| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
Observed the basin of the handwashing sink, located in the meat department, filled with scrub pads and brushes, **Observed meat department handwashing sink blocked by crates and containers, making it not accessible for washing hands. ***Observed deli handwashing sink soiled with food debris particles and grease in basin and drain. |
|
Priority Foundation (PF) |
1 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed tenderizer blades, for meat department tenderizer, soiled with a yellow, dried build up in between blades. |
|
Priority Foundation (PF) |
1 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed deli food products not being maintained at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer; fried chicken 118F-125F, pizza 122F-130F. |
Food products were voluntarily discarded during inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed partial deli meat chubs expired past the date mark discard date or having no date mark. **See breakdown of items and discard date in the inspection summary. |
Expired food product was voluntarily discarded during inspection. |
Priority (P) |
1 |
| 33 Thermometers provided and accurate |
in |
|
|
|
0 |
| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
Observed food thermometer available in deli was for hot food temperatures only. Food thermometer must be able to read both hot and cold temperatures. |
|
Priority Foundation (PF) |
1 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
|
|
|
0 |
| 35,36 0080-04-09-.06(2)(b)3 Insect control devices shall not be installed over food preparation, clean equipment, utensil, single service items. |
out |
Observed fly strips installed over meat department prep tables and equipment (slicer, tenderizer, wrapping machine). |
Fly strips were removed during inspection. |
Core (C) |
0 |