| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Manager could tell me hot holding temperatures or cold holding temperatures at time of inspection. |
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Priority Foundation (PF) |
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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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Observed employee answering cell phone with gloves on while handling food and then hung-up phone and did not remove gloves and wash hands and continued to prepare food with gloves on. |
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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)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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The deli slicer in the deli was observed to have dried tomato seeds on the blade and a green residue on the back of the blade at time of inspection. When talking to the employee she mentioned she forgot to clean the slicer the day before. |
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Priority (P) |
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| 19,20 safe temperature holding |
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| 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 |
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Observed sliced cheese in the deli prep cooler with an internal temperature of 48 F and observed sliced tomato with an internal temperature of 49 F. The deli prep cooler had a surface temperature of 50 F to 54 F degrees and not working properly. |
PIC removed and discarded the cheeses and tomatoes that were out of temperature at time of inspection. |
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, ... |
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Observed Chili in stand-up cooler of deli with a discard date of 10/23, when asking the PIC why some foods have a discard and some have an open date, he said that all of the items had open dates, however it is 10/20 and 10/23 is a future date. The employee arrived and said she opened the chili yesterday and forgot to put the date and just put month and year. |
The employee corrected the food items dated incorrectly at time of inspection. I also explained the date marking system to the employees and how many days they should have and how it needs to be consistent. |
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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Observed shredded BBQ in a pan with an open date of 10/12/23 in the stand-up cooler, which is pass the 7-day date marking period. Observed opened gravy in cooler with a date mark of 9/29, which is pass the 7-day date marking requirement. |
PIC discarded the BBQ at time of inspection. |
Priority (P) |
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| 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(1) Chemicals shall have identifying Information |
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Observed spray bottles with chemicals with no identifying information at the time of inspection. |
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Priority Foundation (PF) |
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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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Observed chemicals stored hanging over the 3-compartment sink area at time of inspection. |
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Priority Foundation (PF) |
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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. |
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Observed manager working in kitchen and handling food with a full beard and no beard guard 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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Observed several dirty wiping cloths stored on 3-compartment sink, not properly stored in sanitizer at time of inpsection. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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The cutting board on the reach in deli cooler is observed heavily scored and not easily cleanable at time of inspection. |
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Priority (P) |
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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 cell phone stored on cutting board at time of inspection. |
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Core (C) |
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