| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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This violation is written due to the 4 priority or critical violations that occurred during the inspection. |
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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-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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Observed front deli handwashing sink not supplied with soap. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Observed front deli handwashing sink not supplied with hand towels/drying device; observed 2nd restroom, closest to walk-in cooler, not supplied with hand towels/drying device. |
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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 a partial carton of raw eggs, stored on top of prepared breakfast gravy, in back deli refrigerator; observed 3 cartons of raw eggs, located in the walk-in cooler, sitting in a brown milk crate next to a bag of cheddar shredded cheese and observed the crate stored on top of 2 cases of hamburger buns. |
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Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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Observed microwave in back deli kitchen heavily soiled with food debris build up on glass turn table, inside door, bottom and side panels. |
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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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Observed food products in sandwich hot case not being maintained at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer: Sausage, Egg, Cheese Biscuit 126F, tenderloin biscuit 128F, and chicken tenders 136F, 111F-124F. |
Food products were voluntarily discarded during inspection. |
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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Observed some date marking in place, however sliced onions, some sliced deli cheese and a half bag of shredded pizza cheese had no date mark; per PIC, these products are used between 3 to 4 days. Demonstrated date marking onion slices on sandwich prep table and discussed the 6 days plus date of cutting with PIC during inspection. |
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Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(b) Chemicals used according to law; pesticide shall be applied only by an certified applicator. |
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In discussion with PIC about live beetles in deli area, PIC stated that they use a bug spray in deli called Spectracide Bug Stop. Pesticides can only be applied by a certified applicator. |
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Priority (P) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Observed various live beetles of multiple sizes in cabinets underneath deli kitchen 3 compartment sink, beside upright freezer across from 3 compartment sink, behind chest freezer next to deli refrigerator. Observed a sticky trap behind the upright freezer across from the 3 compartment sink completely filled with dead bugs; observed a dead bug in cupboard above the 3 compartment sink and in the upright freezer on the bottom shelf near the edge of the door. |
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Priority Foundation (PF) |
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| 35,36 0080-04-09-.06(2)(b)3 Insect control devices shall not be installed over food preparation, clean equipment, utensil, single service items. |
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Observed fly strip hanging from ceiling over back deli kitchen prep counter and toaster. |
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Core (C) |
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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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Observed 2 cases of hamburger buns stored directly on the floor of walk-in cooler. Food products should be stored 6 inches off the floor protected from contamination. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Facility carries two kinds of sanitizer, bleach and quaternary (Sani Quad); observed not test kit on hand for either sanitizer. |
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Priority Foundation (PF) |
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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 floor in walk-in cooler to have a large, soiled area containing a dark red, dried, sticky substance and debris underneath bottom storage shelf. Observed pizza freezer underneath pizza over to have heavy ice buildup on bottom shelf in back right corner. Observed heavy build up underneath deli kitchen equipment and along baseboard behind deli refrigerator and chest freezer. |
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Core (C) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
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Trash receptacle in unisex restroom did not have a cover. |
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Core (C) |
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