| 06,07 Hand Hygiene |
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0 |
| 06,07 7 No bare hand contact with ready to eat food |
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| 06,07 0080-04-09-.03(3)(a)1 No bare hand contact with ready to eat food |
out |
Observed deli employee using bare hands while crumbling up chocolate chip cookies and cupping to be used as samples for consumers at deli retail area. |
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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 meat slicer located in the meat department not properly cleaned and sanitized. The meat slicer had not been used in several days. |
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Priority Foundation (PF) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
out |
Observed container of left over hamburger patties during the cooling process stored in the food storage reach in cooler temperature. The internal temperature of hamburger patties was checked at 47. The hamburger patties were placed in cooler from the previous day of processing for cooling. |
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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 multiple left-over deli chubs located in the display cooler case past expiration date at time of inspection. |
Product removed and discarded at time of inspection. |
Priority (P) |
0 |