dried breading between the two boards. The can opener attached to the chicken preparation station was observed to have excessive amount of dried food resides and build up. |
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Priority Foundation (PF) |
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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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Deli slicer in the back preparation room and raw meat patty press were observed to have excessive amount of dried food residues and build up. The deli meat slicer was observed to have excessive amount of dried food residues and build up on the blades, upper and lower lips and push plate. |
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Priority (P) |
5 |
| 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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Ready to eat foods prepared according to the Person in Charge on 2 September 2024 did not have a open/preparation date or a discard/expiration date. These foods included cooked potatoes, hot dogs, and bologna. |
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Priority (P) |
2 |
| 24,25 Chemical hazards |
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| 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 |
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Air mist spray was observed to store on the chicken preparation cutting boards. A spray bottle of oven degreasers was observed to be stored over container of spices, near the flat top grill. Pesticides were observed to be stored over ready to eat hot dog buns on the metal rack near the large ice machine. |
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Priority Foundation (PF) |
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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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No temperature measuring devices was available in retail cold holding unit with milk. |
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Priority Foundation (PF) |
0 |
| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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In house bags of ice did not have required information. Bakery items, known as Alma Cakes, did not have required information such as address on several of the cakes. Other cakes were only identified as the type of cake and the net weight with no other information. Other brownies and cookies being offered for sale did not have food by common name, ingredients list, allergens, quantity and name and address. |
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Priority Foundation (PF) |
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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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Excessive amount of flies were observe din the back storage/food preparation area, rodent dropping were observed in the walk in cold holding unit by entry/exit door. |
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Priority Foundation (PF) |
3 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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A container of cooked biscuits and bacon were observed to be stored in the makeshift unit uncovered and unprotected. Frozen biscuits in the chest freezer were observed to be stored uncovered and unprotected. Several frozen foods in the standing cold holding freezer were observed to be stored in black grocery bags. |
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Priority (P) |
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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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Wet wiping cloths were observed to be stored on the sink basins. |
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Core (C) |
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| 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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Large blue ice scoop was observed to be stored uncovered and unprotected on the ice bags at the top of the ice machine. |
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Core (C) |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Clean food storage containers were observed to be stored not inverted at the top of the food service makeshift unit. Clean small cutting board was observed to be stored on the faucets handles of the three compartment sink. |
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Core (C) |
0 |
| 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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Small cutting board was observed to be heavy scored. |
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Priority (P) |
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| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
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The wooden shevles above the hot holding unit was observed ot have excessive amount of build up and observed to be uncleanable. Excessive amount of rust build up on metal shelving units in the walk in cold holding unit. |
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Core (C) |
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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)(a)2 Warewashing sink must have 3 compartments and be adequately sized for equipment being washed |
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Three compartment sink was not functional. The sink basins were observed to be unable to hold water for proper washing and rinsing. Facility was informed at 8:39 am on 3 September 2024 that without a properly functional three compartment sink all deli food service operations are to cease till three compartment sink is functional. The facility was issued a Order of Suspension for food service operations at 8:39 am on 3 September 2024. |
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Priority Foundation (PF) |
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| 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. |
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Three compartment sink was observed to have excessive amount of dried food residues and build up. Employee was observed to conduct sanitizing of food contact equipment without cleaning three compartment sink. |
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Core (C) |
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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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Excessive amount of dried food residues and build up was observed on sides of the flat top grill, fryers, on bottom of the makeshift unit, on shelves throughout the entire food service area, and excessive amount of dried food residues were observed on rolling cart in talk in cold holding unit. |
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Core (C) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
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Unisex employee restroom did not have a cover trash respectable. |
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Core (C) |
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| 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)(a) Maintained in good repair |
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Ceiling in food service operation area and throughout the retail display areas was observed to have missing tiles, and water damaged ceiling titles. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Excessive amount of dried food residues, build up and trash was observed under the racks in the walk in cold holding unit, and excessive amount of dried food residues were observed along the walk in food service area. |
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Core (C) |
0 |