| 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 kitchen employee leave prep area several times and return to prep food without washing hands between donning gloves at time of inspection. |
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Priority (P) |
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| 16,17,18 cooking, reheating, cooling |
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| 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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Two separate containers of Chicken Breast cooked and put in cooler at 7:30am were checked internally with a TDA probe thermometer at 3:10pm and was found to be between 58*F and 64*F. I educated the Store Manager on the proper procedures for cooling. Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
Management voluntarily discarded product at time of inspection. |
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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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Numerous food containers consisting of Cooked Sausage links, cooked sausage patties, smoked chicken breast, Opened Deli chub ham, opened deli chub Turkey, Cooked chicken wings, cooked BBQ Pork and Cole slaw were observed to not be date marked at time of inspection. |
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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 cooked Chicken wings open and exposed on metal baking sheet placed on soiled rack in walk in cooler. The rack is heavily soiled above the uncovered exposed chicken wings at time of inspection. |
Manager voluntarily covered the chicken wings at time of inspection. |
Core (C) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry |
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Employee was observed to be wearing rings with stones and working in the food prep area at time of inspection. |
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Core (C) |
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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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Employee in the prep area working with food was observed to not be wearing a beard restraint at time of inspection. |
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Core (C) |
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| 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 clear plastic food containers stored over the 3 Bay sink to be wet stacked at time of inspection. |
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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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Food containers used for Cole slaw and Baked Beans were observed to have broken/cracked lids at time of inspection. |
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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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The wire storage racks in the walk-in cooler were observed to have a heavy build-up of food residue on the shelves at time of inspection. |
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Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 49 Sewage and waste water disposal |
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| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
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Hand sink next to 3 Bay sink was observed to be leaking on the floor at time of inspection. |
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Priority (P) |
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