| 06,07 Hand Hygiene |
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0 |
| 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... |
out |
Observed employee handling dirty dishes then placing on gloves and preparing sandwiches without washing hands before placing on gloves. Observed employee changing task several times and then placing on gloves to prepare sandwiches without washing hands prior to doing so. |
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Priority (P) |
2 |
| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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No soap was available at the hand sink by the 3-compartment sink at time of inspection. |
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Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Deli slicer was observed to have dried food on the blade and PIC stated that it had not been used today. |
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Priority (P) |
1 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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The sanitizer in the 3-compartment sink had less than 50 ppm at time of inspection and the sanitizer bucket had 0 ppm at time of inspection. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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0 |
| 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 the following internal temperatures of food on the serving line at time of inspection: Rotisserie Chicken 58 F, Sliced tomatoes 53 F degrees, Chicken Teriyaki 52 F degrees and bologna 53 F degrees. |
PIC discarded all food out of temperature at time of inspection. |
Priority (P) |
0 |
| 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 a spray bottle with a chemical in it stored under the cabinet with lids and cup holders at time of inspection. |
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Priority Foundation (PF) |
1 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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PIC was washing dishes when I arrived, and 3 compartment sink was set up to Wash and Sanitize and the Rinse sink had dirty dishes in it and was not cleaned. |
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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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Observed trash through the back area on the floors and a syrup spill under the bag in the box in the kitchen for the soda fountain. |
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Core (C) |
0 |