| 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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Observed deli employee prepping food and then use a marker, open cabinets, leave the prep area to take food to the cooler, and return to prep food while only changing gloves did not wash hands. |
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| 14 Food contact surfaces; clean and sanitized |
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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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The two deli slicers were observed to have a build-up of food debris and residue on the blades, the backside of the blades, and on the top portion of the slicers from previous days use. The slicer and the band saw in the meat dept were observed to have a build-up of food residue and debris on the blade, the backside, and the top portion of the slicer. The band saw had a build-up of food residue and proteins on the bottom fly wheel, the backside near the motor housing, and the top portion of the top fly wheel. |
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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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A food container of chicken salad in the deli walk in cooler and an open package of sliced carrots in the deli bulk meat case were observed to not be date marked 6 days beyond the day of creation. |
Employee discarded product during inspection. |
Priority (P) |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Observed a chub of roast beef with a production date of 4/30/24 and discard date of 5/6/24. Observed a metal food container of chicken tenders in the deli walk in cooler with a discard date of 5/5/24. |
Employee discarded product during inspection. |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Observed condensate dripping on packaged food in the meat department walk in cooler. |
Employee relocated product during inspection. |
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(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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Auto dish warewashing machine in the deli was observed to have a build-up of food residue, debris and lime scale on the inside of the machine. |
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Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 49 Sewage and waste water disposal |
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| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
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Observed condensate dripping from condenser fan unit in the Seafood walk in cooler. Observed codensate dripping from pipes outside grocery walk in freezer in backroom and pooling on the floor behind the baler. |
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Priority (P) |
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