| 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)(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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Deli employee making pizzas observed to remove glove and use cell phone that was in her back pocket then proceed to place on clean gloves without washing hands before continuing food prep. Deli employee observed to process foods without washing hands before placing gloves on. |
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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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Meat grinder head was observed to have old buildup present when head was removed. PIC stated they only removed and cleaned once per week. |
Grinder was cleaned and sanitized during inspection. |
Priority Foundation (PF) |
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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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Deli slicer stored in ambient temperature room is not being cleaned and sanitized every 4 hours. |
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Priority (P) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 17 Reheating procedures for hot holding |
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| 16,17,18 0080-04-09-.03(4)(c)1 Reheating for Hot Holding- general (165F) |
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Store made chicken fajita being placed on hot bar observed to have internal temperature of 155F. |
Food was placed back in oven to reheat to 165F or above before placed into service. |
Priority (P) |
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| 16,17,18 0080-04-09-.03(4)(c)3 Reheated for Hot holding -Commercially processed (135F) |
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Chicken and rice observed to have internal temperature of 123F after removed from oven and placed on hot bar. |
Food was removed and placed back in oven to heat 135F or higher. |
Priority (P) |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature |
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Rotisserie chickens in walk in cooler that were cooked previous day and cooled overnight observed to have internal temperature of 55F to 57F when checked with TDA probe thermometer. |
Total of 10 rotisserie chickens were discarded during inspection by PIC. |
Priority (P) |
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| 19,20 safe temperature holding |
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| 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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6 quartered watermelons on ice bed observed to have internal temperature of 55F when checked with TDA probe thermometer. |
PIC discarded 6 quartered watermelons during inspection. |
Priority (P) |
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| 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-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
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Firm is cooling foods in walk in cooler in tightly sealed containers, not vented to allow air flow and heat escape to ensure cooling occurs within time allowed. |
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Priority Foundation (PF) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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Juice Cooler #2 missing thermometer for cut vegetables, Cold deli case is missing thermometer. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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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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General freezer observed to be dripping condensation onto boxes with heavy ice buildup observed on boxes stored in freezer. |
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Core (C) |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Observed condensation dripping onto packaged products in deli walk in cooler. |
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Core (C) |
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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 wet wiping cloths laying on prep counter at pizza station. Wet bloody towel laying on cutting block in meat department. |
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Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Single service juice bottles and caps are in open boxes and unprotected during storage in juice bar area. Back storage room has single service article laying loose and in open boxes unprotetced. |
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Core (C) |
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| 44,45 Utensils and equipment |
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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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Meat department test strips observed to be wet and unusable to properly test sanitation concentration. |
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Priority Foundation (PF) |
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| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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Auto dishwasher has organic matter buildup present on top of dishwasher, scale buildup present on spray nozzles, dishwasher door channels has organic matter buildup present. |
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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 |
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Fan guard on overhead condensing units in meat cooler and in deli walk in cooler have loose dust accumulation present. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
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Florescent lights in back room above food containers are not properly shielded. |
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Core (C) |
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