| 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)(d) Food employees shall clean their hands in a handwashing sink |
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Observed PIC washing hands at 3 compartment sink to prepare for food preparation. |
Discussion was had with PIC that all handwashing should occur at the designated deli hand washing sink, even if sink is in use and they have to wait; observed PIC washing hands at the designated deli hand washing sink throughout the rest of inspection. |
Priority Foundation (PF) |
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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)(d)1 Sanitizers level over manufacture's suggested use |
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Observed both the deli sanitizer bottle and the kitchen sanitizer bottle to have a concentration level over the manufacturer's suggested use and considered toxic. Both bottles tested over 400ppm. |
Both deli and kitchen sanitizer bottles were remade during inspection; bottles tested at 400ppm, an acceptable concentration for food contact surfaces. |
Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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Deli kitchen thermometer calibration was observed to be off approximately 12-14 degrees. During first calibration, thermometer calibrated at around 20 degrees. |
Deli kitchen thermometer was recalibrated/adjusted to 32F during inspection. |
Priority Foundation (PF) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 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 |
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Observed used deli wiping cloth stored directly on counter; not being held/maintained in sanitizer water. |
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Core (C) |
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