| 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 dipping bread in egg for French toast, then changing gloves to finish preparing ready to eat food without washing hands between raw and cooked processes. |
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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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5 Containers of chili, 1 pack of open hot dogs, container of cut honeydew melon, and container of cut cantaloupe observed not to be date marked. |
Items were correctly dated by deli manager during inspection. |
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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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Potato slicer in deli observed to have duct tape on handle and grey lug in meat dept. observed to be cracked. |
Store Manager removed tape from handle of potato slicer and discarded cracked meat lug during inspection. |
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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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Auto dish machine observed to have old build-up debris inside machine on piping and in top corner from prior use. Top of machine on the outside also observed to have old build-up debris at time of inspection. |
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