| 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 used scraper resting in basin of deli hand sink. *Observed paper towels and plastic items resting in basin of handsink located in produce prep area. |
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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 no hand towels or drying devices located at handwashing sinks in deli or produce department. |
PIC installed paper towels at hand sink in deli. |
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 RTE turkey smoked sausage in direct contact with raw pork sausage in retail coolers. |
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Priority (P) |
2 |
| 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 food debris present on blades of bread slicer, PIC stated the machine was out of order; machine was powered and had no warnings or coverings suggesting it was out of order. *Observed white fuzzy organic matter present on guards of both deli slicers stored as clean. *Observed white organic matter and food residue on tongs stored as clean at ware washing station. *Observed grease and food residue on chicken rotisserie baskets stored as clean. |
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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 sanitizer concentration at deli 3-bay sink to be 0ppm when measured with inspector issued, and facility sanitizer test strips. |
Inspectors worked with kitchen staff and PIC to develop manual sanitizer mixing policy, until sanitizer dispenser can be serviced. Final concentration after manual mixing was 200ppm. |
Priority (P) |
1 |
| 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 carving board deli meat in retail cooler with internal temperatures above 41F when measured with state issued inspector probe thermometer. Temperatures recorded and included in this report. |
PIC voluntarily discarded out of temperature product. |
Priority (P) |
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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(2)(b) All multiuse equipment must be cleanable including food contact, CIP, lacking "V" threads, oil filtering, can openers, nonfood contact, shelving, and ventilation hoods |
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Observed cutting boards on deli prep line to be excessively scored and no longer cleanable. |
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Priority Foundation (PF) |
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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 green, white, and grey organic matter present beneath shelving plates of retail deli display case. *Observed organic matter and food residue between cutting boards of prep line. |
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Core (C) |
0 |