| 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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Observed employee donning gloves for pizza cutting and tray preparation without first washing hands. |
Discussion was had with employee regarding handwashing before donning gloves during inspection. |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed sanitizer concentration of deli sanitizer bucket testing at 0ppm's. Quaternary sanitizer should test between 200-400ppm's. |
Sanitizer bucket was changed out during inspection; sanitizer tested at 200ppm. |
Priority (P) |
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| 19,20 safe temperature holding |
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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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Observed food products in deli retail cooler not being maintained at 41F or below for cold holding food safety control. Food products probed with a calibrated state thermometer were 48F-53F. A complete list of products and quantities can be found in the inspection comment summary. |
Food products were voluntarily discarded during inspection. |
Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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Observed deli retail cooler not working in a sufficient capacity to maintain cold holding temperatures of 41F or below for food safety control. Digital thermometer read between 38F-50F, tube thermometer in back of cooler read 50F. Food products in case, probed with a calibrated state thermometer were 48F-50F. A complete list of food products and quantities can be found in the inspection summary comments. |
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Priority Foundation (PF) |
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