| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Employees personal drink was observed to be stored on a food preparation table in the food service area while foods and equipment were being prepared for food service operations. |
Person in charge voluntary discarded the employee drink in the trash at the time of inspection. |
Priority (P) |
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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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The bakery department handwashing sink had excessive amount of ice dumped into the hand washing sink at the bakery. |
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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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The hand washing sink at the food service near the ovens were observed to not have paper towels or drying device. The hand washing sink at the bakery area did not have paper towels or drying device available. The produce department hand washing sink did not have paper towels or drying device available. |
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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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Deli meat slicer near the bakery area of the food service area was observed to have excessive amount of dried food residue on the blade. The ban saw in meat department was observed to have excessive amount of dried food residues and build up on the blade, the guards and the wheel. |
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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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Pre-sliced deli meats (turkey (7 packages) and ham (2 packages) at the grab and go retail display unit were observed to have internal temperature of 48 to 50 degrees F. |
Person in charge voluntary discarded the foods referenced in the food violation in the trash at the time of 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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PRSL Sopressata deli meat did have an open date of 12 July 2023 with no discard date. |
Person in charge voluntary discarded the foods referenced in the food violation in the trash at the time of 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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Pastrami deli meat had a preparation/open date of 17 July 2023 and discard date of 24 July 2023. Genoa Salami had a preparation/open date of 28 June 2023 and discard date of 11 July 2023. |
Person in charge voluntary discarded the foods referenced in the food violation in the trash at the time of inspection. |
Priority (P) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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Employees with facial hair were observed working in food preparation and bakery area where open foods were being packaged without beard restraints. |
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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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Several of the large metal pans on the clean ready to use drying rack next to the three compartment sink were observed 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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Cutting boards in the produce department were observed to be heavy scored. |
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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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Metal racks throughout the food service area were observed to uncleanable with excessive amount of rust, including but not limited to metal racks were clean ready to use dishes were observed to be stored, racks in the deli meat case were deli meats were observed to be stored. Metal shelves in walk in cold holding units and freezers. Several plastic meat trays were observed to be in poor repair with cracks and broken pieces. |
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Core (C) |
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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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The rinse basin of the food service, produce and seafood department three compartment sink was observed to have excessive amount of dried food residues and build on the sink basin. |
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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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The deli meat case, the door slides were observed to have excessive amount of dried food residues and build up. The hot holding unit in the food service area was observed to have excessive amount of dried food residues and build up. Cabinets under the food preparation area of the food service area were observed to have excessive amount of dried food residues and build. The metal tables at the meat department were observed to have excessive amounts of dried food residues and build up. The roller carts in the meat department and produce department were observed to have excessive amounts of dried food residues and build up. |
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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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The floor in the food service area were observed to have excessive amount of dried food residue, trash and food under the food service ovens, fryers and standing preparation tables. |
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Core (C) |
1 |