| 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 prepare raw chicken for the rotisserie chicken. Employee placed two pair of gloves on, after placing the raw chicken into the oven. Employee did not remove single use gloves, employee was observed to move on to sanitizing the front of the rotisserie chicken oven and picked up sanitizing bottle from ready to eat deli meat slicers and touched door handles and cart handles before removing single use gloves and washing their hands. |
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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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Middle deli meat slicer in the food service area was observed to have excessive amount of dried food residues on the base, under lip of the slicer blade and bottom lips of the slicer blades. |
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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 |
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Bone in chicken wings in the hot holding case were observed to have internal temperature of 114-123 degrees F. Egg rolls in the hot holding case at the food service area was observed to internal temperature of 110 degrees F. Packaged chicken sandwiches in the hot holding case were observed to have internal temperature of 114-123 degrees F. Boneless chicken in the hot holding case were observed to have internal temperature of 118-123 degrees F. |
All foods referenced in the violations were observed to voluntary discarded in the trash at the time of inspection. |
Priority (P) |
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| 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)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, ... |
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Turkey in the deli meat cold holding unit at the food service had a preparation/open date of 19 May 2023 at 07:01 am and a discard/use by date of 06 August 2023 at 07:01 am. |
Person in charge changed the discard/use by date to 26 May 2023. |
Priority (P) |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Ham in deli meat cold holding unit at food service was observed to have preparation/open date of 15 May 2023 at 06:46 am and a discard/use by date of 22 May 2023 at 06:46 am. Observation was made at approximately 11:11 am on 22 May 2023. |
Person in charge voluntary discarded this deli meat in the trash at the time of inspection. |
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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 deli slicers was observed to have excessive amount of buildup and dried food residues. The racks in the dairy cold holding unit were observed to have excessive amount of dried food residues and build up. |
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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(5)(b) Physical facilities shall be cleaned as often as necessary |
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The floor in the walk in cold holding unit was observed to have excessive amount of trash and foods. |
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Core (C) |
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