| 06,07 Hand Hygiene |
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0 |
| 06,07 7 No bare hand contact with ready to eat food |
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| 06,07 0080-04-09-.03(3)(a)1 No bare hand contact with ready to eat food |
out |
Deli employee observed at time of inspection to be handling RTE (ready to eat) breakfast foods at time of inspection, no bare hand contact permitted with ready to eat food. |
Discussed glove use and alternate methods for RTE foods. |
Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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The slicer and vegetable slicer in the deli observed to have prior day use build up at time of inspection, not properly cleaned and sanitized. |
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Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 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, ... |
out |
Bologna opened prior day observed to not be date marked at time of inspection. |
Date marking requirements discussed including 6 days beyond the day of creation |
Priority (P) |
0 |
| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
out |
A chemical spray bottle was observed to be labeled Sanitizer, the bottle did not have sanitizer in it, the bottle contained a degreaser. |
Proper labeling requirements of chemical bottles discussed. |
Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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0 |
| 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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Food containers were observed to be stored in the prep cooler on the lower shelf in pooling condensation water at time of inspection. |
Storage or display of packaged food in contact with water or ice were discussed with the PIC. |
Core (C) |
1 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
The white block cutting board on the refrigerated prep cooler observed to be scored, rough and discolored at time of inspection, not properly maintained. |
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Priority (P) |
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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 chemical Test Kits observed to be available at time of inspection to measure the PPM concentration of sanitizing solution chlorine. |
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Priority Foundation (PF) |
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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. |
out |
The wall adjacent to and behind the vegetable chopper and slicer was observed to have food debris build up at time of inspection, not properly cleaned. |
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Core (C) |
0 |