| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Employees and PIC lacked knowledge of temperature and sanitation controls for food safety. |
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Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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With failure of inspection and many Priority and Priority Foundation Violations noted,duties of PIC not being met. |
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Priority Foundation (PF) |
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| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Observed drinks on top of microwave and prep table in deli. |
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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)3 Handwashing sinks, properly supplied with drying devices |
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Observed no hand drying devices at handsink by warewashing sink. |
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Priority Foundation (PF) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
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| 09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented |
out |
Observed a open chub of buffalo chicken and a open chub of roasted chicken breast with foul odor and slimy. |
Deli employee discarded both chubs |
Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Observed sanitizer water for 3 compartment sink at 110F. Sanitizer can not accurately be determined with improper temperature of sanitizer water. Water should be lukewarm. |
PIC re-made sanitizer water |
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 |
out |
Observed foods in deli hot hold box with temperatures below 135F. Temperatures taken with state calibrated themometer. See Temp chart above. |
Foods discarded by deli employee. |
Priority (P) |
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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 |
out |
Observed foods in deli case and salad case with foods being held above 41F. Temperatures taken with state calibrated themometer. See Temp chart above. |
Foods discarded by deli employee |
Priority (P) |
0 |
| 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 |
out |
Observed chubs of deli sandwich meats and cheeses held past the 7 day date mark on products in deli case. Observed serveral foods in walk in cooler with no date marking and some chubs of sandwich meats in deli case with no date marking. See comments for dates and name of foods. |
All foods with date marking violations were discarded by deli employee. |
Priority (P) |
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| 37 Personal Cleanliness |
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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 in deli with hair net only on bun of hair. Whole head of hair not covered. |
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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(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Observed 2 knives in deli with chipped ends on blades. |
Knives removed from service. |
Priority (P) |
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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 oven in deli with heavy dust and debris build up close to exhaust. |
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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(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
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Observed ceiling in deli storage area with missing tiles and damaged. Walls and ceiling with mold. Floor in main storage area pitted and accumalating debris, not easy to clean. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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Observed ceiling in deli leaking water on to floor. Deli walk in cooler ceiling leaking and or condensor leaking water on to floor. |
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Core (C) |
2 |
| 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 |
out |
Observed employee cell phones on prep table by microwave in deli. Observed employee jacket hanging on mixer in deli. |
Employee items removed from deli production area. |
Core (C) |
0 |