| 06,07 Hand Hygiene |
in |
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0 |
| 06,07 6 Hands Clean and Properly washed |
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0 |
| 06,07 0080-04-09-.02(3)(d) Food employees shall clean their hands in a handwashing sink |
out |
Employee was observed to wash hands at 3 bay ware wash sink during inspection and did not use hand soap during hand washing, hands are to be washed at hand washing sinks only and hand cleanser must be used each time hands are washed. |
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Priority Foundation (PF) |
0 |
| 13 Food separated and protected |
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0 |
| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
out |
Raw animal foods are not properly separated during storage at time of inspection, rolls of raw ground beef were observed to be stored directly above raw fish fillets in walk-in cooler during inspection. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Macaroni & Cheese stored in prep cooler was observed to be out of safe holding temperature range, internal temperature was checked at 47.3 to 48.1 degrees F with TDA probe food thermometer at time of inspection. Deli foods at deli display cooler were observed to be out of safe holding temperature range at time of inspection, internal temperatures checked 45.3 degrees F on commercially processed green beans, 47.0 degrees F on raw ground beef patties, and 44.1 degrees F on deli bologna at time of inspection. Product must be maintained at 41 degrees F or lower. |
Person in Chage voluntarily discarded foods as requested by Inspector during inspection. |
Priority (P) |
1 |
| 37 Personal Cleanliness |
in |
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0 |
| 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. |
out |
Two food employees with beards were observed working in deli food service and not wearing beard restraints or hair restraints at time of inspection. |
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Core (C) |
1 |
| 42,43 Single service & gloves |
in |
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0 |
| 42,43 42 Single-service articles stored and used |
in |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Single service cups observed to be stored on floor in back-room area during inspection. |
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Core (C) |
0 |
| 47,48,49 Plumbing |
in |
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0 |
| 47,48,49 48 Plumbing installed; backflow devices |
in |
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0 |
| 47,48,49 0080-04-09-.05(2)(c)4 Plumbing system installed to prevent backflow of contaminant into the water supply system (hose bibb or vacuum breaker) |
out |
No backflow protection is provided where a hose is connected to water supply at mop sink, a vacuum breaker is required. |
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Priority (P) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
in |
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0 |
| 51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. |
out |
Exterior deli grease container is not properly maintained, heavy grease buildup on container. |
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Core (C) |
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
out |
Litter scattered around dumpster area, old construction materials piled at dumpster area and against rear of building, unused miscellaneous equipment piled in enclosure area at back of building creating possible pest harborage sites. |
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Core (C) |
0 |