| 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 food service employee touch and handle chemical dispenser and knobs at the 3bay sink in the back Deli food service area, and then return to prepping and handling food without washing hands and changing gloves. Observed Sushi associate handle buffer solution and utensils, and then touch, handle, and gather cooked rice without washing hands and changing gloves. Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donning gloves. |
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Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed Sushi associate dump waste water in the front Deli food service hand sink. Handwashing sinks shall only be used for washing hands; accessible at all times. |
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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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There were no paper towels or drying devices observed to be available in the Men's restroom in the hallway by the Deli at time of inspection. |
Management had paper towels filled during inspection. |
Priority Foundation (PF) |
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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 a build-up of old food residue and debris on the Buffalo chopper in the back Deli food service area, not properly cleaned and sanitized; Buffalo chopper has not been in use this day. Black food containers stored clean in cabinet under Pizza station were observed to have a build-up of old food residue and debris, not properly cleaned and sanitized. |
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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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The auto warewashing machine in the Deli back food service area was observed to not reach the required surface temperature of 160*F for heat sanitizing. The machine was ran 3 times and the temperatures were 154*F, 156*F, and 157*F. |
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Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Chicken Salad stored in the bulk Deli service case and Brisket stored in the back Deli food service 2 door storage cooler were observed to be 45*F and 46*F, out of the safe cold holding temperature range of 41*F and below. Product was checked with a TDA probe thermometer. |
Management voluntarily discarded product referenced in violation during inspection. |
Priority (P) |
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| 35,36 Pests & contamination |
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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 paper towels lining food containers in the Deli sandwich prep cooler and the Sushi prep cooler. Observed cooked Tempura Shrimp stored in the Sushi prep cooler to be uncovered and unprotected. |
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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(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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Observed a build-up of old food residue and debris on the upper spray arms, ceiling, and around the edges of the door of the auto warewashing machine, not properly cleaned and sanitized. |
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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 a build-up of food debris and liquid spillage in the Deli back food service sandwich station prep cooler and the door tracks of the Meat dept full service Meat case, in need of cleaning. |
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Core (C) |
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