| 06,07 Hand Hygiene |
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0 |
| 06,07 6 Hands Clean and Properly washed |
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0 |
| 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... |
out |
Observed employee leave kitchen area with gloves on many times for different reasons then return to kitchen area and then handle food with the same gloves on, never removing gloves and washing hands prior to handle food again. |
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Priority (P) |
0 |
| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
out |
No designated area for raw chicken preparation was observed. One piece of yellow tape was at the end of the prep table and no separation from the rest of the prep table. When asking employee where the designated tape was for the raw chicken area was, he stated it came off, then he showed me the area where the prep of the chicken takes place then proceeded to pull macaroni and cheese out of the oven and sit it on the table that he designated was the raw chicken preparation area. |
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Priority (P) |
1 |
| 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 |
out |
Observed the veggie chopper stored clean on rack and it had dried vegetables on the chopping block and blades at time of inspection, not properly cleaned after use. |
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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 |
Observed grilled chicken and ground sausage in pizza cooler with no date mark at time of inspection. |
PIC dated items that were not dated at time of inpsection. |
Priority (P) |
0 |
| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
Observed a utensil stored inside the BBQ in the reach in cooler in the deli laying in the food at time of inspection. |
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Core (C) |
0 |
| 42,43 Single service & gloves |
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0 |
| 42,43 43 Gloves properly used |
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| 42,43 0080-04-09-.03(3)(d)5 Single-use gloves shall be used for only one task and discarded when damaged or task has changed. |
out |
Observed employee wearing gloves that had a rip in the glove and part of it missing. Mention to employee that he needed to remove his gloves that they were ripped. |
Employee removed gloves, washed hands and placed on new gloves. |
Priority (P) |
0 |
| 53 Ventilation, lighting, and designated areas used |
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0 |
| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
out |
Observed lights with the coating peeling on the pizza warmer at time of inspection, not shatter resistant. |
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Core (C) |
0 |
| 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 |
Observed a jacket stored in deli on a rack where single service items are stored at time of inspection. |
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Core (C) |
0 |