| 06,07 Hand Hygiene |
in |
|
|
|
0 |
| 06,07 6 Hands Clean and Properly washed |
in |
|
|
|
0 |
| 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... |
out |
Deli employee was observed on multiple occasions to operate cash register, handle money, and return to serving food, handling single service food packaging and touching food contact portion of utensils without changing gloves and washing hands after operating cash register. |
|
Priority (P) |
0 |
| 09,10,11,12 Approved Source |
in |
|
|
|
0 |
| 09,10,11,12 12 Shellstock tags, parasite destruction |
in |
|
|
|
0 |
| 09,10,11,12 0080-04-09-.03(2)(c) Shell stock: original container, maintaining identification, date last sold or served recorded, and retained |
out |
Shell stock harvest tags for received shell stock were observed to not be maintained in chronological order for shell stock received.
The date of last sell or discard was not documented for shell stock (Little Neck Clams) received on 06/23/2023 and 07/11/2023. |
|
Priority Foundation (PF) |
0 |
| 13 Food separated and protected |
in |
|
|
|
0 |
| 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 |
out |
Raw ground beef was observed prepped on surface at deli prep cooler where employee resumed preparation of ready-to-eat foods on same surface without sanitizing surface between change in processing, visible raw ground beef debris was present on surface while ready-to-eat foods were prepared---Raw chicken was observed not properly separated from fully cooked ready-to-eat chicken and other ready-to-eat food items in walk-in cooler, raw and ready-to-eat foods observed stored together in walk-in cooler at time of inspection. |
Employee sanitized shared preparation surface and re-arranged storage in walk-in cooler during inspection. |
Priority (P) |
0 |
| 28,29 Safe Food & Water |
in |
|
|
|
0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
in |
|
|
|
0 |
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
No HACCP monitoring records for sushi rice specialized process had been documented for date of 08/15/2023 at time of inspection, including pH meter calibration, sushi rice pH, and temperature monitoring as required by establishment's HACCP Plan. |
|
Priority Foundation (PF) |
0 |
| 33 Thermometers provided and accurate |
in |
|
|
|
0 |
| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
No correct type probe food thermometer was available for checking food temperatures in deli at time of inspection, establishment only had a analogue cook thermometer registering 120-200 degree F range at time of inspection. |
Correct type thermometers were provided during inspection. |
Priority Foundation (PF) |
0 |
| 37 Personal Cleanliness |
in |
|
|
|
0 |
| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry |
out |
Some food employees in deli were observed wearing rings with stone settings and bracelets on wrists while preparing foods. |
|
Core (C) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Heavy accumulation of grease and food debris buildup on floor in deli kitchen underneath grill and fryer. |
|
Core (C) |
0 |