| 06,07 Hand Hygiene |
in |
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0 |
| 06,07 6 Hands Clean and Properly washed |
in |
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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 |
Deli employee observed preparing raw chicken then changing gloves to change tasks without washing hands in between glove changes. |
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Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Meat slicer located in the meat dept. observed with food debris from prior use. PIC stated that the slicer had not been used today. |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
2 deli meat slicers observed in the deli with food debris from prior use. PIC stated that slicers had not been used today. |
Deli employee cleaned the slicers during inspection. |
Priority (P) |
2 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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0 |
| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Deli walk in cooler observed to have dripping condensate from overhead refrigeration unit dripping into a bucket on top shelf below. Walk in freezer in the deli observed to have frozen condensate from overhead refrigeration unit on shelving.
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Core (C) |
2 |
| 40,41 Utensils |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Metal food containers in the deli observed to be wet stacked on bottom shelf of the prep table.
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Core (C) |
1 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Icing tips in bakery observed to be stored in in small drawer organizer that has food debris (dried icing) located inside the drawers and on the outside of the unit. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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0 |
| 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 |
out |
Housing around the inside door latch release button of the walk in cooler door in the meat dept. observed with black tape holding the housing. |
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Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
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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 |
Back, bottom of the meat saw around the lower motor observed with dried protein build-up. Cutting table supports observed with dried protein build-up on the underside of the table located to the left of the meat saw. Inside the front prep cooler in the deli observed to be soiled in the bottom of the cooler. Wire guard on the floor mixer in the deli observed with dried meat loaf splatter. |
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Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Floor and wall behind the fryers in the deli observed to be heavily soiled. The top rear of the fryers observed with heavy grease build-up. Hood vents in deli observed with grease build-up and dust. Wall to the left of the ware wash sink in the deli observed to be soiled.
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Core (C) |
2 |