| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC and employees were not able to speak to proper sanitizer concentration or steps to make sanitizer. Did not know to use a probe thermometer for TCS foods or proper holding temperatures. Observed repeat violations for bare hand contact. |
Inspector showed all kitchen staff and PIC how to make sanitizer and test. |
Priority Foundation (PF) |
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| 06,07 Hand Hygiene |
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| 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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Observed customer bagging open pita breads with bare hands. Customer was observed touching breads that he was not bagging for himself. |
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Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Observed Feta style cheeses in front display cooler with internal temperatures of 54-56F, and cut vegetables on cold bar line with internal temperatures of 60F, when using inspector probe thermometer. |
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Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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No probe thermometer for taking internal temperature of hot/cold foods. |
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Priority Foundation (PF) |
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| 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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Observed multiple re-packaged foods with no ingredient, allergen, piece count or dual weight displayed for retail sale. Observed Falafel made in house to not have any ingredient, allergen, or dual weight information. |
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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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Observed cheeses in Front display cooler stored uncovered and unprotected. Observed bulk foods in front of store to have no lid for protection from contamination. |
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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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Employee working in the kitchen making bread was observed with facial hair longer than 1/4 inch to not be wearing any hair restraints. |
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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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Observed scoops for bulk products to be stored with handles touching bulk food products. Observed knives stored on shelf next to deli slicer, on shelf in kitchen area above and to the right of 3 comp sink, and on bottom shelves of kitchen area. Knives are being used for opening boxes in some instances or as employee knives. Firm will need to separate knives for food prep and store them protected while in use. Other tools should be used for opening of packages for retail stocking. Observed multiple tools used for fixing and repairing things such as pliers, plant shears, etc. stored in direct contact with food prep utensils in meat department area. |
No foods or food prep were observed in meat department. |
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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Observed deli slicer paddle to be cracked, not allowing for proper cleaning and creating a possible environment for listeria. |
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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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Observed thick black caulking around base and walls on dividers between compartments. Caulking was observed to be not easily cleanable and harboring organic matter after inspector cleaned sink to demonstrate proper sanitizer creation and testing. Caulking may need to be removed and recaulked, or removed and welded. compartments of the sink need to be easily cleanable and sanitized as a food contact surface. |
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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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Observed abundant food organic matter at base of walls in meat department and kitchen area. Foul odor was observed in kitchen and meat department prep areas. Walls in food prep and meat areas need to be cleaned. |
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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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Observed clutter in back storage area and abundant clutter and multiple possible pest harborage in back of firm outside door at back wall of fish tank area. These areas need to be organized with trash and unused equipment stored in a manner not to provide possible pest harborage. |
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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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Observed employee items stored in food prep areas. Firm will need to designate spaces specific for employee items such as coats, phones, plates, tea cups, etc. |
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Core (C) |
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