| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Observed sushi associate incorrectly demonstrating verification of sushi rice pH by sticking pH monitor directly in the rice and incorrectly calibrating pH monitor by verifying 4.0 solution before verifying 7.0 solution at time of inspection. Correct procedures listed in HACCP plan was covered with the associate at time of inspection. |
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Priority Foundation (PF) |
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| 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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1. Observed deli associate leave prep area and go into walk in cooler and return to prepping food without washing hands at time of inspection.
2. Observed produce associate wash dishes, clean the sinks, and then immediately start handling food without washing hands and donning new gloves at time of inspection.
3. Observed Bakery associate working with supplies in the prep area bare handed and then put on gloves and started to handle ready to eat foods without washing hands before donning the gloves 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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1. Observed 2 separate Meat slicers in the deli that had food residue and debris build-up from previous days use at time of inspection.
2. Observed popcorn machine in deli with prior days food residue and debris build-up at time of inspection.
3. Observed pineapple corer in produce that had been cleaned for the day with a build up of food residue and debris on the inside canister and on the walls adjacent to the blades at time of inspection. |
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Priority Foundation (PF) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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1. Observed cleaning chemicals stored with food in the sushi dept at time of inspection.
2. Observed cleaning chemicals stored with single serve items on the storage shelves under the register in the deli at time of inspection. |
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Priority Foundation (PF) |
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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 at time of inspection prepared rice in hot hold container in prep area of the deli surrounded by dirty food service pans and bowls. |
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Core (C) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Observed multiple wet wiping cloths not stored in sanitizer or storage container in the deli, bakery, and produce depts at time of inspection. |
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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(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
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Observed the cutting boards in the deli, produce, and bakery to be heavily scored at time of 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 the bottoms of the prep tables in the deli and bakery to have a build-up of food residue and debris. The fryers and the stoves in the deli were observed to have a heavy greasy build-up of food residue and debris on the sides in between the separate units at time of inspection. |
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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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Observed the floors under the fryer equipment and prep tables in the deli to have a heavy build-up of food residue and debris at time of inspection. not properly cleaned. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 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 |
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1. Observed personal items stored with single serve items on the shelf under the register in the deli.
2. Observed personal items, jackets, and opened drinks stored with food items and single serve items in the produce dept at time of inspection. |
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Core (C) |
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