| 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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Employee observed in deli preparing sandwiches with gloves on then going into walk in cooler with gloves on, then returning and continued to make sandwiches without removing gloves and washing hands prior to doing so.
Observed employee in meat department washing dishes with gloves on then going into freezer and coming out and placing on new gloves without washing hands and then and handling fish. |
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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)(a) Food contact surfaces shall be visually clean. |
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Observed a clean knife stored in holder it the deli that had dried food on the blade. Observed white buckets used for breading chicken in the deli with dried food on the outer lip of the buckets, not properly cleaned and sanitized after use. |
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Priority Foundation (PF) |
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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 department was observed to have dried food residue on the blade of the slicer from previous day's use.
Observed dried icing on the Hobart mixer shaft in the deli department and rust in the bottom of the mixing bowl at time of inspection.
Observed dried meat on the cuber blades in the meat department from previous day's use, not properly cleaned.
Observed dried meat build up from previous day's use on the bottom seal of the grinder in the meat department.
Observed a vegetable chopper stored clean in the produce department with dried food on the blades at time of inspection. |
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Priority (P) |
1 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed deli employee washing dishes and then dipping into sanitizer and right back out to air dry. Not sufficient time in contact with sanitizer. |
Employee re-sanitized dishes at time of inspection. |
Priority (P) |
1 |
| 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 bone in chicken in walk in cooler in deli in a hotel pan wrapped in saran wrap with an internal temperature of 45 F degrees at time of inspection. Cold holding food should be held at 41 F degrees or less. |
PIC discarded food 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 a chub of sliced roast beef in deli meat cooler with no date at time of inspection. Observed 3 Tubs of chicken salad in walk in deli walk in cooler with no date mark at time of inspection. Observed bone in chicken in a hotel pan in walk in deli cooler with no date mark at time of inspection. |
PIC date marked roast beef and chicken salad at time of inspection. Bone in chicken was discarded at time of inspection. |
Priority (P) |
1 |
| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Observed clean dishes in deli on drying rack stacked wet, not properly air dried before stacking. |
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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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Observed cutting boards in deli department heavily scored and not easily cleanable at time of inspection. |
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Priority (P) |
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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 doors on cabinets in deli department with dried food residue, observed tables in deli department where to go containers and clean dishes are stored with dried food residue and spills. Observed bakery racks in deli with dried food on the racks. Observed drip pans in dairy walk-in cooler with dried milk residue. |
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Core (C) |
1 |
| 47,48,49 Plumbing |
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| 47,48,49 48 Plumbing installed; backflow devices |
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| 47,48,49 0080-04-09-.05(2)(b)3 Air gap sufficient between water supply outlet and flood rim level |
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Observed pipe leading into drain under 3 compartment sinks with no air gap in between the outlet and flood room in the deli, bakery, meat or produce department at time of inspection. |
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Priority (P) |
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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 excessive water in the floor underneath the 3 compartment sink in bakery. Observed excessive standing water under the appliances in the bakery. Observed water standing the meat department in the meat department. |
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Core (C) |
0 |