| 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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Observed an employee in meat department stocking in retail area and come into meat department and put on a glove to help a customer without washing hands prior to doing so. |
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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-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed parts of a slicer stored in a hand sink in the meat room area where the ban saw is located at time of inspection. |
PIC removed equipment from hand sink at time of inspection. |
Priority Foundation (PF) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
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Observed 3 packs of raw chicken in walk cooler stored on top of a box of raw bacon and chicken was leaking onto the box at time of inspection. Also observed chicken stored with ground beef on the same rack in the meat walk in cooler. |
Employee removed and separated species at time of inspection. |
Priority (P) |
0 |
| 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 Hobart mixer in deli area stored cleaned with dried food on the mixer shaft at time of inspection, not properly cleaned after used. |
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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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Observed 3 deli meat slicers in the deli department stored clean at ambient temperature with dried food from the day before, not properly cleaned and sanitized after prior use. Observed cheese crater in olive bar area stored clean with dried food on blades, not proper cleaned after used. |
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Priority (P) |
3 |
| 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 to dips made and refrigerated in the olive bar reach in cooler with no date or label at time of inspection. Observed sliced chicken deli meat with a discard date of 12/25 which is too many days. |
PIC discarded at time of inspection. |
Priority (P) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(2)(d)12 Warewashing machine thermometer and pressure gauge working properly. |
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Observed the temperature gauges on the dishwasher machine near chicken fryer not working at all when running dishwasher at time of inspection. |
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Priority Foundation (PF) |
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| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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Observe food build up on lip of dish machine near fryer and on the inside of the machine around the sprayer at time of inspection, not properly cleaned on prior day use. |
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Core (C) |
1 |
| 47,48,49 Plumbing |
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| 47,48,49 47 Hot and cold water available |
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| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
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Observed water at hand sink near ice machine in meat department with a stream of water and not enough pressure to properly wash hands at time of inspection. There is another hand sink located adjacent in the meat room from this one. |
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Priority Foundation (PF) |
0 |