| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Observed a drink sitting on a prep table in the deli at time of inspection. Observed employee in meat department chewing gum at time of inspection. |
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Priority (P) |
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| 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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Observed deli employee making salads in deli and then going to front counter to price them with gloves on and touching face and then handling food again without removing gloves and washing hands prior to doing so. Observed deli employee taking a coffee from a customer while wearing gloves then going back to handle food with the same gloves on and never removing gloves and washing hands prior to handling food. |
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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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Observed seals on meat grinder in meat department with dried food residue from previous use, not properly cleaned and sanitized. Observed cuber in meat department with build up old food on the blades from previous uses not properly cleaned and sanitized after using. Observed vegetable chopper in Produce department stored cleaned with dried food debris on the blades, not properly cleaned after use. The Hobart Mixer in bakery deli area was observed to have dried food on the shaft of the mixer and down the side of it. The bakery employee stated it had not been in use today, therefore it was not properly cleaned and sanitized after last use.
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Priority (P) |
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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 employees at 3 compartment sink in bakery area rinsing off cake tips, cake combs, and utensils and laying on sink to air dry. The dishes where never washed or sanitized. Discussed with PIC and employees that dishes should be washed, rinsed, and sanitized. |
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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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Observed green beans on hot held unit with an internal temperature of 126 F degrees at time of inspection. All hot held food must maintain a internal temperature of 135 F degrees or higher. |
PIC voluntarily discarded the green beans at time of inspection.
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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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Observed several packaged of sliced wrapped deli meats in deli meat cooler dated 8 days instead of 7, which is the required date marking requirement. All the deli meats were still in date but dated one day too many. |
Deli Manager corrected at time of inspection. |
Priority (P) |
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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 6 to 8 packages of sliced deli meats in deli meat cooler without any date marking on them at time of inspection. |
PIC voluntarily discarded all deli meats without dates at time of inspection.
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Priority (P) |
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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(2)(b) All multiuse equipment must be cleanable including food contact, CIP, lacking "V" threads, oil filtering, can openers, nonfood contact, shelving, and ventilation hoods |
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Cutting board in deli area by hot bar observed to have excessive scoring at time of inspection.
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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 racks in proofer observed to have excessive dried food residue on them, not properly cleaned. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Observed personal food items stored in deli cooler and not marked as employee food. Observed a used apron being stored on a cutting board at time of inspection. |
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Core (C) |
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