| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Designated person in charge was unable to answer relevant food safety questions such as set up of three compartment sink, cook temperature of chicken, use of probe thermometer, and hot holding internal temperatures. |
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Priority Foundation (PF) |
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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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Employee was observed to handle, crack, mix and pour raw shell eggs to the flat top grill with single use gloves on. Employee did not remove or wash their hands after handling raw animal proteins and moving on to handle utensils, food contact containers and ready to eat foods. |
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Priority (P) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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Raw animal proteins were observed to be stored in broken storage containers at the makeshift units, in food service and back stock storage freezers. |
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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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Can opener blade and the deli meat slicer blade along with the push plate were observed to excessive amount of dried food residues and buildup. |
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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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Tenderloin and bologna grab and go biscuit at the hot holding unit was observed to have internal temperature of 108 to 109 degrees F. |
Person in charge voluntary discard the foods referenced in the violation in the trash during the inspection. |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Ambient surface temperature of raw shell eggs being stored at the makeshift unit was observed to 72.5 degrees F. |
Person in charge voluntary discard the foods referenced in the violation in the trash during the 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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Facility does not have a date marking system in place for deli meats, commercially prepared foods such as precooked meats such as sausage, pepperoni and hot dogs. Facility slices deli meats and freezes in individual packages for pulling as needed. Discussed date marking requirements with designated person in charge. |
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Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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No thermometer was available in the small Temperature Control for safety retail cold holding unit, where TCS foods were observed to be offered for sale. |
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Priority Foundation (PF) |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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No food probe thermometer was available for use during the inspection. |
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Priority Foundation (PF) |
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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(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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No Quat test strips were available for use. |
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Priority Foundation (PF) |
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