| 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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Deli employee observed touching floor and soiled rags, then removing gloves and donning new gloves without washing hands in between glove changes before returning back to prep food. |
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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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Carton of shell eggs stored in deli prep cooler on top of bags of shredded cheese. |
Eggs were moved to appropriate location during inspection by employee. |
Priority (P) |
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| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
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Raw chicken observed to be stored over pork loins in deli walk in cooler. |
Deli manager moved chicken to an appropriate location during inspection. |
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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4 packs of cooked chicken leg 1/4 observed to be held between 46 F to 52 F in deli retail case. Temperatures were verified with TDA digital probe thermometer. |
Manager discarded items 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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Chub ham dated with 15 days, chub mesquite turkey breast dated with 24 days, sliced onions, peppers, and multiple packs of ham/turkey chubs dated with 8 days in deli. 2 lugs of cooked chicken from prior night observed in deli walk in without being date marked. Items must be date marked with no more than 7 days with the opening or prep date counting as day 1. |
All items listed were correctly date marked by deli employee during 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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17 pieces of chub ends of ham/ turkey for salad bar observed to be held past expiration date in deli. Dates of product range from 6/8 thru 7/12. One tub of shredded chicken observed in deli walk in with expiration date of 6/9. |
All items listed were discarded by deli employee during inspection. |
Priority (P) |
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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)(c)2 Storage or display of packaged food in contact with water or ice |
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Cases of food products observed in general walk in freezer with ice build up from dripping condensation. |
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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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Food storage containers observed in deli to be wet stacked. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Fry basket and wire fry spoons in deli observed to have broken wires. Cutting board at deli prep station observed to be heavily scored. |
Fry basket and wire fry spoons were discarded during inspection. Cutting board will need to be resurfaced or replaced. |
Priority (P) |
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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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Floor in deli observed to be heavily soiled behind fryers and under prep tables. |
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Core (C) |
0 |