| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
The hand wash sink in the deli salad bar area was not accessible at time of inspection due to shelving and equipment being located in the access path to the sink. |
The equipment and shelving were removed to allow access during the inspection. |
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Two deli slicers were observed to have food residue build up from prior day use at time of inspection, not properly cleaned and sanitized. |
The deli slicers were cleaned and sanitized during the inspection |
Priority Foundation (PF) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 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 |
There were four (4) deli meat items that observed to not be date marked at time of inspection, classic chicken, turkey breast, grilled chicken and filesmith turkey. Date Marking; 6 days beyond the day of creation. |
The four (4) deli meat items were discarded during the inspection. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
A waste/trash can with build up on the exterior and trash on the interior was observed at time of inspection to be placed on top of an open container of deli gloves adjacent to the deli sliced meat bags on a shelf at the sliced met counter. |
Trash can was removed and the gloves discarded during the inspection. |
Priority (P) |
0 |
| 40,41 Utensils |
in |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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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 |
Metal food service pans were observed to be stored wet stacked at time of inspection, not allowed to properly air dry prior to storage. |
|
Core (C) |
2 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
The white block cutting boards located at the deli sandwich station observed to be scored at time of inspection. |
|
Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
in |
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0 |
| 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. |
out |
1. The prep table where cornbread is made observed to have build up on the lower storage shelf at time of inspection, not properly cleaned, 2. The deli/bakery wrapping unit observed to have food debris build up at time of inspection, not properly cleaned, 3. The knife storage rack in the bakery observed to have build up at time of inspection, not properly cleaned. |
|
Core (C) |
3 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
The deli sandwich station refrigerated shelves were observed to be rusted at time of inspection, not properly maintained. |
|
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
The deli sales floor, deli storage room and bakery floor observed to have build up at time of inspection, not properly cleaned. |
|
Core (C) |
0 |