| 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 associate operate the cash register and change gloves without washing hands and returning to food preparation at time of inspection. |
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Priority (P) |
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| 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 |
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1. Observed loosely wrapped tray of raw hamburger patties and wrapped tray of raw pork stored above ready to eat food in deli storage cooler.
2. Observed wrapped packages of raw pork displayed over cooked shrimp cocktail trays in the retail self serve meat case in the meat dept at time of inspection. |
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Priority (P) |
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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 Vegetable dicer stored clean in the Produce dept to be soiled with food debris from previous days use at time of inspection. |
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Priority Foundation (PF) |
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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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Observed the sanitizer at the 3 Bay sink in use in the Deli to be at insufficient concentration after testing with test strips. Quaternary sanitizer was below the minimum of 150 ppm at time of inspection. |
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Priority (P) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
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Observed 3 pans of tightly wrapped cooked foods consisting of Pepper chicken, orange chicken, and spaghetti that were placed in deli cooler in the P.M hours of 1/3/24 for cooling. Product did not meet time/temperature parameters for cooling. Internal product temperatures were checked with a TDA probe thermometer in observed to be between 46 and 48 degrees in the A.M hours of 1/4/24 at time of inspection. |
Manager had employee reorganize the storage cooler to correct at time of the inspection. |
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 Sausage patties at Hot holding not meeting proper temperature standards. Product was checked with a TDA probe thermometer and internal temperature was between 118 and 120 degrees at time of inspection. |
Employee voluntarily discarded product at time of inspection. |
Priority (P) |
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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)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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1. Observed storage containers and Display bowls that were not properly air dried that had been wet stacked in the Deli dept.
2. Observed storage container in produce that were not properly air dried and were wet stacked at time of inspection. |
Manager pulled the items and put them in sink to be rewashed and sanitized at time of inspection. |
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 the surface underneath the bowl of the vegetable slicer to have a build up of food residue and debris. Observed food residue and debris in Bakery pull out storage drawers. Observed food residue and debris on the bottom shelves and edges of the deli prep tables at time of inspection. |
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Core (C) |
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