| 06,07 Hand Hygiene |
in |
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0 |
| 06,07 6 Hands Clean and Properly washed |
in |
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0 |
| 06,07 0080-04-09-.02(3)(d) Food employees shall clean their hands in a handwashing sink |
out |
Observed employee washing hands in 3 compartment sink before donning gloves |
Discussed handwashing practices with Deli PIC, when and where to wash hands, during inspection |
Priority Foundation (PF) |
0 |
| 13 Food separated and protected |
in |
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0 |
| 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 |
out |
Observed partial carton of eggs, on top shelf of deli refrigerator, stored next to fresh green pepper and onions, and stored over thawed case of corn dogs and a case egg rolls. Discussed storage of raw eggs with Deli PIC. |
Eggs moved to lower shelf during inspection. |
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed cutting board for deli prep table, soiled with black buildup in scores. |
|
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed food products in hot case not being maintained at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer, cheeseburgers 133F,119F, 124F; BBQ sandwiches 116F, 113F. |
Food products had been in hot case for approximately 1 hour. Food products were reheated to 165F or above and place back in hot case. Reheated food temperatures probed with a calibrated state thermometer: cheeseburgers 173F-203F; BBQ pulled pork 176F. |
Priority (P) |
2 |