| 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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Employee was observed to be handle and bread raw chicken at the frying station, with single use gloves. Employee removed single use gloves and placed a new pair of single use gloves then moved to the hot bar to prepared a ready to eat breakfast biscuit for a customer. Employee did not wash their hands after handling raw chicken and removing single use gloves. |
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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)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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The first deli meat slicer had excessive amount of buildup on the blade. The bottom wheel of the meat ban saw was observed to have excessive amount of dried food residues. The can opener blade attached to the food preparation table in the food service area was observed to have excessive amount of dried food residues on the blade. |
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Priority (P) |
0 |
| 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 |
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Bone in chicken in box near the front register (being offered for sale at grab and go) at the hot holding chicken case were observed to have internal temperature of 109 degrees F. |
Person in charge voluntary discard this box of bone in chicken in the trash at the time of inspection. |
Priority (P) |
0 |
| 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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Sliced deli ham, turkey and cheese in a metal container at the food service preparation area was observed to have internal temperature of 46 to 51 degrees F. |
Person in charge voluntary discard these foods reference in the violation in the trash at the time of inspection. |
Priority (P) |
0 |
| 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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Foods service cold holding unit on the speed rack were observed to be in the cooling process with tight fitting lids and tight fitting plastic wrap. |
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Priority Foundation (PF) |
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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. |
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Employee observed to be preparing raw chicken for deep frying was observed to have a beard and no beard restraint while open foods were present. |
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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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Wiping cloths observed to be use to wipe down raw chicken preparation area were not being stored in sanitizer. |
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Core (C) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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The ice scoop located at the above the large ice machine in food preparation area was observed to be stored uncovered and unprotected. |
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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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The food service preparation cutting boards, the small cutting boards being stored on the ready to use metal rack and the produce department cutting board were observed to be heavy scored. A pair of thongs in handing in the food service preparation area were observed to have chipped and missing plastic pieces. The second deli meat slicer push plate was observed to have pieced of chipping plastic. |
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Priority (P) |
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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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Several plastic meat trays used for moving packaged meats were observed to be cracked and missing pieces. |
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Core (C) |
0 |