| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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1. No paper towels or drying device was available in the unisex restroom. |
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Priority Foundation (PF) |
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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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Cook states that deli slicer is broken down once a week to sanitize. Inspector observed cook wiping down deli slicer when entering firm. |
Inspector advised PIC and cook on 4 hour time requirement or sanitizing deli slicer and other food contact surfaces. |
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, ... |
out |
1. Opened chubs of deli meat were observed in the deli cooler date marked to be discarded on 7/6/23. Inspection date was 6/29/23. 8 days given to opened deli chubs. State law allows only 7 days.
2. No date mark was observed on prepared deli sandwiches in cold holding in the deli cooler. |
1. Inspector explained to PIC and cook that date marked foods must include the opening date of the food as part of the 7 day time limit.
2. Inspector advised cook and PIC to date mark prepared sandwiches with discard of the deli meat they were prepared from. |
Priority (P) |
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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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Cleaned cutting boards were observed stored on the faucet of the 3 compartment sink. |
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Core (C) |
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| 46 Non-food contact surfaces clean |
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| 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. |
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1. Old food build up was observed inside the rim of the pizza toppings cooler.
2. The fan guards of the walk in cooler were excessively dusty.
3. Chip boxes used for retail display were excessively greasy. Advised PIC to stay on top of chip vendors to change out display boxes regularly. |
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Core (C) |
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| 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 |
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Kitchen hand sink had brown build up on it. Needs cleaning. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. |
out |
One mop was observed stored in a bucket of mop water and one mop was observed directly on the floor in the restroom. |
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Core (C) |
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| 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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An incandescent light bulb use to light the walk in cooler was not shielded. |
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Core (C) |
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| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
out |
The light bulb in the walk in cooler was not working. |
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Core (C) |
0 |