| 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 employees in deli cleaning prep table with gloves on then handling food without removing gloves and washing hands prior to doing so. Observed employee leave deli with gloves on then return to deli with gloves on and then handle food without removing gloves and washing hands. Observed employee handle raw chicken with gloves on then handle a sharpie to label then remove those gloves and placed on new pair of gloves without washing hands prior to doing so. Employees were observed doing several different tasks and never washing hands when changing gloves. |
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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 a raw porkchops sitting on a rack in deli cooler above meat loaf and chicken at time of inspection. |
PIC removed at time of inspection. |
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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Observed ban saw that had not been used today according to employee with dried food residue on the blade, not properly cleaned from the day before. |
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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 bone in chicken on hot bar with a internal temperature of 118 F degrees and pork cutlets with an internal temperature of 116 F. Observed bone in chicken on hot bar in retail area with an internal temperature of 91 F degrees. |
PIC voluntarily discarded all foods in in temperature at time of inspection. |
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 several food items in walk in cooler with no date mark at time of inspection example: meat loaf made the day before, bone in chicken from the day before, cut watermelon, and breading. |
PIC date marked all items correctly at time of inspection. |
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 a half of a deli ham in walk in cooler with a expiration date of 07/23. |
PIC voluntarily discarded at time of inspection. |
Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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Probe thermometer checked via ice freeze method and reading 38 F degrees at time of inspection, not properly calibrated. |
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Priority Foundation (PF) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Observed 3 bags of wiping cloths stored on floor in deli storage at time of inspection. |
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Core (C) |
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| 38,39 39 Washing fruits and vegetables |
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| 38,39 0080-04-09-.03(3)(b)5 Raw fruits and vegetables shall be washed before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form |
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Observed employee take a head of lettuce from produce aisle and unwrap it and then proceed to place a piece on a sandwich without washing it prior to doing so. |
Employee took lettuce and removed it and washed the lettuce. |
Core (C) |
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| 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)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Observed dried food residue in containers where clean utensils are stored at time of inspection. |
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Core (C) |
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