| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.05(2)(c)1 Handwashing sinks are installed according to the capacity of preparation areas |
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*Observed the deli handwashing sink, without a splash guard, and the clean deli slicer to be located next to each other, no space between the two. The deli slicer was stored clean and not wrapped to protect from handwashing splash.
*No splash guard was observed on the handwashing sink located in the bakery, next to 3-compartment sink. The handwashing sink is located next to a wire shelving unit with open product boxes. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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Observed the handwashing sink, held within the dish room, to not be supplied with soap. |
The PIC immediately replaced the empty soap container with a full container of soap. |
Priority Foundation (PF) |
0 |
| 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 yellow organic matter on black round blade guard on the inside top of deli slicer, confirmed stored clean.
*Observed pink organic matter on the sides of the ice chute located in the soda machine on the retail floor. |
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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 one of the three in-use deli slicers stored at ambient temperature and no documentation or time tracking stating when they started using the slicer or when the next scheduled cleaning and sanitation was due. |
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Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Due to no start or discard times documented for the TILT procedure utilized for one deli hot case and one deli hot table, temperature control was assessed for the products. Observed the following products not maintained at 135F or above, using inspector's probe thermometer: baked chicken (103F), pork (118F), ribs (120F), fried chicken (120F), popcorn chicken (111F), chicken tenders (121F), fried shrimp (108F), potato wedges (98F), onion rings (110F). |
The PIC voluntarily removed and discarded all products not maintained at 135F or above. |
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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Observed no date marking for the following open packages of meat products stored inside the deli chub cooler: Turkey chub, chicken curry chub, ham chub. |
The PIC voluntarily discarded the chicken and ham chubs. The turkey chub was large and the PIC noted it was opened yesterday and he placed the correct date marking sticker on the product. |
Priority (P) |
0 |