| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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** Employee in deli area observed sanitizing dishes in the sink while the sanitizer solution was hot 117F. Employee stated she doesn't know how to use the test strips or the proper sanitizer concentration. |
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Priority Foundation (PF) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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** Raw pork and country ham (with safe handling instruction) observed stored above fully cooked ham in the display cooler. |
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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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** White organic matter observed on the filters of fresh produce cooler. |
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Priority Foundation (PF) |
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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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** In use deli slicer observed without time available for when the slicer placed into service or when next cleaning is due.
** Deli slicers observed to not be cleaned and sanitized every 4 hours. Employee stated they wipe it down after each use. Firm is using Spark for cleaning slicers. the cleaning recorded for only one time a day. For example, on 04/19, slicers cleaned only one time in the morning 9:44 am. Slicer had been used for all day. |
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| 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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** Blacked pepper turkey breast 48F
** Turkey breast 52F.
** Honey Ham 54F.
** Provolone cheese 61F.
** Beef bologna 59F.
** Cracked pepper turkey breast 66F. |
PIC voluntarily discarded all the food items during inspection. |
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| 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-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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** Deli display cooler observed not work properly. Top of the cooler observed at 64F. and bottom of the cooler observed at 53F. Inspector checked the temperatures of the food stored in the cooler in different spots and all the food items were out of temperature. |
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Priority Foundation (PF) |
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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(5)(a) Maintained in good repair |
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** Missing ceiling tiles observed in the deli prep area. |
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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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** Employees hats and purses observed stored above deli bags in the deli area. |
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Core (C) |
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