| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Owner/ Pic does not demonstrate sufficient knowledge |
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Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Owner does not perform the duties needed to maintain sanitary practices and managerial controls of sanitation in this facility. Everything is left soiled and unsanitary, improper cooling down practices, no datemarking, no proper cleaning and sanitizing of slicers, Equipement, pans and utensils, every counter top and shelves soiled. Closure is being issued for the kitchen.\/ deli, any food prep , slicing cooking or repacking will not be allowed until this facility is cleaned and maintained in a sanitary condition. |
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Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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no soap at handsink in kitchen |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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no towels at handsink in kitchen |
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Priority Foundation (PF) |
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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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Pans with meat scraps in front warmers and soiled tong, prep tables table, cutting board soiled, cooler left bloody, pan over stove area soiled*** Slicers both old food residue left from last time it was used. Prep table soiled has raw meat particles all over. |
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Priority Foundation (PF) |
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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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slicers are not cleaned and sanitized every four hours, and room is not refrigerated |
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Priority (P) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
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one pot deep of meat with juice left on stove from yesterday per owner to cool down, temp is 58 degrees. Another pot of sauce left to cool down on stove from yesterday at 62 degrees, stated cooling down from yesterday to put in cooler, this product must be disposed of due to improper cooling practices as well as temperature ****numerous pots of store made sauces in cooler that was left in pots and cooled in those pots, unsafe cooling practices and now within temperature. |
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Priority (P) |
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| 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 |
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no hot holding at this time to be viewed |
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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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no datemarking on deli ham*** no date marking on any items cooled down in the cooler, such as sauces and toppings, ready to eat products. This was discussed last inspection. |
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Priority (P) |
3 |
| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.03(5)(a)1 Stored frozen foods shall be maintained frozen |
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door of upright freezer was partially left open and meat is beginning to defrost |
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Core (C) |
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| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
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firm is not breaking down into smaller pans to cool down or any other alternative to cool rapidly |
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Priority Foundation (PF) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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food thermometer needed to monitor internal temperatures and cooling practices |
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Priority Foundation (PF) |
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| 34 Food Properly labeled |
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| 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... |
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pasta has no labeling on product*** did not view any baked goods. |
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Priority Foundation (PF) |
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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)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Food stored on floor, food stored on counters and areas that are soiled*** food retail on floor *** grease in large pan stored on floor and uncovered**** |
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Core (C) |
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| 46 Non-food contact surfaces clean |
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Every shelf, every counter top, floors, walls, ceiling soiled from food spillage, dust, lack of daily cleaning****workable hand sink is extremely soiled****deli case needs defrosting |
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| 47,48,49 Plumbing |
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| 47,48,49 47 Hot and cold water available |
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| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
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no hot a water at ladies restroom hand sink*** one hand sink has no hot or cold water, no operational |
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Priority Foundation (PF) |
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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(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
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floor damage various places, wall damage kitchen , ceiling damage, paint flaking ****Not easily cleanable |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
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clutter on every counter and shelf in kitchen and prep area, trash on floor in deli area, using boxes on floor to walk on |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. |
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maintenance tools and items stored various places. |
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Core (C) |
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