| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Observed 3 employee drinks stored directly on the prep table located in the deli kitchen. |
Employee drinks removed from prep table. |
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 big pig, ham & cheese biscuits, and sausage biscuits out of temperature at food warmer. Firm is using time as a public health control. No time sticker posted upon arrival. |
Time stickers place on racks during inspection. |
Priority (P) |
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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 two packages of sliced cheese out of temperature at prep cooler due to storing cheese above the load line in cooler; the cheese was temperature checked at 54'. |
Product 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, ... |
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Observed no date marking on two containers of hot dogs, mac n cheese, bacon, 3 salads, and leftover chicken tenders located in the walk in cooler; observed a garden salad and chicken salad past expiration date in cooler on salesfloor area. |
All product discarded during inspection. |
Priority (P) |
3 |
| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
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Observed multiple light bulbs over the pizza warmers peeling protective coating from bulk directly above pizza |
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Core (C) |
1 |