04,05 Hygiene |
in |
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0 |
04,05 4 Eating, Drinking, or Using Tobacco |
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0 |
04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
out |
Open Bottled water observed on the food prep table in the deli, open bottled water observed in the meat cooler above food product, open Little Debbie cake observed in the produce cooler on rack above food product. |
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Priority (P) |
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14 Food contact surfaces; clean and sanitized |
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0 |
14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
The cuber and grinder in the meat room observed to have prior day use build up at time of inspection, not properly cleaned and sanitized. |
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Priority Foundation (PF) |
0 |
14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
No sanitizer observed to be available for the 3 bay sink in the produce prep room at time of inspection. |
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Priority Foundation (PF) |
0 |
21,22 Date & Time for food safety |
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0 |
21,22 21 Date Marking and Disposition |
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0 |
21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Meat Room: Deli ham use by 10/04, Deli cheese use by 08/27, Deli slice chicken use by 10/08 and Deli turkey use by10/03 observed at time of inspection, date marking requirements discussed, discard discussed. |
Products that were observed to be past the use by date were discarded during the inspection. |
Priority (P) |
0 |
32 Approved thawing methods |
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32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
Container of frozen pork bar b que observed to be thawing in the sink in standing cold water, proper thawing methods discussed including under refrigeration, under continuous running cold water or as a cook method. |
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Core (C) |
0 |
37 Personal Cleanliness |
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0 |
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. |
out |
Meat room employee observed to not be wearing hair restraint or beard restraint at time of inspection. |
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Core (C) |
0 |
44,45 Utensils and equipment |
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0 |
44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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0 |
44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
White block cutting board in the deli and produce room observed to be scored at time of inspection. |
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Priority (P) |
0 |
44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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0 |
44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
No test kits available to verify the PPM of the sanitizer in use observed at time of inspection. |
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Priority Foundation (PF) |
0 |
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. |
out |
Deli: Prior day use build up on the wrapper and deli prep table observed at time of inspection, not properly cleaned.
Produce: Prep table white block under side heavily soiled at time of inspection.
Meat: The back side of prep adjacent to the meat cutting table observed to have build up. |
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Core (C) |
0 |
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 |
out |
The deli 3 bay sink observed to have the drain line in the drain at time of inspection, no air gap provided to prevent potential backflow. |
The pluming line was raised approximately 3 inches to provide an air gap during the inspection. |
Priority (P) |
0 |
50 Toilet facilities; constructed, supplied, cleaned |
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0 |
50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
out |
No covered waste receptacles available in the women's customer or employee restroom at time of inspection. |
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Core (C) |
0 |
50 0080-04-09-.06(5)(h) Toilet room cleaning frequency |
out |
The toilets in the men's customer and employee restroom observed to be soiled at time of inspection. |
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Core (C) |
0 |
51,52 Facilities |
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0 |
51,52 52 Physical facilities installed, maintained, clean |
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0 |
51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Oil leakage on the cole slaw maker observed at time of inspection, not properly maintained. |
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Core (C) |
0 |
51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
The deli hood vent observed to have build up at time of inspection, not properly cleaned. |
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Core (C) |
0 |