| 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 employee with 1 glove on and then handed a phone to another employee with the hand that had no glove then went and placed on a glove on that hand and then handled food without washing hands first before placing on another glove. Observed the same employee with gloves on handling raw chicken for rotisserie and then employee removed gloves and placed on a plastic apron and then gloves and then went to handle raw chicken again all without washing hands first before placing on gloves. |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
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Observed 1 hand sink by ware wash sink and 1 hand sink by fryers both with 1 foot pedal and no hot water was available at either sink. There were 2 other hand sinks in the deli with hot water, so no closure was issued. |
Manager put work orders in on both sinks and employees were told not to use those and to use two other sinks in the deli that did have hot water. |
Priority Foundation (PF) |
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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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When entering deli observed employee draining liquid from a bag of food in the hand sink at time of inspection. |
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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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Observed no paper towels located at hand sink by fryers at time of inspection. Observed no paper towels at hand sink in meat room at time of inspection. |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Sanitizer in bakery deli area was over 500 ppm at time of inspection. |
Employee emptied sanitizer water and ran new sanitizer at time of inspection with a reading of 350 ppm to 400 ppm. |
Priority Foundation (PF) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.03(5)(a)1 Stored frozen foods shall be maintained frozen |
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Observed 7 bags of various chicken wings in coffin freezers in retail are that were not frozen and soft to touch. All frozen foods should remain frozen. |
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Core (C) |
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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)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Observed food on the floor in the grocery freezer under the racks at time of inspection. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Observed coat hanging in bakery area with cake decorating supplies used on cakes. |
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Core (C) |
0 |