| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
The hand sinks next the auto dish machine did not have any paper towels or drying devices available for use. |
Person in charge had employee restock paper towel dispensers during the inspection. |
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Slicer in meat department were observed to have excessive amount of buildup on the blade and front lip of the slicer. The underside of the cutting boards in the food preparation area, at the sandwich preparation station and the makeshift at the cook station were observed to have excessive amount of dried food residues and build up from previous days use. The underside of the cutting board in the cook area had excessive amount of brown liquid under the board. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
in |
Potato salad in plastic container at the walk in cold holding unit in the food service area was observed to have an internal temperature of 45-46 degrees F, preparation date of 20 May 2024. Tuna salad and temperature control for safety deli meat sandwiches were observed to have internal temperature of 48-52 degrees F. |
All foods referenced in the violation were observed to be voluntary discarded during the inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 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 |
Several deli meats were observed to not have a open/preparation or discard/expiration date in the deli retail display case. |
All foods referenced in the violation were observed to be voluntary discarded during the inspection. |
Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Ham deli meat had a preparation date of 14 May 2024. |
All foods referenced in the violation were observed to be voluntary discarded during the inspection. |
Priority (P) |
0 |
| 28,29 Safe Food & Water |
in |
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0 |
| 28,29 29 Compliance with Variance, Specialized Processes, and HACCP |
in |
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0 |
| 28,29 0080-04-09-.08(1)(c) Following Variance documentation; HACCP plan |
out |
Records review indicated that no pH had been document for 21 May. However, sushi rice was present during the inspection. Employee indicated that sushi rice is made the day before and placed in the cold holding unit for use the next day. Sushi rice present during the inspection, made on 20 May was available and the pH was measured at 4.02. Record review indicated that the time the rice was discarded was not recorded on 1 May, 8 May, 9 May, 15 May, 19 May, 20 May. Record review on 20 May 2024 did not indicate that pH meter was calibrated. Record review 25 July, 26 July, 14 August -18 August, 20 August -5 November did not indicate if the pH meter was calibrated. Facility HACCP records did not indicate the year the records were generated. |
|
Priority Foundation (PF) |
2 |
| 30,31 Food temp controls |
in |
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0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
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0 |
| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
Small cold holding unit under the food preparation sandwiches station was observed to have ambient temperature of 50.2 degrees F. |
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Priority Foundation (PF) |
0 |
| 38,39 wiping cloth & washing produce |
in |
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0 |
| 38,39 38 Wiping cloths properly used and stored |
in |
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0 |
| 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 |
out |
Several of wet wiping cloths were observed to be stored on deli slicer and along the preparation area. |
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Core (C) |
0 |
| 40,41 Utensils |
in |
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0 |
| 40,41 40 In use utensils properly stored |
in |
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0 |
| 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 |
Several knifes were observed to be stored between the knife holder and the table at the food service preparation table. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Several plastic food service container lids were observed to have broken, missing or chipped pieces. Several of these containers were observed to be in use. Several knifes were observed to have handles with broken or missing pieces. |
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Priority (P) |
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 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. |
out |
The auto dish machine had an excessive amount of dried residues and build up. |
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Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
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0 |
| 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. |
out |
Excessive amount of dried food residues and build up was observed to be present in the bottom cold holding unit across from the wok station. Several of the under counter cold holding units were observed to have excessive amount of dried food resides and build up, through the food service preparation areas. |
|
Core (C) |
0 |