| 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... |
out |
Observed employees donning gloves for food preparation/changing tasks without first washing hands. Employee was drinking her personal drink with gloves on, removed gloves, donned a new pair of gloves without first washing hands. **Observed employee wearing gloves, answer telephone, and return to prep table to prepare sandwiches, without removing gloves, washing hands and donning a new pair of gloves. |
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Priority (P) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
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| 09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented |
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Observed deli meat chub of Boars Head Bologna, moldy, in deli meat & cheese case. Deli bologna chub had a date mark of 01/13 - 01/20, actually expired on 01/19. |
Moldy deli bologna chub was voluntarily discarded during inspection. |
Priority (P) |
0 |
| 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 various clean deli knives, stored in knife holder next to prep table, with dried soiled food product on blades. |
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Priority Foundation (PF) |
2 |
| 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 various food products from deli hot case and deli retail island case no being maintained at 135F or above for hot holding food safety control. Foods probed with a calibrated state thermometer; livers 113F, chicken wings 125F, cheeseburgers 125F. |
Cheeseburgers were voluntarily discarded during inspection. ** Livers and chicken wings had only been out about 1-2 hours. Food products were reheated to 165F above and returned to case. Livers reheated to 199F, chicken wings reheated to 202F. |
Priority (P) |
1 |
| 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, ... |
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Observed date marking system in place for ready to eat deli items, however date mark was for 8 days. For example, deli meat chub opened on 02/10/24 had an expiration date of 02/17/24. |
The date mark date on label machine was changed during inspection from printing an 8-day date mark beyond day of creation to a 6-day date mark beyond day of creation. All products still within the 6-day from creation date mark were corrected during 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 |
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Observed various deli meat chubs (in deli meat case) expired past date mark discard date. These expired products also carried an 8-day from creation date mark. ** See list of products and expiration dates in the inspection summary. |
Expired deli meat chubs were voluntarily discarded during inspection. |
Priority (P) |
0 |
| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
out |
Observed homemade chicken salad, homemade desserts, deviled eggs, and commercially processed salads that were repackaged into single containers, for sale to customer, with no ingredient information on label. |
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Priority Foundation (PF) |
2 |