01 PIC present, Knowledgeable, Duties |
in |
|
|
|
0 |
01 0080-04-09-.02(1)(c) Person in charge - Duties |
out |
This violation marked due to repeat priority items. |
|
Priority Foundation (PF) |
0 |
08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
Observed deli handwashing sink used for purposes other than handwashing. While washing hands at the start of inspection, observed food product in drain of deli handwashing sink, |
|
Priority Foundation (PF) |
0 |
08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
Observed no towels/drying device at deli handwashing sink. |
Towel supplied during inspection. |
Priority Foundation (PF) |
2 |
08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
out |
Observed no handwashing signage in women's restroom. |
|
Core (C) |
1 |
14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed heavy build up on coffee pot underneath brew basket. |
|
Priority Foundation (PF) |
2 |
19,20 safe temperature holding |
in |
|
|
|
0 |
19,20 19 Hot holding temperature |
in |
|
|
|
0 |
19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed food items in hot box not being maintained at 135F or higher for food safety control. Food products calibrated with a state thermometer were; Chicken Wings 116F-122F, Boneless Chicken 115F-127F, Chicken Sandwich 126F-134F, Potato Wedges 105F. |
Food was voluntarily discarded during inpsection. |
Priority (P) |
1 |
21,22 Date & Time for food safety |
in |
|
|
|
0 |
21,22 21 Date Marking and Disposition |
in |
|
|
|
0 |
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, ... |
out |
Observed date marking system in place not being used on all required deli items. Observed deli containers that had been washed, with washed date marking labels and no dates. |
|
Priority (P) |
3 |
34 Food Properly labeled |
in |
|
|
|
0 |
34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
out |
Facility bags its own ice. Observed no label/sign posted with store information posted for customer viewing. |
|
Priority Foundation (PF) |
1 |
35,36 Pests & contamination |
in |
|
|
|
0 |
35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Observed frozen pizza, in chest freezer, not completely covered, to be protected from contamination of ice and water. |
|
Priority (P) |
0 |
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... |
out |
Observed cans of boiled peanuts stored on the floor of the back deli kitchen area. *** Observed cases of candy displays to (containing candy packages) stored on floor behind front counter register. All food products must be stored 6 inches off the floor. |
|
Core (C) |
0 |
40,41 Utensils |
in |
|
|
|
0 |
40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
|
|
0 |
40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Observed deli utensils stored in a soiled container. ***Observed clean deli utensils/pans stored to air dry on a soiled, wet towel on the 3 compartment sink drying shelf. Drying shelf was soiled. |
|
Core (C) |
1 |
42,43 Single service & gloves |
in |
|
|
|
0 |
42,43 42 Single-service articles stored and used |
in |
|
|
|
0 |
42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Observed cases of single service chicken wing cartons stored on the deli floor underneath hot box cabinet. |
|
Core (C) |
0 |
44,45 Utensils and equipment |
in |
|
|
|
0 |
44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
0 |
44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Chemical test strips were not available for chlorine sanitizer. |
|
Priority Foundation (PF) |
1 |
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. |
out |
Observed all compartments of the 3 compartment sink were soiled with heavy buildup, including the sanitizer bay. Dishes had been done prior to inspection in soiled 3 compartment sink. |
|
Core (C) |
3 |