| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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This violation is written for the 4 priority violations observed during todays inspection. |
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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 handling personal cell phone; proceed to cut and box pizza without discarding gloves, washing hands and donning new gloves for food preparation. |
Coaching discussion about handwashing and glove usage with deli team member. Gloves were discarded; hands were washed, and new gloves were donned. Observed excellent handwashing and glove usage after coaching discussion. |
Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed a Cambro, Cambro lid and tongs, used for making hot wings, washed, rinsed and air dried. Dishes and utensil were not sanitized. |
Discussion of dishwashing process and demonstration of sanitizer preparation, testing and sanitizing dishes during inspection for Deli team member. |
Priority (P) |
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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 food products in hot case not maintaining a temperature of 135F or above for hot holding food safety control. Food products calibrated with a state thermometer: chicken tenders 116F-125F, hamburgers/cheeseburgers, 107F-122F, and BBQ pulled pork sandwiches 103F, 108F, 119F. |
Chicken tenders, burgers, and BBQ had only been in hot box prior to inspection from 1.5 - 2 hours. Food products were pulled from hot case and reheated to the following temperatures: chicken tenders 203F, burgers 167F, and BBQ 187F |
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 food products in deli prep table cooler not being maintained at 41F or below for cold holding food safety control. Food products were probed with a calibrated state thermometer were 53F-63F. A full list of products and temperatures can be found in the inspection summary. |
All food products were voluntarily discarded during inspection. |
Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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Observed deli prep table cooler not working in a sufficient capacity to maintain safe cold food temperatures of 41F or below. Cooler thermometer read 60F. Food products probed with a calibrated state thermometer were 53F-63F. A full list of products can be found in the inspection summary. |
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Priority Foundation (PF) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Observed raw fish thawing in a bucket of water sitting in 3 compartment sink. Fish probed with a calibrated state thermometer was 83F |
Thawing fish was voluntarily discarded during inspection. Demonstrated proper thawing (with new frozen fish) under cold running water with deli team member. |
Core (C) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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Observed milk walk-in cooler thermometer in poor working order. Digital thermometer display was blank - no temperature reading. |
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Priority Foundation (PF) |
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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)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Observed deli tongs and Cambro being air dried with cotton towel, after washing. |
Discussion on air drying dishes in dish rack was held during inspection with deli team member. |
Core (C) |
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