| 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)(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 leaving deli area into retail store area, then return via two doors and failing to properly wash hands prior to putting gloves on and preparing consumer's order.
Observed seafood employee leave meat/seafood prep area into retail store area and failing to properly wash hands prior to placing gloves on and filling consumer's order. |
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Priority (P) |
0 |
| 09,10,11,12 Approved Source |
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0 |
| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
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| 09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented |
out |
Observed 6 packages of raw hamburger meat located in food storage cooler in the deli department that is spoiled and blackened meat. |
Product discarded during inspection. |
Priority (P) |
0 |
| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
out |
Observed packaged raw pork and raw beef directly stored with each other and raw beef stored directly above raw pork while in storage cooler located in the deli department. |
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Priority (P) |
1 |
| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed meat stripper not properly clean and sanitized located in the meat department.
Observed multiple utensils in the deli department not properly clean and sanitized. |
Equipment removed and taken to warewash sink. |
Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
Observed microwave located in the bakery department not properly clean and sanitized. |
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Priority Foundation (PF) |
0 |
| 16,17,18 cooking, reheating, cooling |
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0 |
| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
out |
Observed 3 packs of 8 piece fried chicken stored in double door cooler storage unit out of temperature. The chicken was placed in the cooler the previous day. The chicken was temperature checked at 51'-53' |
Product discarded during inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 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 multiple packageds of deli meat past expiration date located in the prep cooler |
Product discarded during inspection |
Priority (P) |
1 |
| 34 Food Properly labeled |
in |
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0 |
| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
out |
Observed multiple re-packaged foods in the meat department without ingredient labeling at time of inspection. |
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Priority Foundation (PF) |
0 |
| 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 |
Observed multiple stacks of food contact containers in the deli and food contact containers in the produce stored and stacked wet during inspection. |
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Core (C) |
0 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed excessive grease build up at floor drain in the deli department; Observed excessive pooling of water throughout the deli kitchen area. |
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Core (C) |
0 |