| 06,07 Hand Hygiene |
in |
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0 |
| 06,07 6 Hands Clean and Properly washed |
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0 |
| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
out |
Observed employee in deli enter deli area and not wash hands before donning gloves. |
Inspector had employee remove gloves and wash hands. |
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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0 |
| 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 |
out |
Observed spray bottle in deli slicing area to have a PPM of below 150 when checked with firms test strip. |
Employee emptied and refilled bottle to proper PPM |
Priority (P) |
0 |
| 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)(c)2 Storage or display of packaged food in contact with water or ice |
out |
Observed multiple ice cream containers to be encrusted with ice from unknow source in retail reach in freezer |
PIC voluntarily discarded ice cream with ice. |
Core (C) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
out |
Observed brown organic matter on dish machine in deli. |
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Core (C) |
2 |
| 46 Non-food contact surfaces clean |
in |
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0 |
| 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. |
out |
Observed brown organic matter on shelves in poultry walk in cooler.
Observed brown and white organic matter on bottom tables of ovens in deli chicken cooking area.
Observed white organic matter on outside of ovens in deli chicken cooking area. |
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Core (C) |
7 |