| 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 was observed to pull out a sheet tray of raw salmon from the walk-in cold holding unit, employee place dressing on the raw salmon and placed in the oven. Employee removed their one pair single use gloves (employee was observed to be doubled gloved) but did not wash their hand before moving on to handling of utensil, equipment and ready to eat foods. |
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Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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The paper towel dispenser at the food service hot holding station was observed to not dispense any paper towels at time of inspection. |
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Priority Foundation (PF) |
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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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Food Service:
Several of the deli slicers were observed to have excessive amount of buildup and dried food residues on the blades, push plate and base. Excessive amount of buildup and dried food on the blade of the can opener attached to the preparation table.
Meat Department:
The blade guards to the ban saw were observed to have excessive amount of dried food residues and build up.
Bakery Department:
The blades of the large bread slicers were observed to have excessive amount of dried food residue and build up. |
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Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Salmon at the holding hold bar of the food service was observed to have internal temperature of 124 degrees F. The chicken tenders at the hot holding bar in the food service was observed to have internal temperature of 124 degrees F. |
Person in charge voluntary had employee discard the foods referenced in the violation in the trash during the inspection. |
Priority (P) |
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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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Several employees working in the food service area while open foods were present were observed to not be wearing beard restraints. Employee handling and breading raw chicken did not change their apron when moving from raw animal proteins and ready to eat foods. |
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Core (C) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Several food utensils were observed to stored in between electrical outlets and in between tables in the food service area. |
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Core (C) |
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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)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Several clean ready to use dishes, pans, trays and utensils in the clean ready to use area were observed to have dried food residues and build. These were observed with other dishes that were observed to have excessive amount of dried food residues and build up. |
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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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Several of the food preparation cutting boards in the food service area were observed to be heavy scored. Several utensil and containers in the food service area were observed to be chipping and cracking with pieces missing. |
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Priority (P) |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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Three compartment sink (sanitizing side) was observed to be displaced from the side and excessive amount of black substance and build up was observed. Excessive amount of buildup was observed on and in both automatic dish machine at the bakery and food service. |
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Core (C) |
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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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Food service area: Slicer legs were observed to have excessive amount of buildup. Racks, cabinets, drawers, shelves, rolling carts and outside of storage equipment were observed to have excessive amount of buildup and dried food residues.
Meat department: The tables under the cutting boards were observed to have excessive amount of dried food residues and build up.
Produce Department: the roller carts for moving boxes of produce were observed to have excessive amount of dried food residues and build up. |
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Core (C) |
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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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Fan guards and ceiling in the walk in dairy cold holding unit were observed to excessive amount of black build up and dust. The fan guards in the meat processing room were observed to have excessive amount of dust on the fan guards. |
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Core (C) |
1 |