| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to the number of violations, especially repeat and priority violations, firm has not demonstrated adequate managerial control for food safety. |
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Priority Foundation (PF) |
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| 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 employee move from cash register to deli area, put on gloves and start to cut into a block of cheese without washing hands first. |
Employee voluntarily discarded cheese and washed hands. Employee voluntarily put on a new pair of gloves |
Priority (P) |
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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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Observed no method of ensuring in use deli slicer, cutting boards, or knives were cleaned every four hours. |
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Priority (P) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed firm only had unapproved splash-less bleach as a sanitizer available at beginning of inspection. Observed employee wash and rinse knives at 3 compartment sink but not perform a sanitize and air dry step prior to trying to use the knives. |
Employee voluntarily procured plain bleach during inspection. Employee voluntarily set up 3 compartment sink with sanitizer and performed proper ware washing procedure on the knives. |
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 multiple blocks of cheese and ham held above 41 degrees F when temperature was taken with inspector's probe thermometer |
Products were above 41 degrees F for less than 4 hours. PIC voluntarily moved all deli items to retail cooler to bring temperature below 41 degrees F. |
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 multiple cases of packaged snacks stored directly on the floor in retail area. |
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Core (C) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
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Observed door to unisex restroom was not self closing. |
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Core (C) |
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