| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Demonstration of food safety knowledge could not be adequately provided in the area of hot holding temperatures, cold holding temperatures, and sanitizing. |
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Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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This violation is written due to the repeat of 4 priority violations. |
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Priority Foundation (PF) |
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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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Observed clean utensils/smallwares (cutting board, deli tub, spatulas) stored to dry on a soiled drying shelf on 3 compartment sink. Drying shelf was soiled with dried food spillage. |
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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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Per discussion with deli employee, slicer is being wiped down between uses and taken apart for cleaning at the end of the day. Because the slicer is located in ambient temperature, the slicer must be washed, rinsed and sanitized every 4 hours from first use. |
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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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Per discussion with employee pertaining to slicer cleaning, employee stated that she used glass cleaner to clean/sanitizer the slicer between uses. Slicer is not properly being cleaned and sanitized; glass cleaner is not an approved sanitizer. |
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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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Observed food product in retail deli hot case not being maintained at 135F for food safety control. Sausage biscuit probed with a calibrated state thermometer at 102F |
Sausage biscuit was voluntarily discarded during inspection. |
Priority (P) |
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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 |
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Observed opened container of Buffalo Mild Wing Sauce, with label instruction that read "Refrigerate after opening", not being maintained at 41F or below for food safety control. Buffalo Sauce was probed with a calibrated state thermometer at 61F. This bottle of sauce was located on shelf underneath prep table in front of oven. |
Bottle of sauce was voluntarily discarded during inspection. |
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 homemade salads, made for deli case, with no date marking. ***Observed date marking system used for deli meats, ham, turkey, bologn, not being used correctly. Date mark for deli meat is being changed every time product goes on slicer. Discussion with deli employees; a new tag is printed every time the meat is sliced. This system is continually adding days to the products original expiration date. |
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Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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Observed deli meat case thermometer to not be working/accurate. Thermometer read -5, deli ham probed with calibrated state thermometer was 33F. |
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Priority Foundation (PF) |
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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(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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Observed all 3 bays of warewashing sink and dish drying shelf to be heavily soiled with food debris. ***Dish drying shelf was cleaned during inspection. |
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Core (C) |
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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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Observed water accumulation with floating slime on top of water, in the bottom compartment cover of the meat department back up saw machine. Machine had not been in use since November, per Meat Department Manager. ***Observed breadcrumbs and dried bread pieces along the wall of bottom shelf of retail bread display. ***Observed heavily soiled buildup on deli floors. **Observed heavily soiled build up on deli walls. ***Observed buildup of food particles on top of magnetic knife holder in deli. (Food particles not in direct contact with knives). |
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Core (C) |
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