| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Hand washing sink next to the deep fryers in the food service area was observed to have excessive amount of build and residues in the sink basin. |
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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)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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All three deli meat slicers were observed to have excessive amount of dried food residues on the basin of the slicer, slicer blade and push plate. According to the PIC, slicing operation began at approximate 04:00 am and the observation was made at approx. 8:29 am. |
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Priority (P) |
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| 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 |
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Several packages of shredded cheese at the retail display was observed to have internal temperature of 45-47 degrees F. |
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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, ... |
out |
A plastic zip lock bag of sliced ham was observed to not have a preparation or discard date/time stamp. |
Person in charge voluntary discarded the food referenced in the violation in the trash during the 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 |
out |
Chicken deli meat being stored in the deli meat display case was observed to have a preparation date of 18 June 2023 at 5:44 pm and expiration date of 25 June 2023 at 5:44 pm. |
Person in charge voluntary discarded the food referenced in the violation in the trash during the inspection. |
Priority (P) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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Employee with facial hair was observed to not have a beard restraint on while open foods were present and while conducting food preparation of ready to eat deli sandwiches. |
Person in charge hand employee place a beard restraint on during the inspection. |
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)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Several metal containers of wet stacked dishes were observed on the green metal rack in the food service area across from the three compartment sink. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 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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Priority (P) |
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| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
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Metal green storage rack for clean ready to use dishes was observed to have chipping green paint. The raw only yellow cart was observed to have excessive amount of rust. |
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Core (C) |
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| 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 |
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The area under the hot holding case at the food service area was observed to have excessive amount of dried food residues. The floor under the food service single use container at the hot holding station was observed to have excessive amount of dried food residues and whole pieces of food. |
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Core (C) |
0 |