| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Person in Charge, Mr. Mike Patel was unable to discuss proper food temperatures (stating cook temperature was 130F—was discussed between 155F-165F) but was able to discuss holding temperatures (135F) and cold temperatures (below 41F). Mr. Patel was unable to discuss date marking, product labeling, and thermometer calibration. Priority and Priority Foundation violations observed related to these findings. |
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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-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
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Kitchen area hand washing sink an both men's and women's restroom sinks observed without hot running water. |
All sinks had hot water turned off due to leaks, according to PIC. There is a hand washing sink on outer kitchen wall, and it was fine. All sinks were turned on and working at end of inspection, so no closure. |
Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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No soap at kitchen hand washing sink. |
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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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No paper towels or drying devices at kitchen hand washing sink. |
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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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No hand washing signage at kitchen hand washing sink. |
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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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Meat slicer observed with old yellowed food particles on the blade, guide, and pick area as well as on frame;
Onion slicer observed with old food particles on the blade, guide and pick. |
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Priority Foundation (PF) |
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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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Cold held items observed above 41F: pepperoni (55F), bacon (53F), sausage (52F), banana peppers (49F), olives (50F), and shredded mozzarella cheese (52F). |
All food products voluntarily disposed of on site. |
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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Firm did not have a date marking procedure in place for foods being cold held either processed or out of original package. Items included sliced bologna, shredded cheese, olives, sliced peppers, sliced onions, pepperoni, sausage, bacon. Items need to have a date marking system not to exceed 7 days (1+6 days). |
Items were voluntarily disposed of on site. |
Priority (P) |
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| 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(1) Chemicals shall have identifying Information |
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Spray bottles observed at the 3 compartment sink with blue and purple liquids that were not identified on the containers. |
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Priority Foundation (PF) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Personal food containers containing tea, coffee, and sugar observed stored over the meat slicer and onion slicers at the prep table;
Personal foods observed stored in containers above condiment and meats in the standing cooler. |
Items voluntarily removed and placed in designated locations. |
Core (C) |
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