| 06,07 Hand Hygiene |
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| 06,07 7 No bare hand contact with ready to eat food |
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This violation was edited post inspection 5/4/2023 elb. Observed employee located in the produce prep room trimming and cutting lettuce with bare hands. T |
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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 floor mixer in the deli department with old product build up from previous day on mixer; observed 2 cutting boards rough and not a smooth cleanable surface; Observed sanitizer basin at 3 bay sink located in the deli not deep enough to fully submerge items being sanitized |
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Priority Foundation (PF) |
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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-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
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Observed Asian chicken and steak stored covered in prep cooler during cooling process |
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Priority Foundation (PF) |
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| 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)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Observed multiple food contact storage containers located in the produce and one large container in the bakery not properly inverted during drying and/or stacked within each other during drying |
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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(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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Observed automatic dishwasher located in the deli not properly clean and maintained |
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Core (C) |
0 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Observed walls behind grill/fryer area located in the deli and Asian cooking areas with grease build up on walls; observed old product spillage and build up on floor in the produce department between the prep table and warewash sink |
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Core (C) |
0 |