| 06,07 Hand Hygiene |
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0 |
| 06,07 7 No bare hand contact with ready to eat food |
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| 06,07 0080-04-09-.03(3)(a)1 No bare hand contact with ready to eat food |
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PIC observed touching cooked meats with bare hands. |
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Priority (P) |
1 |
| 13 Food separated and protected |
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| 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 |
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There was an open package ground beef in the deli cooler with ready to eat deli meat. |
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Priority (P) |
0 |
| 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 meat slicer had old food debris on it. The PIC reported that cleaning is only done once a day. The pots and pans were unclean. The meat saw was unclean with old food debris. |
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Priority (P) |
1 |
| 16,17,18 cooking, reheating, cooling |
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0 |
| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
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Improper cooling for cooked meats. Cooked meats were observed in the kitchen area, uncovered and on a box. |
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Priority (P) |
0 |
| 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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There was food in the deli cooler with improper dates (dates are being held longer than they are supposed to-ten days instead of seven). |
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Priority (P) |
1 |
| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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There are no thermometers in coolers to ensure safe holding temperatures for food items. |
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Priority Foundation (PF) |
0 |
| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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The bagged ice was not properly labeled. |
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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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Shrimp, eggrolls, and cooked meat were in the refrigerator uncovered. The bathroom door was open (in location for possible contamination). |
The PIC covered the food items. |
Core (C) |
1 |
| 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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There is excessive clutter throughout the firm with old equipment and storage containers that is not in use. There is grease buildup on the stove. The restroom door needs to be repaired (it is not closing properly). |
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Core (C) |
3 |