| 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 red powder from rotisserie seasoning rub present in basin/drain of handwashing sink located in front deli prep area. Hand sink was clogged and would not drain. Inspector ordered deli front prep area closed until sink was repaired. |
Plumbers were notified and worked on site during inspection. Sink was successfully unclogged and functioning properly before conclusion of inspection. Deli front prep area operations were allowed to resume. |
Priority Foundation (PF) |
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| 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 |
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Observed raw bacon stored above fully cooked chicken nuggets and wings being stored for reheating in deli prep cooler located in pizza prep area. Observed ground beef stored above whole cuts of beef in meat room cooler. |
PIC removed bacon from deli fridge for relocation. Ground meat was moved onto retail floor by meat cut room staff. |
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 slicer in deli stored as clean with visible food residue and organic matter present on black blade housing and guard. Observed red and white organic matter present on blades of knives stored as clean in meat cutting room. |
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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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Observed bleach used for sanitizer preparation in produce prep room to be "original scent" with no food contact sanitizing instructions on label. |
PIC instructed staff to discard "original scent" bleach, and it was replaced with sysco brand disinfecting bleach approved for food contact sanitization. |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Observed deli meat items for slicing with the following dates:
Roast been chub with discard date of 11/3. Beef bologna chub with discard date of 11/5. Beef bologna chub with discard date of 11/02.
Observed cut microgreens in produce cooler with dates of 10/09, 10/29.
Todays date is 11/07/25 |
PIC and staff voluntarily discarded all items held past 7 days of creation. |
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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Probe thermometer being used for temperature checking rotisserie chicken could not be calibrated and was observed to have a range of 120F to 200F. |
A probe style thermometer with full range 0-250 was taken from a heating cabinet and will be used for temperature monitoring of rotisserie chicken from now on or until replacement is obtained. |
Priority Foundation (PF) |
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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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Packaging trays in meat cutting room were observed stored beneath cutting tables with visible red organic material present on bottoms and sides. |
PIC voluntarily pulled single use trays with visible organic matter present. |
Core (C) |
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