| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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This violation is being written due to the 6 priority violations that occurred during today's inspection. |
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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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Observed employee donning gloves for pizza food preparation without first washing hands. |
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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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Observed raw eggs stored over kid's juice drinks - bug juice - in walk in cooler. |
Eggs were stored on crate/and later discarded due to cold holding issue during inspection. |
Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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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 deli knife, used for cutting green peppers, being cleaned with a dry cloth that had been used previously to clean out a pizza pan and wipe off deli prep table cutting board. Observed no use of sanitizer on food contact surfaces. |
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Priority (P) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 16 Cooking time and temperature |
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| 16,17,18 0080-04-09-.03(4)(a) Raw Animal Foods cooked to the required time and temperature |
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Observed Hunts Brother pizza not being cooked to 165F. Pizza was probed with a calibrated state thermometer at 155F. |
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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 pizza slices, in deli hot box, not being maintained at 135F or above for hot holding food safety control. Pizza slices probed with a calibrated state thermometer were 132F, 131F. |
Pizza slices were voluntarily discarded during inspection. |
Priority (P) |
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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 food products in walk in cooler not being maintained at 41F or below for cold holding food safety control. Food products probed with a calibrated state thermometer were eggs (10 dozen) 48F, 7 pints, 4 quarts of milk 48F. |
Food products were voluntarily discarded during inspection. |
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 various toxic chemicals (cleaners, soaps) stored on storage rack in back deli kitchen area, with clean utensils, cambros, and other clean deli equipment. |
Toxic chemicals were removed from utensil/equipment storage shelf during inspection; stored on chemical shelf. |
Priority Foundation (PF) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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Observed walk in cooler not working in a sufficient capacity to provide safe cold holding food temperatures of 41F or below. Food products probed with a calibrated state thermometer were eggs (10 dozen) 48F, 7 pints, 4 quarts of milk 48F. Walk in cooler thermometer read 48F. |
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Priority Foundation (PF) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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Observed employee prepare pizza & serve exposed food with no hair restraint or head covering. |
A ball cap was donned during inspection. |
Core (C) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Observed deli wiping cloth (used on food contact surfaces such as pizza pan, knife, and deli prep table) not being stored/held in sanitizer bucket. |
Demonstration of sanitizer bucket preparation, testing and the storage of wiping cloth in sanitizer occurred during inspeciton. |
Core (C) |
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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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Observed pizza tongs, used for dispensing pizza from hot box, laying directly on countertop in front of hot box, not protected from contamination. Observed dispensing utensil in bulk sugar bin (a single service cup) to have no handle, laying directly on top of sugar. |
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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 back deli handwashing sink to be soiled with brown buildup. |
Back deli handwashing sink was cleaned during inspection. |
Core (C) |
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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 both men's and women's restroom doors not self-closing. |
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Core (C) |
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