| 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)(d) Food employees shall clean their hands in a handwashing sink |
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During inspection, inspector was washing hands at deli hand washing sink and observed deli employee wash their hands at the 3-compartment sink. |
Coached employee on washing hands at the designated deli hand sink only. |
Priority Foundation (PF) |
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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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Observed ice deflector shield for bulk ice bin soiled with spots of black matter along edge of ice deflector shield that comes in contact with ice cubes. Observed veggie chopper, stored on prep counter next to microwave, soiled with dried vegetable pieces in chopper blade; chopper hand not been cleaned (washed, rinsed, and sanitized) after last use. Per deli PIC, the chopper may have been used the prior day by second shift. Observed deli PIC not cleaning/sanitizing food thermometer in between uses. Observed inside of strawberry slushie dispenser chute soiled with a black substance.
PIC cleaned ice deflector shield and slushie dispenser during inspection. |
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Priority Foundation (PF) |
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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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Observed food product in hot case not maintaining a temperature of 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer were BBQ sandwiches 106F, cheeseburgers/hamburgers 129F-133F. |
PIC stated that sandwiches has been in the hot box for approximately 30 minutes. Sandwiches were pulled from hot box and reheated to the following temperature: BBQ 193F, hamburgers 167F. Sandwiches were remade and placed back in the hot box during inspection. |
Priority (P) |
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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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Observed employee serving exposed food from hot box with no head covering; observed deli employee working in kitchen with no head covering (food had been prepared and placed in oven and fryer). |
Discussion had with all employees on when head covering should be worn. All employees donned head covering during inspection. |
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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Observed employee use wiping cloth and store on prep table counter. Discussed wiping cloth storage during inspection along with sanitizer preparation. |
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Core (C) |
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| 44,45 Utensils and equipment |
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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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Observed test kit on hand for quaternary sanitizer expired; expiration date was 04/01/2025. PIC stated new strips were on order. |
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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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Observed the outside of slushie dispenser chutes dusty; observed retail fountain machine tray soiled with dust and syrup buildup (cleaned during inspection). |
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Core (C) |
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