| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Employee was observed to be walking through the food preparation of the deli while eating with open foods present. |
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| 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 was observed to handle then crack raw shell eggs, then continued food preparation with handling of ready to eat foods, handling food containers, and handling food utensils. Employee was asked by deli manager to remove single use gloves and wash their hands, employee removed single use glove and place a new pair of gloves on. Employee did not wash their hands after handling raw shell eggs. Employee was observed to handle raw chicken with single use gloves on, employee moved away from the raw chicken area. Employee with the same single use gloves on when they handle the chicken moved to the clean ready to use dish area, touched several dishes, grabbed a dish, then moved back to the raw chicken handling area to bread raw chicken. Employee did not remove single use gloves and wash their hands after handling raw chicken. |
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| 09,10,11,12 Approved Source |
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| 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 |
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Five packages of pork tenderloin being offered for sale at the raw meat display area were observed to have discoloration and swollen packages. |
Person in charge removed these foods being offered for sale and segregated during the inspection. |
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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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The automatic chopper, next to the preparation sink in the deli department were observed to have excessive amount of buildup and dried food residues. |
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Priority Foundation (PF) |
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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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Slicer, stored at ambient temperature in deli department were observed to have excessive amount of buildup on back of the push plate, knobs, and underside of the push plate from previous days use. The underside of the cutting boards in the food preparation area, at the sandwich preparation station and the makeshift at the cook station were observed to have excessive amount of dried food residues and build up from previous days use. |
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Priority (P) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Employee washing dishes at the bakery department three compartment sink was observed to submerge the dishes and utensils in the sanitizer and immediately removed then place on drain board for air drying. Employee did not submerge dishes in the sanitizer for a minimal contact time of 30 seconds. |
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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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Rice at the cook station of the deli department had an internal temperature of 44-47 degrees. Cut peppers, yellow, green and red, chopped onions, and shredded cheese at the cooking station makeshift unit had an internal temperature of 50-54 degrees F. Romaine lettuce and leafy green spring mix at the self-serve salad bar hand an internal temperature of 44-47 degrees F. Cantaloupe and pineapple (mixed together) cut fruit at the self-serve salad bar hand an internal temperature of 46 degrees. The first pan of meatballs at the self-serve salad bar hand internal temperature of 46 degrees F. |
Person in charge had employee voluntary discard on the foods reference in the violation in the trash during routine 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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No salt turkey deli meat in the retail display case was observed to not have a date mark. Beef bologna has an open/preparation date of 16 December 2024 and a discard/expiration date of 1 February 2025. |
Person in charge changed the discard/expiration date from 1 February 2025 to 22 December 2024. |
Priority (P) |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Three packages of chicken deli meat in the sandwich bottom preparation cold holding unit had a sell by date of 15 December 2024. Pit ham deli meat had a open/preparation of 6 December 2024 and a discard/expiration date of 12 December 2024. Corn beef deli meat has a open/preparation date of 8 December and a discard/expiration date of 15 December 2024 |
The foods referenced in the violation were observed to be voluntary discarded during the inspection.
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Priority (P) |
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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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Employee was observed repacking mixed Chex mix from a garbage bag in the back deli storage area. Employee indicated that Chex mix is mixed and then repackage in these garbage bags. Employees in the bakery were observed to be portioning bread in reused cardboard boxes. The bread was in direct contact with the reused cardboard box. Several ready to eat pies and breads were observed to be stored on speed racks uncovered and unprotected. |
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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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Several wet wiping cloths were observed to be heavy stacked in sanitizer buckets but not submerged in sanitizer solution. |
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Core (C) |
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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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Employee was observed to be drying dishes removed from the automatic dish washer with linen cloth. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Cutting boards in the bakery and deli department in food preparation areas were observed to be heavy scored. Several food containers both metal and plastic were observed to have sticker residues on the sides and many of these containers were observed to stacked with food contact area touching the sticker, in the clean ready to use area. Two plastic red top plastic containers were observed to have chipped or broken pieces. |
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| 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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Excessive amount of dried food residues and build up was observed to be present in the bottom cold holding unit throughout the deli preparation area. Drawer slides for retail display cases in the deli had excessive amount of buildup and dried food residues. Excessive amount of dried food residues and buildup was observed on the storage shelves and bottom shelves in the bakery department. Bakery proofers were observed to have excessive amount of buildup, black residues and dried food residues inside and on the frame. The retail display cases for whole unpackaged produce had an excessive amount of buildup of dirt and were heavy soiled. The racks and shelves of the retail display milk section had excessive amount of dried food residues and build up. |
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Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 49 Sewage and waste water disposal |
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| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
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Water was observed to be dripping from condensate unit in meat department preparation area. |
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Priority (P) |
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