| 06,07 Hand Hygiene |
in |
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0 |
| 06,07 7 No bare hand contact with ready to eat food |
in |
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0 |
| 06,07 0080-04-09-.03(3)(a)1 No bare hand contact with ready to eat food |
out |
**An employee was observed splitting a pastry with his bare hands to fill with a piping bag. Employee was also observed placing a blackberry on top with his bare hand. |
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Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
**Observed build-up of food residue on the internal components and blade of the deli slicer stored clean. **Observed a large crack on the wooden prep table where dough is rolled. The crack was observed to be a half inch thick and the length of the table. **Observed knives being stored between the large wooden prep table and wall. **Observed a knife with a chipped blade hanging on the wall next to herb seasonings. |
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Priority Foundation (PF) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 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, ... |
out |
**Observed no date marking on pans of baked ziti, alfredo, and lasagna stored in the retail cooler that are prepared in-house. **Observed an open package of mortadella to have no date marking in the prep table |
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Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
**Observed two containers of meat sauce in the kitchen fridge to be expired. The meat sauce is prepared in-house. The first container was observed to have a prepared date of 2/22/24. The second container was observed to have a prepared date of 2/28/24. |
Both containers were discarded during inspection. |
Priority (P) |
0 |
| 26 Variance obtained; Specialized Processes |
not applicable |
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0 |
| 26 0080-04-09-.03(5)(b)2 Reduced oxygen packaging without a Variance; packing time/temperature control for safety food using a reduced oxygen packaging method shall control the growth and toxin for... |
out |
**Observed the firm to be performing reduced oxygen packaging on cheese products for retail sale. We discussed other options and contacting the office for approval with ROP. |
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Priority (P) |
0 |
| 34 Food Properly labeled |
in |
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0 |
| 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 packages of biscotti, cannoli shells, and other pastries to be available for sale without proper labeling on containers. An FDA labeling guide was left with the owner. We discussed compliance with items behind the counter and items available for customer grabbing. |
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Priority Foundation (PF) |
1 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
**Observed the firm to be re-using corn meal on sheet trays in the dough proofer. Clumps of old product residue were observed on the trays with fresh dough balls being placed on trays during inspection. **Observed multiple trays of finished product to be stored uncovered and unprotected in the upstairs chest freezers. |
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Priority (P) |
0 |
| 37 Personal Cleanliness |
in |
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0 |
| 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. |
out |
**Employees with beards were observed in active food production without wearing any form of beard restraint. One employee was observed not wearing a hat. Employees were observed in active food production while wearing wrist watches |
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Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
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0 |
| 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. |
out |
**Observed pieces of wood being used to prop up the large hobart mixers. The wood being used was observed to be permeable with organic matter building up. |
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Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
out |
**Observed unsealed walls with holes directly behind the dough sheeter in the kitchen. |
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Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
out |
**Observed unprotected fluorescent light bulbs with glass covers directly above kitchen prep tables. |
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Core (C) |
0 |