| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
Observed deli handwashing sink soiled with black substance, dead bugs and food particles. |
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Priority Foundation (PF) |
0 |
| 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 |
out |
Observed jar of Zataran breading on shelf underneath prep table, label on jar says keep refrigerated. Breading probed with a calibrated state thermometer was 61F. |
Breading was voluntarily discarded during inspection. |
Priority (P) |
0 |
| 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 no date marking on deli products; bbq pulled pork and pizza toppings. |
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Priority (P) |
0 |
| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
Per discussion with Divia Patel, food thermometer was not on site. She had taken it home. |
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Priority Foundation (PF) |
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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Observed cases of eggs stored on the floor of walk-in cooler floor. All food products must be 6 inches off the floor. |
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Priority (P) |
0 |
| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Observed test kit on hand was for chlorine sanitzer. Facility uses Array Quaternary Sanitizer. |
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Priority Foundation (PF) |
3 |
| 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 3 compartment ( all compartments) sink and drying shelf to be soiled. |
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Core (C) |
3 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
in |
Observed facility needs cleaning with special focus on deli area; bottom of deli hot case covered in dried crumb particles, retail shelving dusty, outside of retail freezer soiled, deli prep cooler soiled with food crumbs (both top & bottom), deli shelving soiled. |
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Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
out |
Observed unnecessary items/litter stored outside of building (boxes, old peg board, signs etc.). This creates harborage for pests. |
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Core (C) |
0 |