| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC was unable to answer food cold holding temperatures as well food hot holding temperatures. |
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Priority Foundation (PF) |
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| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Observed employees eating while in the food prep area at the time of inspection. Also observed a personal drink on a food prep table while food was being prepared. |
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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 marinated chicken stored above ready to eat food items which were located in the food prep upright cooler at the time of inspection. |
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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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Noted several food items in the upright food prep cooler that were above 41 degrees at the time of inspection.
Food item temperatures ranged from 47 degrees to 50 degrees. |
PIC discarded all food items in the upright cooler during the inspection. |
Priority (P) |
0 |
| 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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Noted that there was no date making on food containers that were located in the upright food prep cooler at the time of inspection. |
PIC discarded all food items in the upright cooler at the time of inspection. |
Priority (P) |
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| 24,25 Chemical hazards |
not applicable |
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| 24,25 25 Chemicals identified, stored, and used |
not applicable |
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| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
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Observed two spray bottles of chemicals in the kitchen area that were not labeled. |
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Priority Foundation (PF) |
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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 3 cans of aerosol bug spray stored among food items on the food prep table shelf at the time of inspection. |
PIC removed the spray cans form the food items and relocated them to a proper location. |
Priority Foundation (PF) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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Observed packaged beans and anchovies that did not have required food labels with common name, ingredient list, allergens, quantity, name & address of manufacturer at time of inspection. |
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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 several cases of food items stored directly on the floor in the retail sales area of the facility at the time of inspection. |
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Core (C) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Observed metal pans stored as clean on a shelf that were not inverted at the time of inspection. |
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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 service items in the kitchen area that were stored "not inverted" at the time of inspection. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Observed deep cuts and scarring on the cutting board in the kitchen area. |
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Priority (P) |
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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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Noted that there was no chlorine test strips available for testing sanitizer at the time of inspection. |
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Priority Foundation (PF) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
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Noted that the trash receptacle in the unisex restroom was not provided with a lid at the time of inspection. |
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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)(b) Physical facilities shall be cleaned as often as necessary |
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Noted that the floor in the kitchen under the 3 Bay sink and under fryer equipment to have an accumulation of food residue and debris at time of inspection. 2. Observed the hood vent in the kitchen to have a heavy build-up of grease residue at time of inspection.
Observed excessive debris in the facility at the time of inspection. |
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Core (C) |
1 |