| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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This violation is being written due to the 6 priority violations that occurred during today's inspection. |
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Priority Foundation (PF) |
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| 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)(a) Food employees shall keep their hands and exposed portions of their arms clean. |
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Observed employee continuously touching their personal clothing with gloves; employee not keeping hands clean; not washing hands and changing gloves for food preparation after touching personal clothing. |
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Priority (P) |
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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 deli employee donning gloves for food preparation without first washing hands; observed employee leave deli area to give customer slice meat product, return to deli, don another pair of gloves for food preparation without first washing hands; |
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Priority (P) |
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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 handwashing sink in meat department blocked by black tray and observed basin of handwashing sink to contain soiled towels and a small container of sanitizer solution. Handwash sink is not accessible for handwashing. (The black tray was removed from blocking hand sink during inspection). |
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Priority Foundation (PF) |
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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 cartons of raw eggs, located on shelf in grocery/dairy walk-in cooler, stored on top of margarine sticks and prepackaged cookies. |
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Priority (P) |
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| 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 sandwiches in retail deli hot case not being maintained at 135F or above for hot holding food safety control. Mini cheeseburgers, probed with a calibrated state thermometer were 114F, and 3 @ 131F. |
Mini cheeseburgers were voluntarily discarded during inspection. |
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)8 Date Marking; Discard food after 7 days at 41F |
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Observed various deli meat chubs, in deli/meat department walk-in cooler with expired date marking. Please see inspection summary with list of items, quantity and date mark. |
Deli meat chubs were voluntarily discarded during inspection. |
Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
not observed |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Observed a bottle of Fantastik cleaner, 1 bottle of easy off oven cleaner and 1 can of metered insecticide spray sitting next to packs of deli condiments and deli paper bags on the bottom shelf below the chicken hotbox; observed a can of WD 40 sitting next to single service plastic containers, used for cut fruit, on a storage shelve next to the produce walk-in cooler. |
Chemicals were stored away from deli products and produce single service items during the inspection. |
Priority Foundation (PF) |
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| 24,25 0080-04-09-.07(2)(b) Chemicals used according to law; pesticide shall be applied only by an certified applicator. |
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Observed 1 can of metered insecticide spray in deli area and 1 can of raid insect spray in produce area. Spray insecticides may only be used by a certified pest control service applicator. |
Cans of insecticide were voluntarily discarded during inspection. |
Priority (P) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Observed soiled wiping cloth in meat department not being held in sanitizer; soiled wiping cloth was laying on top of cutting board. |
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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. |
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Observed deli handwashing sink basin soiled with brown residue and buildup; observed shelving in the deli/meat department walk-in cooler soiled with food debris buildup on shelves. |
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Core (C) |
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