Hands clean & properly washed

PRIORITY VIOLATION-2-301.14, P: When to Wash............In food prep area, employee washed hands, adjusted hat, donned gloves to begin working with ready to eat deli sandwiches. Instructed employee to remove gloves, wash hands, and don new gloves after touching parts of body. FOOD EMPLOYEES shall clean their hands and exposed portions of their arms as specified under § 2-301.12 immediately before engaging in FOOD preparation including working with exposed FOOD, clean EQUIPMENT and UTENSILS, and unwrapped SINGLE SERVICE and SINGLE-USE ARTICLES and; (A) After touching bare human body parts other than clean hands and clean, exposed portions of arms; (B) After using the toilet room; (C) After caring for or handling SERVICE ANIMALS or aquatic animals as specified in ¶ 2-403.11(B); (D) Except as specified in ¶ 2-401.11(B), after coughing, sneezing, using a handkerchief or disposable tissue, using tobacco, eating, or drinking; (E) After handling soiled EQUIPMENT or UTENSILS; (F) During FOOD preparation, as often as necessary to remove soil and contamination and to prevent cross contamination when changing tasks; (G) When switching between working with raw FOOD and working with READY-TO-EAT FOOD; (H) Before donning gloves to initiate a task that involves working with FOOD; and (I) After engaging in other activities that contaminate the hands.

Food-contact surfaces: cleaned & sanitized

PRIORITY VIOLATION-4-602.11, P: Equipment Food-Contact Surfaces and Utensils-Frequency..............Employee taking temperatures of multiple food products without sanitizing thermometer in between uses. Instructed employee to sanitize thermometer in between uses. Deli slicers with accumulation of food debris on blades and nonfood contact surfaces. Per manager, unknown time of last breakdown of slicers for warewashing. Employee washed, rinsed, and sanitized slicers at time of inspection. Discussed proper warewashing of slicers with managers. (A) EQUIPMENT FOOD-CONTACT SURFACES and UTENSILS shall be cleaned; (4) Before using or storing a FOOD TEMPERATURE MEASURING DEVICE; and (5) At any time during the operation when contamination may have occurred. (C) Except as specified in ¶ (D) of this section, if used with TIME/TEMPERATURE CONTROL FOR SAFETY FOOD, EQUIPMENT FOOD CONTACT SURFACES and UTENSILS shall be cleaned throughout the day at least every 4 hours.

Proper hot holding temperatures

PRIORITY VIOLATION-3-501.16(A)(1), P: Time/Temperature Control for Safety Food, Hot Holding...............At self serve rotisserie chicken hot holding unit, rotisserie chicken with an internal temperature of 120*F. Per time sticker, chicken was placed for service >4 hours. Rotisserie chicken was discarded. Light bulb on case burned out and manager replaced bulb. At wing bar, chicken wings (glazed salt, nuggets, glazed hot, glazed teriyaki) with internal temperatures of 100*F-120*F. Per manager, chicken wings were placed out for service <2 hours. Employee re-heated chicken wings to the proper temperature. Hot wing bar breaker switch was off and turned back on at time of inspection. In hot holding case, roasted chicken pieces with an internal temperature of 123*F-133*F. Per manager, roasted chicken was placed for service <2 hours. Employee re-heated roasted chicken pieces to the proper temperature. Discussed proper hot holding temperatures with managers. Maintain TCS foods at a hot holding temperature of at least 135*F or higher at all times.

Proper cold holding temperatures

PRIORITY VIOLATION-3-501.16(A)(2) and (B), P: Time/Temperature Control for Safety Food, Cold Holding................At grab and go cold holding case, chicken breast and turkey breast with internal temperatures of 47*F. Per manager, chicken breast and turkey breast were in cold holding case <4 hours. Employee moved chicken and turkey to walk in cooler to rapidly cool back down to the proper temperature. At rotisserie chicken cold holding case, macaroni and cheese, hatch green chili macaroni and cheese, scalloped potatoes, baked beans, macaroni salad with internal temperatures of 49*F-52*F. Per manager, TCS foods were in cold holding case overnight. TCS foods were discarded. See embargo form. In self service cheese cold holding case, assorted cheeses with internal temperatures of 44*F-55*F. Per manager, assorted cheeses were in cold holding case overnight. Assorted cheeses were discarded. See embargo form. Discussed proper cold holding temperatures with managers. Maintain all TCS foods at a cold holding temperature of 41*F or less at all times.

Contamination prevented during food preparation, storage & display

Core-3-305.11, C: Food Storage-Preventing Contamination from the Premises............In dry storage room, bags of flour, single service bowls stored directly on ground. Instructed employee to store food items and single service items at least 6 inches off of ground. (A) Except as specified in ¶¶ (B) and (C) of this section, FOOD shall be protected from contamination by storing the FOOD; (1) In a clean, dry location; (2) Where it is not exposed to splash, dust, or other contamination; and (3) At least 15 cm (6 inches) above the floor.

Warewashing facilities: installed, maintained, & used; test strips

Core-4-501.14, C: Warewashing Equipment, Cleaning Frequency................At 3 compartment sink, sanitizer compartment with accumulation of food and grease residue in basin of sink. Instructed employee to drain sink, and wash rinse and sanitize compartment before using again. A WAREWASHING machine; the compartments of sinks, basins, or other receptacles used for washing and rinsing EQUIPMENT, UTENSILS, or raw FOODS, or laundering wiping cloths; and drainboards or other EQUIPMENT used to substitute for drainboards as specified under § 4-301.13 shall be cleaned; (A) Before use; (B) Throughout the day at a frequency necessary to prevent recontamination of EQUIPMENT and UTENSILS and to ensure that the EQUIPMENT performs its intended function; and (C) If used, at least every 24 hours.

Physical facilities installed, maintained, & clean

Core-6-501.12, C: Cleaning, Frequency and Restrictions................Throughout kitchen, under shelving and along cove base, floors with accumulation of food debris and grease residue. Maintain clean. (A) PHYSICAL FACILITIES shall be cleaned as often as necessary to keep them clean.