| 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... |
out |
Observed employee donning gloves for cold cut sandwich preparation, without first washing hands. |
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Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Observed deli handwashing sink not supplied with towels/drying device. |
Towels were supplied at deli handwashing sink during inspection. |
Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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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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Observed no sanitizer at deli 3 compartment sink. |
PIC obtained a jug of plain Chlorox bleach for 3 compartment sink, 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, ... |
out |
Observed deli food ready to eat food products with no date marking. Observed deli bologna chub and container of pulled BBQ pork in deli meat case with no date mark; observed deli ham and deli turkey in deli prep table with no date mark; observed deli turkey chubs, cut and frozen, stored in deli upright freezer, with no date mark referencing day first cut. Per PIC, these items last approximately 2 to 3 days. |
Date marking was corrected during inspection. Items with no date mark were cut or opened yesterday 11/03/24 per PIC. |
Priority (P) |
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