| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
Hand sink in the seafood dept was observed to have the top plastic piece of a bag and fish residue in the sink at time of inspection. |
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Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
The 3 slicers in the deli were observed to have a build-up of food residue from previous days use at time of inspection.
2. The blade of the can opener was observed to have old food residue build-up at time of inspection. |
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Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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0 |
| 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, ... |
out |
Observed numerous packages of bulk sliced deli meats dated over the 6 days beyond creation at time of inspection.
I educated the Deli Mgr and PIC on the proper date marking procedures of 6 days beyond the date of creation at time of inspection. |
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Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Several packages of bulk sliced Deli Meats were observed to be out of date at time of inspection. |
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Priority (P) |
0 |
| 40,41 Utensils |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Observed wet stacking of cleaned food containers in the meat/seafood dept at time of inspection. |
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Core (C) |
0 |
| 46 Non-food contact surfaces clean |
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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 a build-up of food residue and debris in the reach in bulk deli Meat case and the door tracks in the same case. Observed food residue and debris under the slicers in the deli at time of inspection. |
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Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed a build-up of food residue and debris on the floor behind the cooking equipment (fryers and stoves) in the deli at time of inspection. |
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Core (C) |
0 |