| 06,07 Hand Hygiene |
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0 |
| 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... |
out |
**Employee was observed switching tasks from handling food to handling kitchen equipment. Employee was observed donning gloves without properly washing hands prior |
Employee voluntarily washed hands during discussions. |
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, ... |
out |
**A date marking system is not in place for deli meat processing. The firm slices deli meat and labels with a cut date before freezing. Multiple bags of ham and turkey were observed in the kitchen cooler to have the original cut date (8/16/2023) but no thaw date. An additional thaw date is needed on deli meat once pulled from the freezer to ensure product is not held for more than 6 days |
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Priority (P) |
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| 33 Thermometers provided and accurate |
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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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**The firm's current probe thermometer registers from 120F to 200F. A probe thermometer is needed with a range from 0F to 220F as they are performing cool down processing |
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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 ready to eat bread and a bowl of butter to be stored uncovered and unprotected on top of the oven with no active production occurring. |
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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. |
out |
**Observed employee engaged in active food preparation without wearing any form of hair restraint |
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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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**Sanitizer test strips for chlorine sanitizer were not available during today's inspection |
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Priority Foundation (PF) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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**Observed build-up of food debris in the storage containers beneath the flat top grill |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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**Observed clutter and disorganized equipment and food items in the back room next to the mop sink.
**Observed build-up of food debris on the floor in the walk-in cooler |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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**Observed employee's personal items mixed with and touching ingredient containers in the storage area.
**Observed employee's personal snacks stored with and touching city ham in the kitchen three door cooler |
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Core (C) |
0 |