| 08 Adequate handwashing sinks properly supplied and accessible |
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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 hand sink was soiled with food debris particles. Handwashing sink is for handwashing only. |
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Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed deli pizza prep table cutting board soiled with black substance and heavily scored. *** Observed slicer to be soiled in back of blade (no slicing prior to inspection per Tony. ***Observed clean utensils stored in a soiled dish drying rack. |
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Priority Foundation (PF) |
2 |
| 19,20 safe temperature holding |
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0 |
| 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 |
out |
Observed food products on deli prep table were not being maintained at 41F or less for food safety control. Food products probed with a calibrated state thermometer were; onion slices 51F, mayonnaise 51F, various pizza toppings (mushrooms, sausage crumbles 48F. Deli thermometer read 48F. |
Food voluntarily discarded during inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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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 |
Datemarking system in place, however system is not being used on required deli items. |
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Priority (P) |
1 |
| 30,31 Food temp controls |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
Observed deli prep table not adequately working to maintain food temperatures of 41F or below. Deli prep table thermometer was 48F, and food product, probed with a calibrated state thermometer, was 48F-51F. |
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Priority Foundation (PF) |
0 |
| 42,43 Single service & gloves |
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0 |
| 42,43 42 Single-service articles stored and used |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Observed several cases of single service containers and cups, stored on floor in back storage room. |
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Core (C) |
1 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Observed gasket on deli pizza prep table, torn and in poor repair. |
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Core (C) |
1 |