| 06,07 Hand Hygiene |
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0 |
| 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... |
out |
Observed employees donning gloves for pizza preparation without first washing hands. |
Coached employees on washing hands before donning gloves for food preparation during inspection, throughout remainder of inspection, observed employees demonstrating proper handwashing before donning gloves. |
Priority (P) |
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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 |
out |
Observed deli handwashing sink, located near 3- compartment sink, blocked by an empty stand-up cooler, making it difficult to access for washing hands. |
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Priority Foundation (PF) |
0 |
| 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 |
out |
Observed food products in sandwich hot box not being maintained at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer were Chicken & Cheese Sandwiches 124F-128F, Cheeseburgers 128F-133F, BBQ Pulled Pork 115F-131F, Hot Dogs 108F,117F. |
Food products were voluntarily discarded during inspection. Hot boxes were turned up to 155F. |
Priority (P) |
3 |
| 21,22 Date & Time for food safety |
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0 |
| 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, ... |
out |
Observed no date marking system in place for required deli items; pizza toppings & shredded cheese, lettuce leaves, BBQ Pulled Pork, open package of hot dogs, cupped sauces. Discussed date marking methods during inspection. |
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Priority (P) |
3 |
| 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. |
out |
Observed employees preparing pizza with no hair restraint/head covering. Option for head covering were discussed during inspection. **Note that a visor is not an acceptable option for head covering unless a hair net is worn underneath** |
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Core (C) |
2 |
| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Observed deli cambros, stored on shelf above 3-compartment sink, not stored inverted; protected from contamination. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Deli knife, used for opening pizza packages, stored clean with a broken tip on blade. |
Knife was voluntarily discarded during inspection. |
Core (C) |
0 |