| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to number of priority violations. |
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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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*Observed handwash sink in the unisex customer bathroom, to have a water temperature of 57F, when tested with Inspector's probe thermometry, after water ran for 1 minute. All other hand sinks had hot water. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.05(2)(c)1 Handwashing sinks are installed according to the capacity of preparation areas |
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*Observed handwash sink, closest to roller grill, to blocked by the door to cashier cage standing open. |
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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)(a) Food contact surfaces shall be visually clean. |
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*Observed pans stored as clean, with excessive grease and carbon build up. |
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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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Firm observed not to have in-use TCS utensils/equipment stored at ambient temperature on a four-hour cleaning frequency. When asked how often the TCS tongs and other utensils are cleaned and sanitized, PIC stated they are cleaned/sanitized at 2 pm every day. The store starts selling Roller items between 630am- 7am and stops selling around 2pm,
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Priority (P) |
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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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*PIC stated they clean the oven once per week, and excessive carbon build up was found in the upper oven. |
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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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*Observed firm to only have scented bleach, present. |
PIC did acquire a proper sanitizer during inspection. |
Priority (P) |
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| 19,20 safe temperature holding |
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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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*Observed the following item in the Grab N Go cooler, with an internal temperature above 41F, when tested with Inspector's probe thermometer: Cheese Stick 45F, Pepper Jack Cheese Stick 46F, and a Dvour Meal, with a label stating keep frozen, 44F.
*Observed open bottles and Catsup and Mustard, with label stating Refrigerate After Opening, store on counter by Roller Grill, with internal temperature greater than 41F, when tested with Inspector's probe thermometer: Catsup 68F and Mustard 70F. |
PIC voluntarily removed and disposed of all out of temperature items. |
Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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*Observed Round-Up weed killer, stored under the handwash sink, in the food prep area. |
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Priority Foundation (PF) |
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| 24,25 0080-04-09-.07(2)(b) Chemicals used according to law; pesticide shall be applied only by an certified applicator. |
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*Observed a can of Real Kill Ant and Roach spray in the cashier cage, PIC stated they use inside the building for ants. |
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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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*Observed retail juice/drink cooler to not have a temperature measuring device present. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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*Observed a box of bananas stored directly on the floor in cashier's cage. |
PIC placed a box under the banana box to get it off the floor. |
Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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*Observed single use food holding boxes, in food prep area, with staining and an oven mitten laid on top of them. |
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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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*Observed both chest freezers in food prep area, to have black buildup on the outer lid.
*Observed ceiling of WIC to have brown/black build up.
*Observed gray organic matter build up on the wall near 3-bay sink.
*Observed red/rust colored build up in the 3-Bay sink.
*Observed white organic matter on the outer retail doors, of the walk-in cooler.
*Observed hand sink in food prep area, to have excessive white organic build up on and around the handles.
*Observed scissors on the food prep table with tan and gray build up on the blades. |
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Core (C) |
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