| 06,07 Hand Hygiene |
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0 |
| 06,07 6 Hands Clean and Properly washed |
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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 in the Deli Department put on disposable gloves to serve a customer at the hot bar without washing hands before donning gloves. |
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Priority (P) |
0 |
| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Noted that the front hand wash sink in the Deli Department was not supplied with drying devices at the time of inspection. |
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Priority Foundation (PF) |
0 |
| 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. |
out |
Observed food contact surfaces that were not visually clean at the time of inspection.
Food Contact Surfaces Included:
-Buildup of dried protein soils on the rear gasket of the upper mixing arm in the Meat Department grinder auger.
-Bakery Department mixer head.
-Deli Department food probe thermometer with dry food soils. |
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Priority Foundation (PF) |
3 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
The Bakery Department sanitizer solution in the three-compartment sink showed a reading of 0 PPM when tested with a sanitizer test strip at the time of inspection. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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0 |
| 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 |
out |
Observed food items in the Deli Department hot bar that were below the minimum hot holding temperature of 135 degrees at the time of inspection.
Food Items Included:
-Salmon patties @ 108 - 110 degrees.
-Bone in fried chicken @ 110 - 115 degrees.
Food item temperatures were checked internally with TDA verified food probe thermometer. |
PIC discarded food items at the time of inspection. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed shredded lettuce in the Deli Department sandwich prep unit that was above the maximum cold holding temperature of 41 degrees at the time of inspection. Food item temperature was checked internally with TDA verified probe thermometer. Food Item Included: Shredded Lettuce @ 50 degrees. |
PIC discarded the food item at the time of inspection. |
Priority (P) |
1 |
| 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 opened packages of commercially processed chopped celery, chopped onion and boiled eggs in the Deli Department walk-in cooler that were not date marked at the time of inspection. |
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Priority (P) |
0 |
| 35,36 Pests & contamination |
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0 |
| 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... |
out |
-Observed several cases of pastry food items in the Bakery Department walk in freezer that were not properly covered and were exposed to potential contamination.
-Observed cases of food products in the Bakery Department walk in freezer that were stored directly on the floor.
-Observed a case of batter mix stored directly on the floor in the Deli Department. |
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Core (C) |
1 |
| 37 Personal Cleanliness |
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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 employees in the Deli Department that were not wearing hair and beard restraints at the time of inspection while working with exposed food. |
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Core (C) |
0 |
| 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 |
out |
Observed wet wiping cloths in the Deli Department and Bakery Department lying on prep tables, not stored in sanitizer solution at the time of inspection. |
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Core (C) |
4 |
| 42,43 Single service & gloves |
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0 |
| 42,43 42 Single-service articles stored and used |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Observed single serve tray items in the Produce Department and Bakery Department that were not inverted and protected from contamination at the time of inspection. |
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Core (C) |
1 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 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 cutting boards in the Deli Department & Produce Department with excessive scarring and cuts, not easily cleaned. |
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Priority (P) |
3 |
| 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 excessive soil buildup on the Deli Department canned food storage rack and in the back area hand wash sink basin.
-Observed soil buildup in the Bakery Department hand wash sink basin and knife rack/holder.
-Observed excessive soils on the exterior of the garbage cans in the Deli Department, Bakery Department and Produce Department garbage cans.
-Observed soil buildup on the Meat Department band saw framework. |
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Core (C) |
3 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed trash and debris on the floor in the back stock rooms and hallway at the time of inspection. |
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Core (C) |
1 |
| 53 Ventilation, lighting, and designated areas used |
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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 personal beverages stored with cake icing items in the Bakery Department walk in cooler at the time of inspection.
-Observed clothing items stored on a rack with single serve trays in the Produce Department at the time of inspection.
-Observed a black apron stored on the food prep table in the Deli Department at the time of inspection. |
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Core (C) |
0 |