| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(a) Designated person in charge present |
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PIC not available, employee unsure of food safety temperatures. |
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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-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Out of paper towels at hand sink in deli. |
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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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Some items in warmer probed with calibrated thermometer and found out of temperature: chicken biscuit 120; cheesesteak 116; BBQ 111; bacon/egg biscuit 115. Probed boiled peanuts at 115. All hot food items should be 135 or above. |
All out of temperature items were removed and disposed of during inspection. |
Priority (P) |
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| 33 Thermometers provided and accurate |
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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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No probe thermometer available to check food temperatures. |
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Priority Foundation (PF) |
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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 single service coffee/cappuccino cups to not have a dust cap. Observed 3 cases of single service cups on floor in stock room. |
Lids were placed on last cup in dispenser for protection during inspection. |
Core (C) |
0 |