| 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 food preparation without first washing hands. |
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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)3 Handwashing sinks, properly supplied with drying devices |
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Observed back deli handwashing sink not supplied with towels/drying device. |
Paper towels were supplied to handwashing sink during inspection. |
Priority Foundation (PF) |
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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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Observed vegetable chopper, stored clean on bottom shelf of prep table next to back deli handwashing sink, soiled with dried food product on blades; Observed various dishes, stored clean on shelf above 3 compartment sink, soiled with dried food product. |
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Priority Foundation (PF) |
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| 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 deli chicken hot case not being maintained at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer; fried chicken 124F-131F, chicken livers 110F, chicken tenders 121F, 124F-131F. Observed food products in deli retail hot case not being maintained at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer: pizza puff 131F, 129F, 114F, 126F, 4 egg rolls 116F, and corn dogs 115F, 116F, 122F. |
Chicken livers, corn dogs, pizza puffs and egg rolls were voluntarily discarded during inspection. Fried chicken and chicken tenders had been in case for approximately 1 hour. Both products were reheated above 165F (fried chicken 208F, chicken tenders 202F) and place back in hot case. |
Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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Food thermometer on hand used to check both hot and cold food temperatures was not operational due to a bad battery. |
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Priority Foundation (PF) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(3)(b)2 Food Storage Containers shall be identified with common name except for containers that can be readily seen through and food unmistakably recognized |
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Observed bulk storage bins, containing chicken breading, sugar and possibly flour not labeled with common name. |
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Core (C) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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Observed all employees preparing or serving exposed food with no hair net or head covering. |
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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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Observed outside of bulk storage bins soiled with buildup. |
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Core (C) |
1 |