| 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)(d) Food employees shall clean their hands in a handwashing sink |
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Observed employee washing hands at 3 compartment sink before donning gloves. |
Discussion with employee; that hands should only be washed in the designated deli handwashing sink before donning gloves. Observed employee using deli handwashing sink for handwashing during remainder of inspection. |
Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed deli handwashing sink covered with piece of cardboard. In discussion with owner, AP, the cardboard was put there to keep sink clean after cleaning. Handwashing sinks must be accessible for handwashing at all times, as handwashing can only occur in a designated handwashing sink. |
Cardboard was removed from sink at the begining of inspection. |
Priority Foundation (PF) |
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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 fried food hot case not being maintained at a hot holding temperature of 135F or above for food safety control. Food product probed with a calibrated state thermometer; Chicken Tenders 102F-110F, Fried Fish 109F, Corn Dogs 125F, and Potato Wedges 114F. |
Per discussion with AP, owner, food product had been put in hot case around 12:30pm morning cook left for the day. Food products were reheated in the deep fryer to 165F or above. Reheated food temperatures; Chicken Tenders 207F, Fried Fish 179F, Corn Dogs 179F, and Potato Wedges 202F. |
Priority (P) |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Observed food products in deli meat/sandwich case not being maintained at 41F or below for cold holding food safety control. Food products probed with a calibrated state thermometer; Cooked Hamburger Patties 62F, BBQ Pulled Pork (3/4 tub) 53F, Ham Slices 56F, Lettuce 52F, Pre-cooked Egg Patties 55F, 3 Cold Cut Sandwiches 55F, and 3 BBQ Pulled Pork Sandwiches 53F. **Note deli meat/sandwich case thermometer was reading 48F. |
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)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 a date marking system in place for ready to eat items in deli meat/sandwich case, however dates are inconsistent with the date marking rule of 6 days beyond the date of creation. Observed a bologna chub with a date of 02/20, BBQ sandwiches made with a date mark of 02/25. Today's inspection date is 02/12/24. |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 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. |
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Observed deli meat/sandwich case not maintaining a temperature of 41F or below for cold holding food safety control. Thermometer in deli meat/sandwich case read 48F. Food products probed with a calibrated state thermometer; Cooked Hamburger Patties 62F, BBQ Pulled Pork (3/4 tub) 53F, Ham Slices 56F, Lettuce 52F, Pre-cooked Egg Patties 55F, 3 Cold Cut Sandwiches 55F, and 3 BBQ Pulled Pork Sandwiches 53F. |
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Priority Foundation (PF) |
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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 various employees preparing pizza and reheating fried products with no hair restraint or head covering. |
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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 outside of the Fanta slushie machines, behind dispensing handles, soiled with buildup and a buildup of a pinkish black slimy substance. |
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Core (C) |
4 |