| 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 employee donning gloves for food preparation without first washing hands. |
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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 deli prep table cutting board heavily soiled with black substance in scores of cutting board. *** Observed clean utensils, stored in soiled containers. Containers were soiled with dust, debris, dried food debris, and some utensils were stored on a soiled cloth. ***Observed clean dishes, stored in sanitizer bay of 3 compartment sink, stored in soiled drying rack. |
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Priority Foundation (PF) |
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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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Per discussion with employee, tongs used for serving pizza, stored in container in ambient temperature, are being changed out at beginning of morning shift but unable to determine when they are changed out after that. Food contact utensils, stored at ambient temperature, must be changed out or properly washed rinsed and sanitized every 4 hours. |
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Priority (P) |
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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 dishes in a drying rack, stored to dry in sanitizer bay of three compartment sink, not being sanitized. Dishes were only washed and rinsed, per discussion with PIC. |
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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 food products in deli hot case not being maintained at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer were Gravy & Biscuit 128F-131F and various breakfast biscuits 133F. |
Food products were voluntarily discarded during inspection. |
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)8 Date Marking; Discard food after 7 days at 41F |
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Observed ready to eat food product with expired date marking in top of deli prep table. Lettuce had a creation date of 02/05 (expired 02/11) and tomato slice with a creation date of 02/08 (expired 02/14). |
Food products were voluntarily discarded during inspection. |
Priority (P) |
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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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Observed deli pizzas and breakfast biscuits, stored in back deli chest freezers, not stored closed/covered, protected from contamination. |
Food products were stored closed/covered during inspection. |
Priority (P) |
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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 2 cases of mozzarella cheese store directly on floor of walk in cooler. |
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Core (C) |
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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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Observed employee preparing food with no hair net or head covering. |
Employee donned hair net during inspection. |
Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Observed 2 test kits on hand for quaternary sanitizer; however, both test kits could not read sanitizer concentration. Test kits appeared to be defective. Sanitizer was tested with state test strips at 200ppm. |
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Priority Foundation (PF) |
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| 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. |
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Observed 3 compartment sink to be soiled, with special phasis on sanitizer bay and 3 compartment sink sanitizer shelf. |
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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 retail beverage counter soiled with sticky substance, observed outside of deli prep table and inside shelf soiled with food product, observed utensil storage containers and ingredient storage containers soiled with dust and debris on lids and outside of container, observed deli floor and walls heavily soiled with build up and food debris. |
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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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Observed personal food product stored on shelf in deli refrigerator with deli food products, observed a bowl of "soup" stored on shelf in back deli upright cooler, with deli product, and observed employee drink stored on back deli prep table. |
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Core (C) |
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