| 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 help adjust the hairnet of team member, remove gloves and don gloves, for preparing serving containers for customer meals from hot bar, without first washing hands; observed deli employee touch glasses and top of hair net, remove gloves, and don another pair of gloves without first washing hands. |
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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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Observed meat department handwashing sink not supplied with paper towels. |
Hand washing sink in meat department was stocked with paper towels during inspection. |
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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Observed Raw Ground Turkey stored above ready to eat deli cheese slices in the retail meat case; observed raw pork product stored above ready to eat ham slices and ham chops in the retail meat case. |
All ready to eat food products were stored above raw meat product during inspection. |
Priority (P) |
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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, in deli, white plastic tub with lid, containing stored clean Disher serving scoops for deli hot case, soiled with black buildup and food debris; Observed 2 metal Cambro's stored clean under deli prep table, soiled with food debris. |
White plastic tub and Cambro's were washed rinsed and sanitized during inspection. |
Priority Foundation (PF) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed sanitizer in meat department sanitizer bay, not at a sufficient concentration for sanitizing food contact surfaces. Sanitizer tested at 0ppm's. Quaternary sanitizer on hand should measure between 200-400ppm. |
A demonstration of sanitizer preparation and testing was conducted with Meat Department team member during inspection. Sanitizer was corrected to 400ppm's. |
Priority (P) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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During discussion on cleaning of meat department equipment, it was discussed by meat department employee would air dry equipment. All equipment and utensils should be air dried after the sanitizing process. |
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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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Observed deli handwashing sink soiled with food/grease buildup; observed wall behind deli handwashing sink and part of 3 compartment sink soiled with food debris splatter. |
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Core (C) |
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