| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 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 a prep sink used for cleaning and dumping coffee urns; instead of using designated deli handwashing sink. |
Discussed where to wash hands during inspection with deli employee and PIC. |
Priority Foundation (PF) |
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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)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Observed a date marking system in place, however, date marking was for a total of 8 days instead of 7. For example, deli ham opened on 11/21 had a date mark discard date of 11/28. All deli items with date marking were extended for the 8 days. |
Deli team member corrected date mark discard date during inspection. No products were expired. |
Priority (P) |
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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 personal single service drink cup with straw (half full of liquid) and a partial bottle of bottled water sitting on top of deli prep table. |
Personal drinks were removed from prep table area during inspection. |
Core (C) |
0 |