| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
Hand sink in back deli kitchen preparation area did not have any soap available at time of inspection. |
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Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed dried food residue on deli slicer from previous day's use, not properly cleaned and sanitized after use. |
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Priority (P) |
0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
Microwave in retail area was not properly cleaned and had spills in it at time of inspection. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
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0 |
| 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 several food items held in the main hot held unit and the hot held unit in the retail area with improper temperatures:
Chicken Thighs 128 F
Pork Chops 126 F
Chicken Wings 119 F
Cheeseburger 122 F
Grilled Chicken Sandwich 120 F
Egg Roll 120 F
All hot held foods should be maintained at a temperature of 135 F degrees or higher. |
PIC voluntarily discarded all food out of temperature at time of inspection. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 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 a quart of chicken salad sitting on a prep table with an internal temperature of 55 F degrees. Observed a quart of Egg salad sitting on prep table in kitchen area with an internal temperature of 45 F to 48 F degrees. |
PIC voluntarily discarded all food out of temperature at time of inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
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0 |
| 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 |
Observed several food items in walk in cooler that were not date marked: deli turkey meat and deli ham. |
PIC voluntarily discarded at time of inspection. |
Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed Deli turkey meat in walk in cooler with an expiration date of 08/12. |
PIC voluntarily discarded at time of inspection. |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
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0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
No visible thermometer was located in the milk cooler at time of inspection. |
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Priority Foundation (PF) |
1 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Test kits were observed to have been wet and had already changed color in the container. They were not useable at time of inspection. |
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Priority Foundation (PF) |
0 |
| 46 Non-food contact surfaces clean |
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0 |
| 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 |
Observed dried food on the back of wall where clean knifes are stored. Observed racks in storage area where dry goods are stored to have dust and debris build up on them at time of inspection. |
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Core (C) |
0 |