| 06,07 Hand Hygiene |
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0 |
| 06,07 6 Hands Clean and Properly washed |
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0 |
| 06,07 0080-04-09-.02(3)(b) Cleaning Procedure for washing hands and arms |
out |
Observed employee rinsing hands off in 3 compartment and not using soap at time of inspection. |
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Priority (P) |
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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... |
out |
Observed employee handling money and touching cash register then placed on gloves to get food in warmer without washing hands prior to placing on gloves. |
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Priority (P) |
0 |
| 06,07 0080-04-09-.02(3)(d) Food employees shall clean their hands in a handwashing sink |
out |
Observe employee washing hands in 3 compartment sink. Hands are only to be washed in hand sink only. |
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Priority Foundation (PF) |
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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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No soap was available in the restroom at time of inspection. |
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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 |
out |
No paper towels were available at the hand sink in the deli at time of inspection. |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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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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Observed dried food on blade of deli slicer located in deli from previous day's use not properly cleaned and sanitized at time of inspection. |
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Priority (P) |
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| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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Observed dried food in microwave from previous day's use not properly cleaned after used. |
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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 cooked hamburgers held in hot hold unit with a internal temperature ranging from 115 F to 130 F degrees at time of inspection. Hot holding food should be held at minimum temperature 135 F degrees. |
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Priority (P) |
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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 2 whole Turkey chubs in walk in cooler with a internal temperature of 49 F at time of inspection. Observed milk inside walk in cooler with an internal temperature of 47 F. Observed single serve sour cream pouches in walk in cooler with an internal temperature of 52 F degrees. |
PIC discarded 2 whole turkey chubs, 3 gallons of milk and 10 sour cream packets a time of inspection. |
Priority (P) |
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| 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, ... |
out |
Observed opened hot dogs and gravy in deli prep cooler with no date mark at time of inspection. |
PIC corrected items with correct date mark at time of inspection. |
Priority (P) |
1 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Observed sliced roast beef in deli prep cooler with a date mark of 10/11 which is pass the 7 day date marking requirment. |
PIC discarded deli meat at time of inspection. |
Priority (P) |
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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(2)(b)3 Insect control devices shall not be installed over food preparation, clean equipment, utensil, single service items. |
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Observed fly traps stored in deli area at time of inspection. |
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Core (C) |
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| 44,45 Utensils and equipment |
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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(2)(d)16 Warewashing sink, drainboards, and warewashing machines shall be self-draining |
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A drainboard is provided but stored in the 3rd compartment of the sink where sanitizing should take place. A drainboard needs to be located somewhere that does not block the sinks. |
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Priority Foundation (PF) |
0 |