| 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 produce employee switching tasks from washing utensils at the 3-compartment sink to donning a pair of gloves, preparing to engage in food prep, without first properly washing hands. |
Inspector immediately notified PIC who instructed employee to remove gloves and wash hands. |
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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Observed two handwashing sinks, located within the deli department, without paper towel or other drying device available to properly dry hands. |
PIC immediately refilled the paper towel dispenser with paper towel. |
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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Observed on the small grinder within the meat room, confirmed stored clean and not in use, yellow encrusted build-up on the interior of the ring which attaches to the grinder plate. |
The meat employee immediately placed the metal piece in the 3-compartment sink. |
Priority Foundation (PF) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Observed the seafood employee hold the quat sanitizer test strip for 3 seconds when testing the sanitizer solution concentration. Observed the meat employee agitate the quat sanitizer test strip when testing the sanitizer solution concentration. |
Seafood employee re-tested the sanitizer solution by holding test strip 10 seconds. A second meat employee tested the sanitizer solution by holding the quat test strip for 10 seconds. |
Priority Foundation (PF) |
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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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Observed open packages of ham chub, liverwurst chub and bacon, held within the deli case and reach-in cooler, to be missing a date label. Opened food items and items prepared in house are required to have a shelf life of no more than seven days(day of production plus 6 days) with the exception of unaltered manufactured deli salads(expiration date on container) cured meats such as hard salami and pepperoni(21 days) and cheeses(21 days). |
The PIC discarded the open packages of product missing a date label. |
Priority (P) |
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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 in the general merchandise WIF, ice build-up on the freezer guards and ice on the ceiling and condenser. As a result, ice build up was directly on the primary packaging of ice cream containers which were located directly below the condenser. |
The PIC instructed the employee to discard the ice cream containers with ice on the packaging. |
Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Observed multiple boxes of single service items (food trays) stored on the floor in the deli back storage room without a barrier to protect from contamination. |
The PIC immediately relocated the boxes to a shelving unit off the floor. |
Core (C) |
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