| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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This violation is marked due to the 5 priority violations. |
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Priority Foundation (PF) |
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| 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)(d) Food employees shall clean their hands in a handwashing sink |
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Priority Foundation (PF) |
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| 06,07 7 No bare hand contact with ready to eat food |
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| 06,07 0080-04-09-.03(3)(a)1 No bare hand contact with ready to eat food |
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Observed deli employee sliding macaroni noodles out of a colander, into a pan, with bare hands. |
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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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Observed deli hand sink blocked/filled with a bottle of soap, rubber gloves, and an empty box. Handwashing sink must remain clean and unobstructed for handwashing purposes. |
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Priority Foundation (PF) |
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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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Observed 3 cartons of eggs, in big deli refrigerator, stored over ready to eat foods. |
Eggs stored on bottom shelf during inspection. |
Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Observed deli sanitizer not dispensing properly, for proper ppm. Sanitizer tested was 150ppm. |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Observed food products in deli hot case not being maintained at 135F or above for food safety control. Foods probed with a calibrated state thermometer were BBQ Sandwiches, 106F-121F. *** Observed food product in retail island hot box not being maintained at 135F or above for food safety safety control. Food products probed with a calibrated state thermometer were BBQ Chicken 94F and Meatloaf 92F-95F. |
BBQ (only in hot box for an hour) was reheated to 177F, food product in retail island cooler was voluntarily discarded. |
Priority (P) |
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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 food products stored in small deli refrigerator not being maintained at 41F or below. Food products were probed with a calibrated state thermometer were BBQ pulled pork 80F, Mayonnaise 52F, and Cheese slices 56F. |
Food product was voluntarily discarded 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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Observed date marking system being used, however date marking in not consistent throughout deli products needing dates. For example, deli meat case had various chubs of deli meat open with no date marking, and 1 chub of bologna with a date marking tag. |
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Priority (P) |
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| 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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Observed deli meat case thermometer reading -5F. Bologna probed with a calibrated state thermometer was reading 40F. |
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Priority Foundation (PF) |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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Observed no conspicuous thermometer in both deli refrigerators. |
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Priority Foundation (PF) |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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Observed food thermometer on hand was for hot foods only. Food thermometer needs to be able to check both hot and cold food temperatures. |
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Priority Foundation (PF) |
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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)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Observed food product not stored 6 inches off the floor, protected from contamination in the following areas: BIB boxes (fountain syrup) stored on retail floor by fountain machine, in front of customer service counter, observed food cases stored on floor in walk in freezer (various cases of meat), observed food on floor in meat/deli walk in freezer (container of onions, fried apples, banana peppers). |
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Core (C) |
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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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Upon entering deli for inspection, observed deli employees preparing food with no hairnet or head covering. |
Employees retrieved hairnets during inpsection. |
Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Observed cases of single service lids/containers store on the floor in back storage room. *** Observed single service lids at fountain machine counter not stored inverted to protect against contamination. |
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Core (C) |
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| 44,45 Utensils and equipment |
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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(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Observed test kit on hand for deli and meat department quaternary sanitizer expired with an 11/15/2020 date. |
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Priority Foundation (PF) |
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