| 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)(d) Food employees shall clean their hands in a handwashing sink |
out |
Observed deli employee washing hands at 3 compartment sink, twice. |
Discussion on only washing hands at 3 compartment sink during inspection. |
Priority Foundation (PF) |
0 |
| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
out |
Observed 2 cartons of raw eggs, located in retail grocery cooler, stored over ready to eat Tropicana juice and lemonade, and next to packages of lunch meat. |
Raw eggs were stored on bottom shelf of retail grocery cooler away from and underneath ready to eat food products. |
Priority (P) |
1 |
| 19,20 safe temperature holding |
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0 |
| 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 |
out |
Observed a jar of homemade pickles sitting on deli shelf next to pizza oven. Pickles were probed with a calibrated state thermometer at 73F. |
Pickles were voluntarily discarded during inspection. |
Priority (P) |
0 |
| 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) |
out |
Observed retail grocery cooler to be broken. Prepackaged hot dogs were 41F. Observed probe food thermometer on hand, however, probe was attached to base by black electrical tape and was not working accurately. Hamburger probed with store thermometer was 150F; state thermometer was 194F. |
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Priority Foundation (PF) |
0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
Observed deli hot box with no visible thermometer. |
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Priority Foundation (PF) |
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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Observed deli employee using probe thermometer for checking cooked food product without first sanitizing thermometer. |
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Priority (P) |
0 |
| 51,52 Facilities |
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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)(n) Premises maintained free of unnecessary items and litter |
out |
Observed back area of store containing high weeds, milk crates, pop crates, and garbage bags not placed in trash bins. This unnecessary buildup of items, litter and weeds creates areas of harborage for pests. |
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Core (C) |
0 |