| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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This violation is marked to 5 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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Observed deli handwashing sink being use for purpose other than handwashing. Deli handsink contained multiple scrub pads and a bottled drink in basin. |
Scrub pads and bottled drink were removed from handwashing sink during inspection. |
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 no hand towels or drying device at handwashing sink in meat department. |
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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 meat department equipment not properly washed, rinsed and sanitized between use; slicer (not in use prior to inspection) soiled with dried meat product, seals and shaft of meatgrinder soiled with dried "yellow" meat product. *** Observed produce cutting boards soiled with black substance in cut scores. |
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Priority Foundation (PF) |
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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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Per discussion with deli employees, deli slicer is not being washed rinsed and sanitized every 4 hours after first use. Slicer is being sanitized in between uses and torn down for full cleaning at the end of the day, around 5:30pm. |
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Priority (P) |
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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 sanitizer in meat department. Utensils/equipment not being properly washed, rinsed and sanitized. |
Sanitizer was hooked up to dispenser during inspection. |
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 food product in deli hot case not being maintained at temperature of 135F or above for food safety control. Food products probed with a calibrated state thermometer were Chicken (bone-in) 124F-129F, Chicken Tenders 120F. |
Food product was 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 date marking system in place is not consistently used on deli products needing date marking. Observed chubs of deli bologna with date marking and various other deli meats with no date marking at all. |
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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 deli meat with a date mark expiration of 07/21 in deli meat case. |
Expired deli meat product was voluntarily discarded during inspection. |
Priority (P) |
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| 33 Thermometers provided and accurate |
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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 visible thermometer in deli refrigerator or produce bagged salad cooler. Tomato slices, in deli refrigerator, probed with a calibrated state thermometer were 38F. |
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Priority Foundation (PF) |
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| 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)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Observed cases of food product stored on freezer floor of deli walk in freezer and meat department walk in freezer. |
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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)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Observed deli has no area for dishes to air-dry. In discussion with deli employee, deli employee stated that dry dishes with a towel. |
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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 various single service deli containers not stored inverted to protect from contamination (on top storage shelf) |
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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(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Observed personal drink items in deli, located on 2 different deli prep tables. Personal items must be stored (in a designated area) away from deli food and equipment to protect from contamination. |
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Core (C) |
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