| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(a) Designated person in charge present |
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Observed several unsafe Food practices during today's inspection. The PIC/manager does not have adequate control over the food safety at their firm. |
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Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Observed when asking PIC about their food safety practices they were not able to speak to:
Hot and Cold Holding Temperatures. What kind of sanitizer is being used by the firm, how to use it, and what parts per million are needed to effectively sanitize. PIC was also not able to speak to date marking or discard dates of TCS foods. |
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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-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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Observed no liquid hand soap available at the kitchen hand sink and unisex bathroom sinks. |
PIC replaced with soap. |
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 'employees must wash hands' signage inside the unisex bathroom. |
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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 heavy buildup of encrusted old milk shake matter set up inside of the Freal shake machine and I also noted a 'Styrofoam cup' inside the Freal machine as well, in contact with customers shake beverages. (see pics) |
Styrofoam cup was voluntarily removed, and machine thoroughly cleaned by PIC. |
Priority Foundation (PF) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Observed when asking PIC about sanitizer; they were not able to speak to the correct ppm needed for properly sanitizing dishes per the manufacturer's instructions. |
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Priority Foundation (PF) |
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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 when taking temperatures with my probe thermometer inside the firm's hot box; I noted several foods that registered well below 135F (Average temperature between 98 to 125F) which is outside the temperature safe zone for hot holding. |
PIC voluntarily discarded all TCS foods that were below 135F |
Priority (P) |
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| 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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Observed no date marking on several food containers of raw, open chicken and pizza toppings stored inside the kitchen prep cooler. |
PIC voluntarily removed all foods missing date marking. |
Priority (P) |
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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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Observed Styrofoam cup trash inside of the F'Real shake machine. The cup was in contact with customer drinks when making shakes inside the machine. |
PIC voluntarily removed cup and placed machine out of commission until it can be thoroughly cleaned. |
Priority (P) |
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| 44,45 Utensils and equipment |
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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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Observed no test kits for Chlorine sanitizer used at firm. |
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Priority Foundation (PF) |
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