| 04,05 Hygiene |
in |
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0 |
| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
out |
Observed a bottle of water sitting on food prep table in the meat room at time of inspection. |
PIC discarded at time of inspection. |
Priority (P) |
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| 06,07 Hand Hygiene |
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0 |
| 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... |
out |
Observed employee making salads in deli and touching hair covering with hands and not removing gloves to wash hands afterwards. Observed employee in deli making sandwiches with gloves then waiting on customer and packaging food with same gloves then went back to making sandwiches without removing gloves and washing hands after changing task. |
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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 |
out |
Observed cooked chicken setting on prep table to make chicken salad not covered with an internal temperature of 57 F degrees. Observed sliced grapes with an internal temperature of 62 F degrees. |
PIC voluntarily discarded all food at time of inspection. |
Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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No thermometer was available in fresh meat case in retail aisle at time of inspection. |
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Priority Foundation (PF) |
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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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Observed 2 probe thermometers in the deli via ice freeze verification method and one reading 38 F and one reading 36 F, not properly calibrated correctly at time of inspection. |
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Priority Foundation (PF) |
0 |
| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 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 |
Observed knife in deli stored in cardboard makeshift shaft wrapped in tape at time of inspection. |
Knife was removed at time of inspection. |
Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Observed fryer baskets in deli kitchen with broken wires throughout the basket, so much that there was a good size hole in the basket at time of inspection. |
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Priority (P) |
0 |