| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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This violation was written due to the 7 priority violations that occurred during today's inspection. |
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Priority Foundation (PF) |
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| 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)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Observed employee don gloves for food preparation (grabbing baked biscuit for biscuit and gravy off of hot bar with gloved hand) without first washing hands. |
Discussed handwashing before donning gloves with employee during inspection. |
Priority (P) |
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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 cartons of raw eggs store above ready to eat croissants in back deli refrigerator; observed a package of ready to eat bologna stored with raw pork in bottom drawer of back deli refrigerator. |
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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)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Used fish breading, stored in a clear tub with white lid, located on a shelf in the back stock room, observed with chunks of used breading, had been used for the last 2 months for breading fish. Fish breading can only be out for 4 hours from first use. At the end of the 4 hours, the fish breading can be discarded or sifted and placed in a covered container in refrigeration. |
Fish breading had been voluntarily discarded during inspection. |
Priority (P) |
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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 deli employee washing baking tray and not sanitizing tray for 30 seconds. Employee washed, rinsed and placed baking tray on drying rack of 3 compartment sink. |
Sanitizer preparation and demonstration occurred at this time during inspection. After sanitizer was tested at 400ppm, employee sanitized the baking pan. |
Priority (P) |
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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 products on deli hot bar not being maintained at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer were sausage patties 80F and scrambled eggs 127F. Observed a bologna biscuit from hot box not being maintained at 135F or above for hot holding food safety control. Bologna biscuit was probed with a calibrated state thermometer at 131F. |
Bologna biscuit was voluntarily discarded during inspection. Per PIC, sausage patties and scrambled eggs had been on hot bar for approximately 1.5 hours. Food products were reheated and probed with a calibrated state thermometer: sausage patties 180F and scrambled eggs 167F. |
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)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, ... |
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Observed lettuce leaves and onion chunks, lasting more than 1 day with no date mark. These items were located in the sandwich prep table cooler. |
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Priority (P) |
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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 sweet potato casserole, located in the deli walk-in cooler, with an expired date mark. Sweet potato casserole had a created date mark of 11/26/25 expired date mark 12/02/25. Today's inspection date is 12/10/25. |
Sweet potato casserole was voluntarily discarded during inspection. |
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(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Observed green burn relief gel stored on back deli shelf over pan saver bags and foil sandwich wraps; observed a bottle of goof off and a bottle of stainless steel polish stored on back deli table next to microwave and hair nets. |
All chemicals were stored away from deli product and equipment during inspection. |
Priority Foundation (PF) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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Observed employee placing exposed food product (cooked bacon) on deli hot bar with no head covering. |
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Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Observed cases of single service cups, lids, plates and clear plastic hinge containers stored directly on stock room floor, not protected from contamination. All single service items must be stored 6 inches off the floor protected from contamination Observed coffee filters, located under coffee counter, stored uncovered and not protected from contamination. |
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Core (C) |
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