| 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... |
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Observed employee donning gloves for food preparation without first washing hands. |
Coached new deli employee on when to wash hands and provided TDA food safety guide during inspection for reference to when and how to wash hands properly. |
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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Observed chicken & fish breading and bowl being left out in ambient temperature for more than 4 hours. In discussion with Deli PIC, breading is prepared in the morning and sifted after every use and kept for a day or two. Discussed with Deli PIC that if breading bowl is being left out, breading must be changed out, bowl must be wash, rinsed and sanitized every 4 hours. Discussed option for breading to be kept in deli upright cooler between uses. |
Chicken breading was voluntarily discarded during inspection. |
Priority (P) |
2 |
| 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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Observed food products in deli hot case not being maintained at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer were; chicken Tenders 127F-130F, potato wedges 98F. |
Food products were voluntarily discarded during inspection. |
Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(c) Poisonous or toxic material containers may not be used to store food |
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Observed chicken breading stored in a Vantio laundry detergent bucket. |
Bucket of breading was walked out to the dumpster during inspection. |
Priority (P) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(3)(b)2 Food Storage Containers shall be identified with common name except for containers that can be readily seen through and food unmistakably recognized |
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Observed food storage buckets containing fish breading (in deli kitchen) and sugar canisters (located on coffee counter) with no label identifying contents. |
Labels were made for fish breading container and sugar canisters during inspection. |
Core (C) |
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| 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 employee prepare food product with no hair net /head covering. |
Acquired hair net during inspection. |
Core (C) |
0 |