| 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 |
out |
subway/pizza pro- hand sink not accessible due to containers in sink |
Hand sink should always be accessible at all times. |
Priority Foundation (PF) |
0 |
| 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 |
No date marking on MFG seal broke bologna, pickle loaf, liver cheese. |
Follow 7-day date marking on open deli meats. |
Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Mfg. seal broke deli meats Ham and pepper turkey dates to discard state July 17 and July 20 today July 25- going over 7 days following the system they have |
Follow 7-day date marking and discard after 7 days. |
Priority (P) |
0 |
| 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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kitchen- thermometer provided for employees to use when monitoring cook temperatures not accurate. |
Calibrate thermometer. |
Priority Foundation (PF) |
0 |
| 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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Subway - several pans of bread cooling on top of sandwich prep cooler leaving them exposed to customers and other eliminates of possible contamination. Kitchen tall rack of cool down cookies not covered or protected. Walk in kitchen cooler pans of pizza dough not covered or protected. |
Cool bread away from possible contamination and cover when cooling. Rack of cookies cover when cooling down with plastic curtains observed they have for racks used in kitchen. pizza dough cover/protect. |
Priority (P) |
2 |
| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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tongs not covered at deli warmer station |
Keep tongs covered when not in use. |
Core (C) |
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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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deli/kitchen- serving spoons/utensils not stored inverted in container for clean spoons/utensils. |
Keep spoons/utensils stored inverted in container. |
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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Produce dept-trays used for cutting fruit pitted/scoring. |
cutting area used for cutting fruit durable/smooth easy cleanable. |
Priority (P) |
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| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
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raw meat room- several cracked/broken white trays that are used for packaged meats. |
nonfood contact surfaces easy cleanable and durable. |
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(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
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raw meat processing room- Ceiling tile frames rusty no longer cleanable. |
ceiling tile frames should be durable/cleanable |
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
hallway behind raw meat room- water pooling on floor |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
raw meat processing room- walls behind prep tables black organic build up, Walk in grocery freezer build up and trash under shelves, Walk in deli/kitchen cooler spillage on floor. |
clean floor and wall areas more often. |
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 |
kitchen/deli- mops brooms stored on floors. |
keep mops/brooms stored off floors when not in use. |
Core (C) |
0 |