| 06,07 Hand Hygiene |
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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 donning disposable gloves for food/sub sandwich preparation without first washing hands. |
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Priority (P) |
0 |
| 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. |
out |
-Observed dry food soils on the "front of house" deli slicer blade from previous day's use at the time of inspection.
-Observed dried food soils inside the metal food prep pans that were stored as clean and sanitized. Metal food prep pans were stored on a rack in the back-room area at the time of inspection. |
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Priority Foundation (PF) |
1 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
Observed dry food soil buildup on the interior of the food prep microwave oven located in the back prep area at the time of inspection. |
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Priority Foundation (PF) |
0 |
| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 17 Reheating procedures for hot holding |
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| 16,17,18 0080-04-09-.03(4)(c)4 Reheating for hot holding shall be completed within 2 hours. |
out |
Noted that the internal temperature of the marinara meatballs were 91 degrees. Meatballs were located at the sandwich prep hot holding area at the time of inspection. Meatballs had been in the reheating process in excess of 2 hours without reaching the minimum internal temperature of 135 degrees at the time of inspection. Meatball temperatures were checked internally with TDA verified food probe thermometer. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 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 sandwich prep food items in the front sandwich prep station that were above the minimum cold holding temperature of 41 degrees. Food item temperatures were internally checked with TDA verified food probe thermometer and ranged from 45 degrees to 49 degrees.
Food Items Included: Sliced Black Olives, Sliced Onions, Leaf Spinach, Sliced Bell Pepper, Avocado Spread. |
PIC discarded food items at the time of inspection. |
Priority (P) |
0 |
| 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. |
out |
Observed employee preparing sub sandwiches (exposed food items) without a beard restraint at the time of inspection. |
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Core (C) |
0 |
| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Observed cleaned and sanitized metal food prep pans stacked and stored on a rack in the back-room area without allowing for complete drying before stacking at the time of inspection. "Wet Stacking" |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
-Noted that the cutting boards at the front sandwich prep area were heavily scarred with deep cuts at the time of inspection.
-Noted that the green plastic (catch) container on the front prep area slicer was cracked and split, not easily cleanable. |
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Priority (P) |
4 |
| 46 Non-food contact surfaces clean |
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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 dry food soil buildup on the front prep cutting board platforms (under the cutting boards) at the time of inspection.
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Core (C) |
2 |
| 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 |
out |
-Observed personal items stored on top of a stack of opened sandwich wrap deli paper in the back room prep area at the time of inspection. |
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Core (C) |
0 |