| 04,05 Hygiene |
in |
|
|
|
0 |
| 04,05 4 Eating, Drinking, or Using Tobacco |
in |
|
|
|
0 |
| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
out |
Observed employees drinking in deli area at time of inspection. |
|
Priority (P) |
0 |
| 06,07 Hand Hygiene |
in |
|
|
|
0 |
| 06,07 6 Hands Clean and Properly washed |
in |
|
|
|
0 |
| 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... |
out |
Observed employee drink then handle food without washing hands prior to doing so. Observed employee leave deli to take food out then return to deli and handle food again without removing gloves and washing hands before handling food. |
|
Priority (P) |
2 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed food probe thermometer with dried food residue on it at time of inspection. This is a food contact surface and should be stored clean. |
|
Priority Foundation (PF) |
4 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed precooked sausage patties laying on deli table in container with an internal temperature of 50 F and observed pre-cooked eggs in a container on the deli table with a internal temperature of 51 F degrees at time of inspection. |
PIC voluntarily discarded at time of inspection. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
Observed boxes of food in walk in Freezer covered in ice at time of inspection. |
|
Core (C) |
0 |
| 37 Personal Cleanliness |
in |
|
|
|
0 |
| 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. |
out |
Observed employee working in deli with no hair covering at time of inspection. |
|
Core (C) |
0 |
| 38,39 wiping cloth & washing produce |
in |
|
|
|
0 |
| 38,39 38 Wiping cloths properly used and stored |
in |
|
|
|
0 |
| 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 |
out |
Observed wiping cloths stored in sinks and laying on shelves at time of inspection. |
|
Core (C) |
0 |
| 38,39 0080-04-09-.04(1)(a)1(vi) Sponges shall not be used in contact with cleaned and sanitized or in-use food-contact surfaces. |
out |
Observed sponge being used to wash dishes in deli at time of inspection. |
|
Core (C) |
0 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
|
|
0 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Observed tongs being stored on water pipe behind the faucet of the ware wash sink at time of inspection. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Observed coke nozzels stored on floor in storage room at time of inspection. This is a food contact surface and should be protected from contamination. |
|
Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
0 |
| 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. |
out |
Observed flour residue all over cabinets and containers used to bread chicken from previous use not properly cleaned after used. |
|
Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
|
|
|
0 |
| 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 |
out |
Observed cellphone store on deli prep table at time of inspection. |
Employee removed at time of inspection. |
Core (C) |
0 |