| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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This violation was marked due to 4 priority violations. |
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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-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed deli handwashing sink basin filled with soiled dishes. |
Dishes were removed from handwashing sink during inspection. |
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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Observed handwashing sink in unisex restroom not supplied with towels/drying device. **Observed deli handwashing sink not supplied with towels/drying device. |
Towels were delivered during inspection, both hand washing sinks were supplied with towels during inspection. |
Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
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Observed no handwashing sign in unisex restroom. |
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Core (C) |
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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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Observed cutting board on pizza prep table heavily soiled in scores with brown substance. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed no sanitizer at 3 compartment sink. |
A bottle of Clorox bleach was provided for sanitizer during inspection. |
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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Food product in hot box not being maintained at 135F or above for hot holding food safety control. Pepperoni pizza probed with a calibrated state thermometer at 130F. |
Pizza was voluntarily discarded during inspection. |
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)8 Date Marking; Discard food after 7 days at 41F |
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Observed the following deli items with expired date marking; 3 containers of sliced mushrooms prepped/created 04/09 expired 04/15, 1 partial container of green peppers prepped/created on 04/09 expired 04/15, 1 full container of shredded mozzarella pizza cheese prepped/created on 03/24 expired 03/30. Today's inspection date is 04/17. |
Deli products with expired date marking were voluntarily discarded during inspection. |
Priority (P) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Observed rodent dropping in bottom of a drawer at the beverage counter cabinet. ** Observed rodent droppings under the slushie/cappuccino counter. |
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Priority Foundation (PF) |
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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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Observed various frozen food products (hamburger patties, biscuits, sausage patties, breaded steak) in front deli chest freezer, stored uncovered, not protected from contamination. |
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Priority (P) |
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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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Observed 2 cases of shredded mozzarella cheese stored directly on floor of walk-in beer cooler, observed partial cases of bread stored directly on floor of the walk-in beer cooler. |
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Core (C) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Observed ice scoop not stored protected from contamination. Ice scoop stored uncovered on top of ice machine. |
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Core (C) |
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| 44,45 Utensils and equipment |
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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(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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Observed all bays of 3 compartment sink soiled with food debris, grease build up and black organic matter (in the corners of the rinse bay). |
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Core (C) |
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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 deli chest freezers with heavy ice build up. |
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Core (C) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(5)(h) Toilet room cleaning frequency |
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Observed toilet room soiled with build up on handwashing sink, toilet, and floor. |
Toilet room was cleaned during inspection. |
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 |
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Observed water leaking from the faucet on the 3 compartment sink. Water was leaking from both the hot and cold faucet handles/piping. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Observed deli handwashing sink heavily soiled with food debris and grease build up. ** Observed tops of deli chest freezers with heavy buildup of black debris. |
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Core (C) |
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