| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Knowledge of food safety could not be properly demonstrated during inspection. |
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Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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This violation is marked due to the number of priority violations. |
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Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Deli handwashing sink observed to be soiled with a red slimy substance. Handwashing sinks are for hand washing only and must be clean. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Observed customer restroom not supplied with hand towels or drying device. |
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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)(a) Food contact surfaces shall be visually clean. |
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Observed ice machine, ice deflector shield to be soiled with a black substance, Observed coffee pot above brew basket to be soiled, Observed inside of microwave in deli to be soiled. Observed dish drain, containing clean dishes, to be soiled. Observed drawers, containing clean utensils, to be soiled. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed no chlorine sanitizer (chlorine test strips on hand) available in deli at time of inspection. |
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Priority (P) |
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| 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 |
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Observed food products in deli countertop cooler not maintained at 41F or below for food safety control. Prepackaged deli sandwiches were probed with a calibrated state thermometer at 46F. |
Sandwiches were voluntarily discarded during 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 no date marking system in place. Open foods in prep cooler not date marked, chub of bologna in walk in cooler not date marked. |
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Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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Observed deli countertop cooler holding prepackaged sandwiches not maintaining a temperature of 41F or below for food safety control. Cooler had no thermometer, however sandwiches probed with a calibrated state thermometer were 46F. |
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Priority Foundation (PF) |
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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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Observed thermometer in walk in cooler to be inaccurate. Thermometer read 48F. Bologna chub in walk in cooler probed with a calibrated state thermometer was 37F. |
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Priority Foundation (PF) |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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Observed no thermometer in the retail deli countertop cooler. |
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Priority Foundation (PF) |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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No food thermometer could be provided during inspection. |
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Priority Foundation (PF) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(3)(b)2 Food Storage Containers shall be identified with common name except for containers that can be readily seen through and food unmistakably recognized |
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Observed bulk sugar container, located in cabinet underneath coffee/cappuccino machines, not properly labeled. |
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Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Observed single service foam container, on deli counter, not stored inverted and protected from contamination, Observed coffee filters not stored protected from contamination (coffee filters stored on top of container (on top of counter), and coffee filters stored uncovered in cabinet underneath coffee pot). |
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Core (C) |
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| 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(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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Observed all compartments of 3 compartment sink to be soiled. All cooking had been completed for the day. |
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Core (C) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(5)(h) Toilet room cleaning frequency |
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Observed customer restroom to be heavily soiled to include toilet, sink and walls. |
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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(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
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Observed insufficient lighting in walk in cooler where deli products are stored. |
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Core (C) |
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