| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Managerial staff must ensure that safe food handling practices are followed (departments having sanitizer, training for testing sanitizer concentration, etc.). |
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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)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
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The hot water at one of the hand sinks located in the cafe took over a minute to heat. |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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One of the rotisserie chicken ovens had black buildup inside of it and the rotisserie meat forks had protein buildup present. |
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Priority Foundation (PF) |
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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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The quaternary ammonia sanitizer was above 400 ppm after being tested three times (the sanitizer would not connect to properly dispense-store had bleach to use as a sanitizer and discussed that it could be used but chlorine test strips were needed). |
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Priority (P) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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There was no chemical sanitizer observed to be available in the meat department at the time of the inspection. |
The employee present obtained sanitizer from the HMS room. |
Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Several gnats were observed in the employee restroom flying. |
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Priority Foundation (PF) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Food tongs were observed on top of countertops, not covered or protected from contamination in the cafe. |
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Core (C) |
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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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Fan guards in the HMS room had dust buildup present. |
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Core (C) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(5)(h) Toilet room cleaning frequency |
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The employee restroom floor was unclean and had an odor. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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1) The hand sink in the cafe hot water takes longer than a minute to heat.
2) The sanitizing dispenser in the meat department would not properly dispense. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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1) There was a spill underneath the rotisserie chicken oven. 2) There were strawberries spilled on the floor in the produce department.
3) The floor in the meat department was unclean. |
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Core (C) |
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