| 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... |
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Observed a bakery employee working in the dept with bare hands, and then she donned gloves and started working with ready to eat foods bagging bread at prep table without washing hands first.
2. Observed employee working in the Rotisserie chicken dept use chemicals to clean prep table and then remove gloves and don new gloves to continue to work with food without washing hands first at time of inspection. |
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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-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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The hand sink in the Rotisserie Chicken dept. was observed to be out of hand soap at time of inspection. |
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Priority Foundation (PF) |
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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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Observed a pink slimy build-up inside the ice chute of the fountain machine in the cafe area at time of inspection.
2. Observed build-up of dried food residue on the tomato slicer stored clean and sanitized in the cafe. Slicer had not been in use on the day of inspection. |
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Priority (P) |
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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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There were multiple hot/cold holding cases without temperature measuring devices available at time of inspection. Ex. Rotisserie Chicken hot holding case, Fresh meat case, and retail reach in cases. |
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Priority Foundation (PF) |
3 |
| 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 in wiping cloths stored on the faucet of the 3 Bay sink in the cafe at time of inspection. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
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Observed white packaged food storage pans in the Meat dept. and Cafe area to be pitted and some cracked making them no longer smooth and cleanable at time of inspection. |
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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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1. Observed sticky liquid spillage in the cabinet under the 1st fountain machine in the cafe area.
2. Observed a build-up of food residue, debris, and spillage under the front prep/single serve items counter in the Cafe.
3. Observed build-up of food residue and debris in the tracks of the Rotisserie chicken display hot holding case at time of inspection. |
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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(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Observed personal drinks stored on rack with food and single service items in the cafe next to the pizza prep table, and in the bakery cooler on the storage rack next to the door with food items at time of inspection.
2.Observed personal coats and jackets stored on rack with food and single service items in the prep room of the bakery at time of inspection. |
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Core (C) |
0 |