| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Insufficient demonstration of food safetyknowledge. |
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Priority Foundation (PF) |
1 |
| 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)(d) Food employees shall clean their hands in a handwashing sink |
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Per discussion with owner, hands are washed in 3 compartment sink. |
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Priority Foundation (PF) |
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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 deli hand sink basin to contain zip lock bags and lids. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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Observed deli handwashing sink and restroom sink not supplied with soap. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
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Observed no handwashing sign in restroom. |
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Core (C) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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Observed raw chicken stored above onions in milk walk in cooler *** Observed eggs in deli refrigerator stored above pulled bbq pork. Ready to eat items must be stored above raw meat product. |
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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 slushie machine dispensers soiled with a black substance ** Observed cappuccino dispenser with excessive dried product build up, *** Observed coffee pot glass tube and above brew basket soiled. *** Observed dish rack for drying clean dishes, soiled. |
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Priority Foundation (PF) |
2 |
| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Observed food products in hot box not being maintained at a temperature of 135F or above for food safety control. Foods probed with a calibrated state thermometer were BBQ Sandwiches 117-118F, Chicken Sandwiches 120F-133F, Cheeseburgers 118F-122F. |
Food products were voluntarily discarded during inspection. |
Priority (P) |
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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 food products in deli refrigerator not being maintained at 41F or below for food safety control. Food products in refrigerator were probed with a state calibrated thermometer were raw fish, raw chicken, thawed egg rolls, raw eggs, and pulled bbq pork with temperatures from 52F-55F. |
Foods voluntarily discarded during inspection with and estimated cost of $86.00 |
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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Observed no date marking system in place. |
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Priority (P) |
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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-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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Observed deli refrigeration not sufficiently working to keep deli products below 41F for food safety control. (Raw fish, raw chicken, and eggs 52F) |
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Priority Foundation (PF) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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Observed no thermometers in the deli prep table (mushrooms at 38F) or the deli refrigerator (raw fish 52F). |
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Priority Foundation (PF) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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Observed deli employee not wearing a hair restraint while preparing food. |
Hair restraint was obtained and used during inspection. |
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)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Observed multiple pizza pans stored behind faucet on 3 compartment sink. |
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Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Observed single service lids stored on floor underneath fountain machine table *** Observed coffee filters stored incorrectly on top of coffee pot not being protected from contamination. |
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Core (C) |
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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(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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No sanitizer strips available for sanitizing Quat Tabs on hand, per discussion with owner. |
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Priority Foundation (PF) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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Observed doors on hot box cabinet not closing properly to keep in heat. ***Observed 3 compartment sink faucet not working correctly. Per discussion with owner during demonstration of preparing sanitizer, the faucet leaks and they turn faucet on underneath the sink from wall. |
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Core (C) |
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