| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
Hand sink in deli observed with sanitizer bucket, bristle brush, and soiled rag being stored inside wash basin. |
Employee removed all items during inspection. |
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 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 |
The following items in the deli were observed to be held above 41 F; Sliced cucumber 46 F, sliced tomato 47 F, sliced onion 48 F, sliced green peppers 47 F, sliced pineapple 52 F, sliced squash 53 F, cut celery 54 F, shredded cheese 52 F, shredded carrots 54 F, cooked hamburger crumbles 52 F, sliced ham 54 F.
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All items were discarded by deli employee during inspection. |
Priority (P) |
1 |
| 21,22 Date & Time for food safety |
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0 |
| 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, ... |
out |
37 total packages of chub ham, turkey, and roast beef observed in deli meat case to be dated with 8 days. Examples include chub ham with 1/18/24 open date and 1/25/24 use by date. Chub turkey with 1/21/24 open date and 1/28/24 use by date.
Open bag of salad mix in white container observed without being date marked. Items must be date marked with no more than 7 days with the opening or prep date counting as day 1. |
All items listed were correctly date marked by deli employees during inspection. |
Priority (P) |
1 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
3 packs of sliced ham observed in deli sandwich prep cooler to be held past the use by date. One pack dated 1/19/24 and two packs dated 1/18/24. |
Employee discarded all packages of sliced ham during inspection. |
Priority (P) |
1 |
| 34 Food Properly labeled |
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0 |
| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
out |
Packaged imitation crab meat in the seafood case observed without an ingredient label. |
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Priority Foundation (PF) |
0 |
| 38,39 wiping cloth & washing produce |
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0 |
| 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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Multiple used wiping cloths observed laying on prep surfaces in deli. Wiping cloths must be stored in a sanitizer solution after being used. |
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Core (C) |
0 |
| 40,41 Utensils |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Food storage and mixing containers observed to be stored on rack in deli with heavy dust build-up on top storage shelf. |
Employee properly cleaned storage rack during inspection. |
Core (C) |
0 |
| 42,43 Single service & gloves |
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0 |
| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Single use pizza boxes in deli dept. observed to be soiled with old food debris. |
Employee discarded all soiled pizza boxes during inspection. |
Core (C) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 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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Cutting boards at 2 prep stations in deli observed to be heavily scored. |
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Priority (P) |
1 |
| 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)(b) Physical facilities shall be cleaned as often as necessary |
out |
Mop sink area in the stock room observed to be heavily soiled. |
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Core (C) |
1 |
| 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 |
out |
Personal items observed to be stored in deli prep cooler and on top of food cases in walk in cooler in deli. |
Personal items were relocated to an appropriate location during inspection. |
Core (C) |
0 |