| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Employee preparing sushi was unable to properly calibrate a pH meter and check acidified rice pH. |
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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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Deli employees at sandwich production line observed touching face and hair then continue to work in food production in deli without changing gloves and washing hands. Deli employees at sandwich production line observed coming into department and donning gloves without washing hands first. Employee at Asian bar removed hat and pulled hair up, then placed gloves on hands without washing hands. |
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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)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Meat grinder observed to have old residue around upper and lower gaskets present. |
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Priority (P) |
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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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Pan of previously cooked chicken tenders in deli walk in cooler not dated with date placed in cooler. |
Manager discarded during inspection. |
Priority (P) |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Pan of previously cooked pork loin in deli walk in cooler dated 12/22/23 should be discarded on 12/28/23. Open chub of Ingles Roast Beef in meat case has open date of 12/22/23 should have been discarded on 12/28/23. |
Foods were discarded by manager during inspection. |
Priority (P) |
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| 28,29 Safe Food & Water |
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| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
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| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
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Sushi records on 12/18/23, 12/19/23, and 01/01/23 show product was produced but there are no corresponding meter calibration records for these dates. Meter calibration is required daily, |
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Priority Foundation (PF) |
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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 cutting boards in produce and deli that are heavily scored and stained. |
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Priority (P) |
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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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1) Door tracks at sushi station and sub station have excessive food debris present in tracks and build up in corners. 2) Deli holding cooler has old spillage present in cooler. |
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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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1) Produce hand sink is leaking water at supply line and drain trap. 2) Back door in stockroom needs repaired. |
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Core (C) |
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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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1) Produce air handler units have heavy lint buildup present. 2) Deli kitchen ceiling has heavy lint buildup present. 3) Back walk in cooler floor has old spillage present. 4) doorway behind donut case has old food debris buildup. |
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Core (C) |
0 |