| 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 employee leave deli area, come back to deli area grab a pair of gloves for food preparation without first washing hands; observed employee wearing gloves, place store cordless phone back on charging base, and return to finish preparing sandwiches without changing gloves and washing hands; observed employee wash hands, don a hair net and then proceed to don gloves for food preparation without first washing hands. |
Discussion had with deli staff when hands should be washed and when gloves should be changed. Pointed out that the handwashing sign at the deli hand washing sink contains a guide of when to wash hands. |
Priority (P) |
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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 clean vegetable chopper stored on bottom shelf of deli prep table located near 3 compartment sink, soiled with dried vegetable food debris. Observed cutting board for deli pizza prep table soiled in scores, and soiled with an orange buildup/stains. |
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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 deli hot case not being maintained at 135F or above for hot holding food safety control. Food products were probed with a calibrated state thermometer: BBQ Sandwiches (6) 101F-118F, Roast Beef Sandwich (5) 80F-83F, Spicy Chicken Sandwich (3) 114F, Cheeseburgers (5) 118F-124F, and Pizzas (4) 118F-122F. |
Per deli PIC, sandwiches and pizza had been in hot case/hot box for approximately an hour to 1.5 hours. All food products were reheated to 165F or above and placed back in hot box/hot case for sale. Reheating temperatures can be referenced above in the food temperature summary. |
Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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Observed no visible thermometer in the deli pizza prep cooler; observed no visible thermometer in the deli hot case. |
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Priority Foundation (PF) |
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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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Observed employee not properly sanitizing thermometer before taking temperature of deli food product; in discussion with another employee, this employee is wiping off sanitizer with a towel before taking food temperature. |
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Priority (P) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Observed in use utensil for bulk sugar bin, located in cupboard underneath coffee counter, stored in product with no handle. |
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Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Observed coffee filters in an open Tupperware container sitting on top of coffee machine; filters were stored with no lid, and are not protected from contamination. Lid was sitting underneath Tupperware container. |
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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 floor behind fryer covered in a heavy buildup of grease; observed sides of fryer, located next to oven, with grease buildup on the sides. |
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Core (C) |
1 |