| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Employees at facility were not able to demonstrate knowledge of food safety - food temperatures, proper sanitizing strength, etc. |
Firm had a Food Safety Guide available in deli - discussed with employees. |
Priority Foundation (PF) |
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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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Cutting board soiled on prep table. **** Coffee maker soiled above filter. |
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Priority Foundation (PF) |
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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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Chicken tenders and potato wedges in warmer were probed with calibrated thermometer and observed out of temperature: 116 - 132, should be maintained at 135 or above. |
Out of temperature chicken tenders and potato wedges were disposed of during inspeciton. |
Priority (P) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Observed gnats and apparent maggots in 2-door deli cooler that is currently not working (no food product observed in cooler) - cooler doors were tied together with a rope (untied to check cooler). |
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Priority Foundation (PF) |
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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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Observed open packages of food in walk in freezer. |
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Priority (P) |
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| 44,45 Utensils and equipment |
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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(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Out of chlorine test strips to check chlorine sanitizer. |
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Priority Foundation (PF) |
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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)(a) Maintained in good repair |
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Handle is broken on hand wash sink by 3-bay sink - poor repair (sink can still be used as demonstrated by employee). |
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Core (C) |
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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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Facility needs a thorough cleaning - counter in front area behind warmer soiled with food crumbs, deli kitchen needs cleaned, etc. |
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Core (C) |
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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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No door to separate living quarters in back stock room from deli. |
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Core (C) |
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