| 04,05 Hygiene |
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0 |
| 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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Employee's personal drinks were observed to be stored directly on a food preparation table in the back preparation area while open foods were present. |
Employee removed employee's personal drink and discarded in the trash at the time of inspection. |
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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Several of metal storage pans located on the clean ready to use racks were observed to be have dried food residues on the food contact surfaces. |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
The blades to the tomato slicer were observed to have excessive amount of dried food residues. The vegetable chopper was observed to have excessive amount of food residues on the blades and food contact side of the chopper. |
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Priority (P) |
0 |
| 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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Shredded beef on the preparation table was observed to have internal temperature of 64 degree F. Sliced deli meats, bolonga, loaf, and salami on the food preparation table were observed to have internal temperature of 50 to 54 degree F. Eggs at the sandwich preparation line, were observed to have internal temperature of 51 degrees F, sliced turkey at same location was observed to have internal temperature of 47 degrees F, mozzarella cheese, same location was observed to have internal temperature of 44 degree F. Sliced tomatoes at sandwich preparation line was observed to have internal temperature of 44 degrees F. |
Person in charge voluntary removed these foods observed in the violations from the preparation line for wasting. |
Priority (P) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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A package of shredded beef was observed to be stored for thawing in sink basin of the preparation sink, without running water. |
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Core (C) |
0 |
| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Several metal containers were observed to stored wet stack at both the preparation sink and at the clean ready to use metal rack near the three compartment sink. |
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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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Several of the plastic lids being stored above the three compartment sink were observed to have multiple cracks. |
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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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Testing strips for approved sanitizer had expiration date of June 2020. |
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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. |
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The bottom of the food preparation tables in the back had excessive amount of dried food residues. The overstock cold holding unit was observed to have excessive amount of liquid residues and dried food residues on the bottom of the cold holding unit and on the doors and seals. |
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Core (C) |
0 |
| 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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Both the three compartment sink drains and the preparation sink drains were observed to have excessive amount of dried food residues and black build up. The floor in the walk-in cold holding unit had excessive amount of trash and dried food residues. |
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Core (C) |
2 |