| 04,05 Hygiene |
in |
|
|
|
0 |
| 04,05 4 Eating, Drinking, or Using Tobacco |
in |
|
|
|
0 |
| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
out |
Several employee drinks were observed on food preparation tables in food service preparation area while open foods were observed to be prepared. |
Person in charge voluntary discarded these employee drinks in trash during the inspection. |
Priority (P) |
0 |
| 06,07 Hand Hygiene |
in |
|
|
|
0 |
| 06,07 6 Hands Clean and Properly washed |
in |
|
|
|
0 |
| 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... |
out |
Employee was observed to handle raw shell eggs mixing bowl, then place the bowl in the three-compartment sink and did not wash their hands before moving from the back food preparation area to the front preparation area. Employee was observed to be finish handling raw chicken with single use gloves, employee removed single use glove and moved to slice whole produce. Employee did not wash their hands before moving to slice whole produce. Several employees were observed to handle dirty dishes at the automatic dish machine, and then moved to workstation without washing their hands. Employee was observed to wipe hands on smock and then handle single use food containers for baked chicken. |
|
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Underside of the makeshift cutting board at the back food service area was observed to have excessive amount of dried food residues and build up on the underside of the cutting board. The can opener blade attached to the food preparation table was observed to have excessive amount of dried food residues and build up. Cole slaw chopper in the food service area was observed to have excessive amount of dried food residues on the bar and blades. Two of the deli meats slicers have excessive amount of dried food residue on the upper lids, blades and handles of the slicer. |
|
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Salads used from pre-chilled ingredients were observed to have a internal temperature of 50 degrees F. |
|
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Excessive amount of chipping metal was observed under the produce walk in cold holding condenser unit, whole produce that was uncovered and unprotected underneath this condenser. |
|
Priority (P) |
0 |
| 37 Personal Cleanliness |
in |
|
|
|
0 |
| 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. |
out |
Employee was observed to be package ready to eat foods in the food service area with facial hair and no beard restraints. |
|
Core (C) |
0 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 40 In use utensils properly stored |
in |
|
|
|
0 |
| 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. |
out |
Several knifes in the produce department were observed to be stored behind the knife holding and against the wall. |
Person in charge removed these knife to the three compartment sink for cleaning. |
Core (C) |
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
|
|
0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Several metal pans at the food service preparation area were observed to be wet stacked. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Several of the push plates on the deli slicer in the meat and food service area were observed to have missing and chipped teeth. Several of the smaller cutting boards in the food service area were observed to have missing chucks out of the boards. The makeshift cutting board at the makeshift unit in the food service were observed to be heavy scored. The cutting boards in the produce department were observed to be heavy scored. Several utensils in the food service area, meat department and produce department were observed to be broken, chipped, or missing pieces. The deli meat slicer blade was observed to be chipped and missing small metal pieces. Plastic container at the chicken breading station were observed to have several missing pieces and broken sides. |
|
Priority (P) |
0 |
| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
out |
The side of the grill was observed to have excessive amount of duct tape. |
|
Core (C) |
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
0 |
| 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. |
out |
Excessive amount of build and dried food residues were observed around the outsides, doors and spray nozzles of the automatic dish machine. |
|
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
0 |
| 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. |
out |
The makeshift unit, bottom of the food preparation tables, sides of the flat top, side of the tryers, back of the fryers, front, sides, and bottom of the standing cold holding unit were observed excessive amount of dried food residues and build up. The feet to the deli meat sliders in food service were observed to have excessive amount of dried food residues and build up. Underside and guards to the standing mixer in the food service area were observed to have excessive amount of dried food resides and build up. Several of the metal knife holders in the produce, meat and food service areas were observed to have excessive amount of dried food residues and build up on the utensil contact side. |
|
Core (C) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Wall at the seafood display retail case was observed to have broken title and large hole. |
|
Core (C) |
1 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Fan guards in the meat department were observed to have excessive amount of dust. |
|
Core (C) |
0 |