| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC did not know proper hot holding practices, proper sanitizer usage practices, handwashing practices, or best mop water disposal practices. |
Inspector coached PIC on kitchen best practices, proper handwashing practices, thermometer verification practices, proper ware washing practices, proper disposal of dirty mop water, and proper sanitizer concentration for ware washing. |
Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(d)1 Handwashing Sinks located in food preparation, food dispensing, warewashing, and toilet rooms |
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Observed no handwashing sink in Kitchen Prep Area. Kitchen Prep Area has a 3-compartment sink & a utility sink for the mop sink. PIC stated he uses restroom sink to wash his hands. Inspector recommended to PIC to use the utility sink in Kitchen as the handwash sink only. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Observed no paper towels or hand drying devices in Unisex Restroom. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
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Observed no handwashing signage in Unisex Restroom. |
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Core (C) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed dried up meat buildup on deli slicer. |
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Priority Foundation (PF) |
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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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No cleaning records and frequency more than 4 hours, based on customers, for deli slicer.
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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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Observed several food items in hot case to have internal temperatures ranging from 98 degrees F to 114 degrees F with inspector's probe thermometer. |
PIC voluntarily discarded out of temperature food products during inspection. |
Priority (P) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
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Observed Unisex Restroom to not have a self-closing tight fitting door. |
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Core (C) |
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