| 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 the basin of the back deli handwashing sink, located next to deli 3 compartment sink, filled with pairs of work gloves and various maintenance items. |
Basin of back deli handwashing sink was cleared during inspection. |
Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
Observed front deli handwashing sink, located by pizza prep table, not supplied with soap. |
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Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Observed front deli handwashing sink, located by pizza prep table, not supplied with towels; observed back deli handwashing sink, located next to deli 3 compartment sink, not supplied with towels. |
Both deli handwashing sinks were supplied with hand towels during inspection. |
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 meat product stored over ready to eat deli meat in deli meat cooler; observed raw eggs stored over gallon milk in retail milk/grocery cooler; observed raw bacon stored over ready to eat bologna chubs in walk-in cooler. |
All raw animal protein products were stored below or away from ready to eat deli food products during inspection. |
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 deli sandwich prep table cutting board heavily soiled in scores of board; observed ice deflector shield on bulk ice machine soiled with a black and white slimy substance along the edge of deflector shield. |
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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 product in deli hot lunch bar case not being maintained at 135F or above for hot holding food safety control. Breaded chicken tenders were probed with a calibrated state thermometer at 111F,124F-126F. |
Per deli team member, breaded chicken tenders had been in hot case for approximately 2 hours. Breaded chicken tenders were reheated to 175F and placed back on hot bar for sale. |
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 various chemical bottles, 1 stored on deli prep table, 2 stored on deli shelf underneath deli counter at order station, with no label or identifying information. (the bottle located on the deli prep table was labeled "degreaser" during inspection). |
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Priority Foundation (PF) |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Observed a bottle, containing a blue liquid and no label, was stored on top of the pizza deli prep table. Per maintenance, bottle contained degreaser. |
The bottle was labeled "degreaser" and moved off deli pizza prep table during inspection. |
Priority Foundation (PF) |
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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 utensils for bulk ingredient bins, located in back office room area, laying in product; cups used for dispensing product did not have handles. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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No test kit was available for quaternary sanitizer on hand. PIC stated that test kits were coming in on next truck order. |
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Priority Foundation (PF) |
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| 53 Ventilation, lighting, and designated areas used |
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| 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 |
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Observed a single service box containing an employee's personal food product stored on deli shelf over prep table located next to pizza oven. Employee meal box was stored next to single service paper and plastic food containers; observed personal drinks and cups stored on prep table above deli sauce cooler. |
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Core (C) |
1 |