| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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*Observed cook unaware of proper temperatures, proper method for ware washing.
*PIC was unaware of proper cold holding temperatures, and temperature needed to check thermometer accuracy. |
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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 remove the glove from her right hand, ring up a customer, then donned the same glove without washing her hands. |
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Priority (P) |
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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 hand wash sink in unisex bathroom, to not have soap. |
PIC did add hand soap, during inspection. |
Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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*Observed hand wash sink in food prep area, to have no paper towels or drying device. |
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Priority Foundation (PF) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
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| 09,10,11,12 0080-04-09-.03(2)(b)5 Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. |
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*Observed multiple items in the deli freezer, open with contents exposed. |
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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)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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*Observed puddles of grease in one oven, and the other door would not open due to grease build up. |
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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 the internal temperature of food products, held in the hot case, not maintained at 135F or above when using inspector's probe thermometer. Pizza Stick 109F, Chicken Tender 105F.
*Observed a basket of chicken wings sitting in fryer above the oil with an internal temperature of 119F, when checked with Inspector's probe thermometer. |
Cook voluntarily discarded out of temperature items. |
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 OhSnap! Dilly Bites, per package refrigeration is required, in the worm cooler with an internal temperature of 52F degrees, when checked with Inspector's probe thermometer. |
Cook voluntarily discarded. |
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 prep cooler to not have a temperature measuring device present.
*Observed small cooler with worms and TCS pickles to not have a temperature measuring device present. |
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Priority Foundation (PF) |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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*Observed no probe thermometer in food prep area. PIC said it was missing. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(5)(l) Dead or trapped birds, insects, rodents, and other pests removed |
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*Observed dead bird in outer opening for hood vent. |
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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 a personal jacket on top single use lids in storage area.
*Observed a box of single use cup lids sitting directly on the floor in storage area. |
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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(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
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*Observed wooden shelves in beer walk in cooler, with white organic matter.
*Observed excessive ice buildup in multiple ice cream freezers, this would not allow for cleaning. |
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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(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
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*Observed the ceiling and shelving in walk in beer cooler to be made of wood.
*Observed missing ceiling tiles in food prep area, and others with brown stains. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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*Observed 3-Bay sink in food prep area, to drain on to the floor, preventing ware washing.
*Observed hood vent to not be working properly. |
Order of Closure for all food prep issued. |
Core (C) |
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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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*Observed excessive grease build up on the wall in food prep area and on the floor around grill and fryer.
*Observed unisex bathroom walls to have brown and black organic matter build up.
*Observed dust build up on fan guards in Beer WIC and Retail WIC.
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Core (C) |
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