| 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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Employee observed chewing gum while prepping food. Drink cup observed in prep area. |
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Priority (P) |
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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)(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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Employee observed entering the prep room from outside without washing hands before processing food. Employee observed touching raw hamburger meat then changed tasks to prep other foods without washing hands. |
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Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Slicer observed to have food debris from prior use. Cutting board at prep station observed to have heavy staining from prior use. Ice machine has pink residue on deflector shield inside unit. |
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Priority Foundation (PF) |
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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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Cole slaw, opened packs of hot dogs, turkey chub, and fully cooked bbq observed to not be date marked. |
Food items that are kept longer than 24 hours must be date marked with no more than 7 days with the opening or prep date counting as day 1. |
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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Commercially made deli salads observed to be held in prep cooler past use by date. Jalapeno pimento cheese dated 01-28-23, tuna salad dated 04-02-23, and chicken salad dated 04-18-23.
Store prepared chicken salad and ham sandwich observed in retail sandwich case with 05-01-23 use by date. |
Items were discarded during inspection. |
Priority (P) |
1 |
| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Spay bottle of degreaser observed to be stored on rack in prep room above food products. Bottle of floor cleaner with open lid observed to be stored on ice machine. |
Items were moved to an appropriate location during inspection. |
Priority Foundation (PF) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Chub of ham observed to be thawing out of refrigeration on prep table at time of inspection. |
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Core (C) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Multiple wiping cloths observed to be stored on prep surfaces and wet cloth laying near hot holding unit at time of inspection. |
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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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Metal food pans observed to be wet stacked. |
Food pans were removed from storage and put in wash bay of sink. |
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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Box of plastic wrap stored on handwashing sink at time of inspection. |
Box of plastic wrap was removed from handwashing sink during inspection. |
Core (C) |
0 |