| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Training was done on setting up the three-compartment sink to avoid mixing dish detergent and sanitizer in the same compartment, dating sandwiches and deli meats, the cleaning frequency for the slicer, and protecting food items from contamination. |
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Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to the number of priority violations, the firm has not
demonstrated adequate managerial control for food safety. |
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Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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The hand sink in the prep area was observed being used for storage for dish detergent and other chemicals. |
Items were removed from the sink. |
Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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There were no drying devices at the hand sink in the firm. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
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There was no hand sign at the hand sink located in the restroom. |
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Core (C) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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The deli slicer was observed with old food particles present (PIC advised that the slicer is being cleaned twice a day-inspector advised that the slicer should be broke down every four hours). |
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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 |
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Opened, sliced and whole pickles that read "Refrigerate after opening" were observed sitting in the container on top of the deli display case at a temperature above 41F (78F). |
The PIC disposed of the pickles. |
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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There was no date marking system in place for sliced deli meats or deli sandwiches that were made at the firm on the previous day. |
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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)(b) Chemicals used according to law; pesticide shall be applied only by an certified applicator. |
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Bug spray was observed stored in the prep area on the prep table and in the hand sink near the three-compartment sink. |
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Priority (P) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(5)(h) Toilet room cleaning frequency |
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The restroom toilet, hand sink, and floor needs cleaning. |
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Core (C) |
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| 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(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
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Ceiling tile was observed missing over the deli display case. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. |
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Mops were observed stored directly on the floor and in unclean mop water (mops should be stored to air dry). |
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Core (C) |
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