| 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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Deli employee was observed to be completing job functions throughout the department, leave the department, and return to begin prepping food without washing hands only donning gloves. |
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Priority (P) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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Observed raw beef stored over ready to eat chicken strips and hot wings in the Meat dept retail case. Observed raw chicken stored with ready to eat cakes in the Deli Walk in freezer. |
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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)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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The cuber, Meat slicer, and grinder in the meat room observed to have a build-up of food residue and debris from previous days use, not properly cleaned and sanitized. |
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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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7 packs of Baby back ribs and 10 packs of boneless chicken wings internally checked with a TDA probe thermometer were observed to be between 46*F and 49*F, out of the safe temperature range of 41*F or below. |
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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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Food containers consisting of sliced ham, sliced onion and green pepper, and hard-boiled eggs were observed to not be date marked. Date marking is 6 days beyond the day of creation. |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
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Observed packed food in the Deli Walk in freezer to have a build-up of ice on the packages. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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White block cutting board in Produce room was observed to be heavily scored and discolored. |
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Priority (P) |
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| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
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White meat ready rack pans in the Meat dept were observed to be heavily pitted; no longer smooth and easily cleanable. |
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Core (C) |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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There were no sanitizer test kits observed to be available in the Deli and Meat depts. They had chlorine test strips, but use quaternary sanitizer. |
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Priority Foundation (PF) |
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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 heavy build-up of food debris and residue from prior days use under the cutting boards on the deli prep tables. Not properly cleaned. |
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Core (C) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
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No covered waste receptacle was observed to be available in the women's customer restroom at time of inspection. |
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Core (C) |
1 |