| 06,07 Hand Hygiene |
in |
|
|
|
0 |
| 06,07 6 Hands Clean and Properly washed |
in |
|
|
|
0 |
| 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 Department donning disposable gloves for hot bar food service without prior hand washing. |
|
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
-Observed dried food debris on the blade shaft of the Deli Department Buffalo Chopper from prior days use.
-Observed dried food debris on the Deli Department standing mixer head from prior days use.
-Observed dried food debris on the Deli Department vegetable chopper from prior days use.
|
The mixer head, Buffalo Chopper, and vegetable chopper were recleaned and sanitized at the time of inspection. |
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
-Observed 8 packs of rotisserie chicken in the Deli Department BOH upright prep cooler with internal temperatures between 44 and 47 degrees at the time of inspection.
-Observed food items in the Deli Department FOH under counter prep cooler with internal temperatures between 47 and 49 degrees at the time of inspection. Items Included:
Shredded Cheese, Chopped Cabbage Cole Slaw Mix, Cooked Chunked Chicken, Gallon Milk, Sliced Deli Ham.
Temperatures were checked internally with TDA verified probe thermometer. |
PIC voluntarily discarded all items at the time of inspection. |
Priority (P) |
1 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
|
|
|
0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Observed gnats in the BOH Deli Department at the hand wash sink located near the side door entry. |
|
Priority Foundation (PF) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Observed cutting boards in the Produce Department that were heavily scored and stained at the time of inspection. Not easily cleanable. |
|
Priority (P) |
1 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
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 heavy accumulation of food soils on the upper piping and spray bar inside the Deli Department warewash machine. |
|
Core (C) |
0 |