| 06,07 Hand Hygiene |
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| 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... |
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Employee donned gloves, for dressing a sandwich with toppings, without first washing hands. |
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Priority (P) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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Observed 2 cartons of raw eggs, located on top shelf of retail deli grocery cooler, stored above deli chopped ham and next to single boxes of cream cheese. Raw eggs should be stored below all ready to eat food items. |
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Priority (P) |
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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 the retail fountain machine ice chute soiled with a pink slimy buildup on inside of chute. Pink substance was located on both right and left inside panels of ice chute, which makes direct contact with ice while being dispensed. |
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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 food products in both deli hot case and 3-tiered pizza box not being maintained at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer; sausage biscuits 118F, 120F, 121F, chicken biscuits 116F, breaded tenderloin biscuit 118F, pepperoni pizza 108F, spicy chicken sandwich 128F, BBQ sandwiches 126F, 127F, 132F, burgers 125F, 126F. |
Food products were voluntarily discarded during inspection. |
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 food products in deli prep table not being maintained at 41F or below for cold holding food safety control. Food products probed with a calibrated state thermometer; Deli White Turkey 48F, Deli Bologna 51F, various cheeses 48F-51F. |
Food products were voluntarily discarded during 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, ... |
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Observed no date marking system in use. Observed homemade cookies, banana pudding and deli lunch meat with no date mark. Per discussion with PIC, these ready to eat deli items will last approximately 3 days. (Banana pudding and cookies were dated during inspection). |
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Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Observed toxic items stored above clear single service containers. Eco Lab multi surface disinfectant and a bottle labeled dish soap were sitting on a shelf over clear single service containers by the back kitchen door to hallway. |
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Priority Foundation (PF) |
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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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Observed no visible thermometer in Retail Deli Countertop Dessert Cooler. Homemade banana pudding was 32F. Observed no visible thermometer in the Retail Deli/Grocery Cooler. Prepackaged bologna was 43F. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 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... |
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Observed a box of soda syrup (BIB) stored directly on floor of back deli kitchen, next to door leading to hallway and BIB storage rack. |
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Core (C) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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Observed employees preparing food (chicken tenders, burgers), adding toppings to sandwiches and serving exposed food with no hair net or head covering. |
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Core (C) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Observed wet wiping cloths not being held in sanitizer. Wet wiping cloths were stored on back-room deli prep table, |
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Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Observed single service sandwich wraps, stored on top of pizza oven, not stored inverted, protected from contamination. Observed clear single service containers, used for desserts, not stored inverted, protected from contamination. |
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Core (C) |
1 |
| 46 Non-food contact surfaces clean |
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| 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. |
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Observed a large amount of food debris/crumbs on bottom shelf of upright freezer located in back retail area; Observed bottom shelf of deli prep table soiled with buildup, and food debris. |
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Core (C) |
1 |