| 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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Foodservice employees in deli department were observed on multiple occasions to not wash hands when gloves were changed to change tasks, two employees were observed to remove garbage and change out trash can liners and then resumed food handling tasks and ware washing tasks 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)(a) Food contact surfaces shall be visually clean. |
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Meat equipment located in refrigerated environment was observed to not be clean at time of inspection, meat grinder was observed to have a dark dried food residue buildup underneath grinder head and inside gasket at back mixing arm in grinder hopper---Old meat product residue buildup was observed on bandsaw blade wheels and blade guides---Meat cuber blades were observed to have a dried yellow meat residue buildup at time of inspection. Meat preparation equipment was observed to be inadequately cleaned/sanitized. |
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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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Two of four deli meat slicers are not properly cleaned and sanitized at time of inspection, slicers have not been in use this date, slicers were observed to have dried food residue buildup on blades at time of inspection---Vegetable dicer in produce prep room not properly cleaned/sanitized, old product buildup observed on surfaces at time of inspection---Cutting boards at fruit cutting table not properly cleaned and sanitized, old product buildup was observed between and underneath produce cutting boards at time of inspection. |
Slicers were observed to be disassembled and cleaned/sanitized during inspection. Vegetable dicer and cutting boards were cleaned and sanitized during inspection. |
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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Employees in deli were observed during manual ware washing to briefly dip washed utensils and equipment in sanitizer solution and remove
to air dry, insufficient contact time to sanitizer during manual ware washing. |
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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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Four packages of opened deli meat in deli display cooler were observed to be date marked more than 7 days at time of inspection. Opened cracked pepper turkey breast, Buffalo chicken breast, mesquite turkey breast, and tavern ham were observed to have an opening date mark of 03/10 and a use/discard date of 03/17 which exceeds 7 days counting opening date as Day 1. |
Deli Manager corrected Use/discard dates for each package to 03/16 during inspection on 03/11 |
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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 rice in use at time of inspection was tested by store personnel and observed to have a pH of 4.95, firm's HACCP Plan establishes the Critical Limit to be 4.1 pH. Firm's HACCP Plan requires testing of sushi rice pH at each batch, sushi rice was in use with no documentation of rice pH verification in daily record on 03/11. Firm's HACCP Plan requires documentation of daily pH meter calibration. At time of inspection on 03/11, there is no documentation of pH meter calibration for 03/11 in daily records. |
Management voluntarily discarded sushi rice during inspection. |
Priority Foundation (PF) |
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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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Food employees in deli foodservice were observed wearing rings and bracelets during food preparation. |
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Core (C) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Unclean wet wiping cloths were observed sitting on meat cutting tables during meat prep work during inspection. |
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Core (C) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Numerous washed hot bar pans were observed to be wet stacked during storage, not properly allowed to air dry before storage. |
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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(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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All sanitizer test strips for each food service department are past expiration dates at time of inspection. |
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Priority Foundation (PF) |
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