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 in deli with gloves on pulling food from warmer then with gloves on pulling up pants, then removing the gloves and taking the food to wrap in plastic without washing hands or placing on new gloves before doing so. |
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Priority (P) |
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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 dried food on food probe thermometer in deli at time of inspection, not properly cleaned after use at time of inspection. |
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Priority Foundation (PF) |
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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 cheese deli slicer with dried cheese on the blade from previous day's use, not properly cleaned and sanitized from day before. Observed dried old meat on the inside of the ban saw wheel around the blade in the meat room from previous day's use, not cleaned and sanitized after use. When employee removed the Auger head from meat grinder dried old meat was observed on the head from previous day's use not properly cleaned and sanitized. Observed vegetable chopper in produce room washed and air drying with dried food on blades and chopper head, not properly cleaned and sanitized. |
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Priority (P) |
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37 Personal Cleanliness |
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37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry |
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Observed meat supervisor in meat room with several brackets on wrist while handling meat at time of inpsection. |
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Core (C) |
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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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Observed employee in meat department with a beard and no beard guard at time of inpsection. |
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Core (C) |
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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(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 a black residue on the drain board of the 3 compartment sink where clean dishes were stored in the produce department at time of inspection. |
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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)(a) Maintained in good repair |
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Observed a significant leak underneath the 3 compartment sink in the meat room at time of inspection. |
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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 covered drinks being stored under shelves at the entrance of the deli with plastic utensils, napkins and containers. |
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Core (C) |
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