| 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 demonstrate knowledge today of thermometer calibration, proper food temperatures, sanitizer set up and usage, date marking, and employee health, based on questions and findings. Employee was observed not using thermometer for food temperature, setting up proper sanitizer (Clorox without strips with Steramine and strips present for food service), and date marking not being maintained and proper usage for 6 plus day opened, 7-day, date marking. Discussion made during inspection covering these procedures for future inspections. |
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Priority Foundation (PF) |
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| 02,03 Employee Health |
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| 02,03 2 Employee Health Policy and Reporting |
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| 02,03 0080-04-09-.02(2)(a) Food employees are required to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food... |
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PIC was unaware of any employee health policy guidelines and procedures for restricting employees with conditions and symptoms. |
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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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Ready to eat food products were observed inside of the firm's kitchen refrigerator stored above 41F. Food products included bologna at 48F, cheese at 48F, and shredded prepared lettuce at 55F. |
Items were voluntarily disposed of by PIC. |
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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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Firm observed using 6 plus open date, date marking on food products in the kitchen refrigerator, but observed date marking of "7/5" on pizza topping products that were placed in the pizza prep cooler on 07/04/2023, not properly date marked. Open food product, canadian bacon, observed in pizza prep cooler with no date marking |
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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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No thermometers observed in the firm's kitchen refrigerator or in the retail sandwich cooler. |
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Priority Foundation (PF) |
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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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Soiled wiping cloths observed stored on the firm's kitchen stainless steel prep table, on the pizza prep cooler counter, and on the table next to the hand washing sink. Cloths should be in hamper or in sanitizer solution. |
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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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Onion slicer observed with broken center blades that are not cleanable and physical food hazard. |
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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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Kitchen area floors, around stove and under grill/fryer, and walls around the stove, grill, and fryer were observed with yellowed grease material and debris build up. Retail area air vent, located above beef jerky display, observed with black material on vent cover blades. |
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