| 06,07 Hand Hygiene |
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0 |
| 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 employee in the deli department remove cardboard from prep area while wearing gloves, then return to preparing "Ready to Eat" sandwiches without rewashing hands and changing gloves. |
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Priority (P) |
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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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-Observed food soil buildup on the underside of the cutting board at the deli pizza prep station.
-Observed dried chicken soils on the chicken grinder auger located in the seafood department prep room.
-Observed dried meat soils from previous day use on the meat department band saw blade guides. |
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Priority Foundation (PF) |
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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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Observed olive products at the retail self-serve olive bar with internal temperatures ranging from 49 degrees to 51 degrees at the time of inspection. Various olive products contained cheeses and rice.
Olive product temperatures were checked internally with TDA verified probe thermometer. |
PIC discarded olive products at the time of inspection. |
Priority (P) |
0 |
| 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 2 containers of corn souffle and 2 containers of mashed potatoes in the deli with no date marking. |
Food items were created/packaged this AM. PIC date marked the items at the time of inspection. |
Priority (P) |
0 |
| 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 |
out |
Observed clear plastic food storage containers in the deli stored as clean without allowing for complete air drying before being stored.
"Wet Stacking" |
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Core (C) |
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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. |
out |
-Observed dry protein soils from previous day's use on the interior of the upper pulley cover on the band saw located in the meat department.
-Observed accumulation of dry protein soils on the band saw handle located in the meat department.
-Observed dry protein soils on the exterior of the chicken grinder under the discharge plate area located in the seafood department prep room. |
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Core (C) |
1 |