| 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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Observed deli employee packaging chicken bites with gloves on and using sharpie pen to mark containers with gloves on then prepared other foods with the same gloves on. The gloves were never removed between task and hands were not washed. Observed another deli employee with single use gloves on doing various tasks in the deli then placed on a single rubber glove over the single use glove to handle foods for customers. The rubber gloves used over the single use glove were observed not to be cleaned. The rubber glove was then removed after handle the food and placed in a tray with other rubber gloves, and the employee continued to wear the single use gloves while working in deli without removing them and washing hands. |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 16 Cooking time and temperature |
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| 16,17,18 0080-04-09-.03(4)(a) Raw Animal Foods cooked to the required time and temperature |
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Observed employee checking temperatures of rotisserie chickens. When I asked if they were done he said yes. After checking several chickens in the thickest part of the thigh with temperatures ranging from 154 F degrees to 157 F degrees. The employee was not taking temperatures in the thickest part of the chicken. The chickens were not reaching the minimum required temperature of 165 F degrees. |
The rotisserie oven was turned on again so the chickens could cook longer, and I explained the employee how to take the proper temperature of a whole chicken. |
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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 5 rotisserie chicken in the retail cooler on the retail floor with an internal temperature ranging 51 F, 47 F and 45 F degrees at time of inspection. |
All 5 chickens were removed and voluntarily discarded at time of inspection. |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
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Observed no door sweep on dock door in back receiving area allowing a large gap between the door and outside. |
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Core (C) |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Observed several gnats in the back of the produce area and area that leads to the meat cooler at time of inspection. |
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Priority Foundation (PF) |
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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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Observed excessive dust on fans in produce cooler and meat cooler at time of inspection. |
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Core (C) |
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