| 06,07 Hand Hygiene |
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0 |
| 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... |
out |
Observed employees failing to properly wash hands after contamination by performing cleaning duties, entering door-ways, etc. prior to replacing gloves. Employees must wash hands after contamination prior to putting on protective gloves. |
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Priority (P) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
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Observed boxes of raw chicken stored directly above boxes of raw pork located in the deli walk in cooler. |
Observed boxes of chicken moved to the bottom rack. |
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 two slicers in the deli department, floor mixer in deli department , slicer in meat department, and cuber in the meat department all not properly cleaned and sanitized. |
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Priority Foundation (PF) |
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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 gravy at hot bar out of temperature. The internal temperature of gravy is 118'. |
Product discarded during inspection. |
Priority (P) |
2 |
| 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 cut watermelon stored in bulk bin with ice out of temperature. The internal temperature of watermelon was 57'.
Observed deli cheese and deli meat located in the prep cooler out of temperature. The internal temperature of deli items was checked at 48'-50' |
Product discarded during inspection. |
Priority (P) |
1 |
| 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 prep cooler located in the deli department not properly working and holding food products to the minimum of 41'. The cooler is temperature checked at 50'. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
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Observed two roll up doors located in the receiving area with outer openings unprotected. One door has been hit and damaged causing outer opening and the other door has weather stripping in poor repair causing outer opening to be unprotected. |
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Core (C) |
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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)(c)2 Storage or display of packaged food in contact with water or ice |
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Observed lobster tails stored in pooling water located in the fresh seafood case. The ice had melted causing the lobster tail to be submerged in the water. |
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Core (C) |
0 |
| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry |
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Observed multiple employees wearing watches and rings that are not solid bands while in production in the deli department. |
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Core (C) |
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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. |
out |
Observed employee working in the deli department without wearing proper beard restraints while preparing foods. |
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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 heavy grease build up on table underneath the grill area located in the deli department. |
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Core (C) |
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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)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed excessive grease and old food product build up on the floor underneath the fryers located in the deli kitchen. |
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Core (C) |
0 |