| 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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1. Observed Deli associate handle ready to eat foods take off gloves, operate the cash register and then put on new gloves without washing hands at time of inspection.
2. Observed Deli associate handle dirty dishes and load Mechanical warewashing machine, and then go back to handling food without taking off the gloves and washing their hands at time of inspection.
3. Observed Sushi associate leave the prep area to the Meat Dept and return to the prep area and put on gloves without washing hands at time of inspection. |
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Priority (P) |
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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 bacon stored with and above Ready to Eat foods in the Meat Dept storage cooler at time of inspection. |
Meat Manager voluntarily restacked and separated the product at time of 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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1. Observed Vegetable dicer in Produce stored clean and unused today with a build-up of food residue from previous days use at time of inspection.
2. Observed Unused stored clean Cooking utensils at the Asian cooking station in the Deli to Have a build-up of food residue from previous days use.
3. Observed the seals in the Meat Grinder to have a protein build-up of food residue from previous uses at time of inspection. |
Manager voluntarily placed it in the sink to be re washed at time of inspection. |
Priority Foundation (PF) |
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| 28,29 Safe Food & Water |
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| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
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| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
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Observed the Sushi associate Calibrating the pH meter with only the solution for the 4.0. He was not aware that he was required to Calibrate the pH meter with both the 4.0 and 7.0 solution which has led to the records not being accurate or completed correctly at time of inspection |
Manager sent an employee to a nearby Food City to obtain the 7.0 solution until some could be ordered for the store at time of inspection. Employee arrived back at store during the inspection and an accurate pH calibration was conducted during the inspection. |
Priority Foundation (PF) |
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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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Observed serving pans on storage shelf under Deli prep table to be wet stacked at time of inspection. |
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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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1. Observed food residue build-up in and around the cake decorating supply cabinet in the Bakery at time of inspection.
2. Observed food residue build-up and spillage on the storage shelf under the prep table across from the warewashing sink in the deli prep room at time of inspection. |
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Core (C) |
1 |