| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to the amount of priority violations this has been marked. |
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Priority Foundation (PF) |
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| 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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Food Employee in the deli are was observed changing the garbage and did not wash hands/wearing the same gloves start to prepare food items |
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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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The cuber in the meat department was observed with dried animal proteins. The slicer and the food storage stainless steel containers for the sandwich bar were found with dried food residue |
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Priority Foundation (PF) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 17 Reheating procedures for hot holding |
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| 16,17,18 0080-04-09-.03(4)(c)1 Reheating for Hot Holding- general (165F) |
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Food Items that had been re-heated- (As per deli employee- these were done reheating) were tempted with State Calibrated thermometer (calibrated in ice water during the inspection as was reading 32.1) was tempted at the following- Chicken Pot Pie- 86 degrees, Broccoli/Rice Casserole- 121- Edges of these items was above 165- |
These items were placed back into the ovens to be reheated to 165 in all areas |
Priority (P) |
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| 19,20 safe temperature holding |
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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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Cut fruit items in the produce retail reach in cooler were tempted between 50 and 52 degrees with state calibrated thermometer. |
PIC voluntarily discarded 15 containers of cut fruit items (Strawberries/pineapple, etc.) |
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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Date marking was not found on several open ready to eat items in the deli area- Cut onions, sliced tomatoes, open packages of salad mix. |
PIC voluntarily discarded items without date marking |
Priority (P) |
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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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Cabinets in the deli area under the oven that cooks rotisserie chicken, the shelf in the deli area that holds spices, were found with dried food debri and dirt |
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Core (C) |
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