| 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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Observed deli employee donning gloves without proper hand washing. |
Had discussion with employee and observed her washing hands each time after, corrected during inspection. |
Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Handsink in deli out of papertowels. |
Paper towels replaced during inspection. |
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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Various biscuits on bottom shelf of warmer probed with calibrated thermometer at 104 - 130, should be maintained at 135 or above. |
Out of temperature biscuits removed for disposal during inspection. |
Priority (P) |
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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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Observed burgers in pan stored on counter out of temperature, probed with calibrated thermometer at 56F. Observed retail walk in cooler to not be working properly - raw chicken, eggs, Milo's tea and milk probed with calibrated thermometer at 57 - 63. |
Burgers removed for disposal during inspection. Out of temperature items in walk in cooler removed for disposal during inspection, observed items to be disposed of in dumpster. |
Priority (P) |
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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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Observed retail walk in cooler to not be working properly - raw chicken, eggs, Milo's tea and milk probed with calibrated thermometer at 57 - 63. |
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Priority Foundation (PF) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Observed container of BBQ stored on counter for thawing (product was probed with calibrated thermometer at 25F). |
Container was placed in refrigerator during inspection. |
Core (C) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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Exterior thermometer on retail walk in cooler broken, no secondary thermometer inside cooler. |
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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)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Cases of chicken stored on floor in retail walk in cooler (product was still frozen, moved to another cooler). |
Cases moved to another cooler and properly stored. |
Core (C) |
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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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Trays soiled under pizza oven roller. Back side of ice chute soiled at fountain machine. |
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Core (C) |
2 |