| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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This violation is written due to the 4 priority (critical) violations that occurred during todays inspection. |
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Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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Observed handwashing sink in customer restroom not supplied with soap. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Observed deli handwashing sink towel dispenser supplied with towels, however, dispenser was not working adequately as towels would not dispense.(towels were supplied to sink during inspection); Observed handwashing sink in employee restroom not supplied with towels; Observed handwashing sink in customer restroom not supplied with towels. |
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Priority Foundation (PF) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
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| 09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented |
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Observed a chunk of deli bologna, stored in deli upright cooler, covered in green mold. |
Chunk of deli bologna was voluntarily discarded during inspection. |
Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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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 no sanitizer on hand at deli 3 compartment sink. During discussion of dishwashing process and sanitizer preparation, no sanitizer was found for preparation use. |
PIC obtained a gallon jug of Clorox bleach for 3 compartment sink during inspection. |
Priority (P) |
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| 19,20 safe temperature holding |
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| 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 |
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Observed deli food products in deli prep table not being maintained at 41F or below for cold holding food safety control. Food products probed with a calibrated state thermometer: mayonnaise 53F, sliced onion 52F, lettuce leaves 48F, pepperoni 48F. Observed gallon milk in walk-in cooler not being maintained at 41F or below for cold holding food safety control. Gallon milk probed with a calibrated state thermometer was 53F. |
All food products were voluntarily discarded during inspection. |
Priority (P) |
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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(1) Chemicals shall have identifying Information |
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Observed a bottle of clear liquid stored above 3 compartment sink with no identifying label information. PIC state that liquid was a cleaner. Discussed writing name of chemical on bottle. |
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Priority Foundation (PF) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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Observed deli prep table not working in a sufficient capacity to provide safe cold holding food temperatures. Deli prep table had no visible thermometer. Food products probed with a calibrated state thermometer: mayonnaise 53F, sliced onion 52F, lettuce leaves 48F, pepperoni 48F. Observed walk-in cooler not working in a sufficient capacity to provide safe cold holding food temperatures. Walk-in cooler thermometer read 39F, however, gallon milk probed with a calibrated state thermometer was 53F. |
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Priority Foundation (PF) |
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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 deli prep table cooler. Food products probed with a calibrated state thermometer: mayonnaise 53F, sliced onion 52F, lettuce leaves 48F, pepperoni 48F. |
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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)(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... |
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Observed corn dogs and bacon in deli upright cooler not stored covered, protected from contamination. Observed various bags of food products stored frozen in backroom freezers, not stored covered protected from contamination. |
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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 single service coffee filters stored uncovered in cupboard below cappuccino machine. Coffee filters are not stored properly and protected from contamination. |
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| 44,45 Utensils and equipment |
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| 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 |
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Observed 2 identical long silver knives, used in deli food preparation, missing the tip of the knife and a chunk of the blade. The food contact surface of this knife is not safe, durable, and could potentially cause contamination of food products. (1 knife was voluntarily discarded during inspection). |
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Priority (P) |
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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 the outside of retail fountain dispensers to be dusty; observed the back deli refrigerator to have a foul odor. Odor coming from the dried blood on the bottom shelf of refrigerator where raw hamburger is thawed and stored. |
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Core (C) |
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