=Handwash stations (3X deli, 1X walk-in) stocked with liquid soap, paper towels, and hot/cold running water
=Walk-in cooler (3 degrees C), undercounter sandwich cooler (4 degrees C), grocery/cold pizza display (2C), and deli display cooler (2 degrees C) measured < 4 degrees C
=Upright freezer measured -18 degrees C
=BBQ chicken hot holding measured at 65C (internal)
=3 compartment sink with sink plugs available for manual dishwashing
=Sanitizer solution available at 200 ppm QUATS
=General sanitation was satisfactory at the time of inspection
=General food storage practices good at the time of inspection. Foods properly stored off the floor and covered and walk-in cooler keeps raw meats separated from cooked products.
=No evidence of pest activity noted at the time of inspection
=Staff hygiene was satisfactory at the time of inspection
=FOODSAFE certified staff verified
=Slicers dedicated to ham, turkey/cheese, and beef. Sanitized frequently, if not every 2 hours.
=knife holders clean and well maintained
Note: Pizza hot holding no longer being conducted on site (program has been phased out). Pizza is being assembled and packaged only for refrigerated storage.
Discussed requirement for food safety plan and sanitation plan for all food processors. Operator will discuss with store management and provide conclusion to district inspector. |