| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Employees do not have the proper knowledge to operate safe food handling while the owner is not present. |
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Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Employees do not know accurate temperatures for safe hot/cold holding items. |
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Priority Foundation (PF) |
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| 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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This inspector observed an employee washing her hands without using hand soap (no hand soap available at the handwashing sink). |
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Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(c)1 Handwashing sinks are installed according to the capacity of preparation areas |
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There is no handwashing sink located in the proximity of where the deli area is located (handwashing sinks are more than 6 feet away). A CLOSURE WILL BE ISSUED FOR THIS AREA BECAUSE PROPER SANITIZATION CANNOT BE DONE WHILE HANDLING FOOD IN ADDITION TO POSSIBLE CONTAMINATION. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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The handwashing sink near the food preparation area does not have hand soap. |
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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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The breading cart is unclean with old flour/breading. |
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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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The deli slicer has old food debris/buildup on it. |
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Priority (P) |
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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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Condiments in the cold holding cooler are above 41 degrees (Tomatoes-60, Cheese-52, Pasta Salad-55, Sausage-48). The food items were probed with the state certified thermometer to ensure accurate temperatures (VOLUNTARILY DISPOSED OF). |
The employee voluntarily disposed of the food items. |
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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There is no date marking in place for deli meat and cooked food in the walk-in cooler. |
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Priority (P) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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There is no label on the bagged ice (no name/address/manufacturer information). |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
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There are drinks stored in a black bin in the front of the store in melted ice water (not solid/frozen). Tongs were not covered. |
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Core (C) |
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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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Employees are not wearing hair restraints while handling cooked food. |
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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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There were wiping cloths in the itchen prep area improperly stored; not dry or held in sanitizer. |
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Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(5)(b)3 Single-service articles shall not be reused. |
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The firm is reusing clear containers that are only used for one time use (employees are washing the clear containers and storing them to dry for reuse.) |
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Priority (P) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(3)(b)2 Toilet tissue available in toilet room |
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There is no tissue in the public restroom. |
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Priority Foundation (PF) |
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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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This inspector observed a cell phone and open fruit container on the hot holding warmer prep table that belongs to an employee. |
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Core (C) |
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