| 04,05 Hygiene |
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0 |
| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Observed a partial bottle of Sprite on a rack stored among single-serve cardboard Bakery boxes in the Bakery department at the time of inspection. |
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Priority (P) |
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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 in the cake decorating area remove gloves, leave area to change tasks, then return to decorating RTE cake items. Observed employee put on a new pair of gloves without rewashing hands before donning the new pair of gloves. |
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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-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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-Noted that the rear hand wash sink in the rotisserie chicken room was blocked with empty cardboard boxes and also had a floor drain cover stored on the edge of the same hand washing sink.
-Observed chemical spray bottles and 1 pair of gloves hanging on the sides of the front hand wash sink in the rotisserie chicken room. |
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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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Noted that the rear hand wash sink in the rotisserie chicken room was not supplied with drying towels at the time of inspection. |
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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)(a) Food contact surfaces shall be visually clean. |
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Observed soil buildup on the pizza slicer blades that were stored as cleaned and sanitized on a rack in the cafe department above the three-compartment sink. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Noted that the sanitizer solution in the three-compartment sink located in the meat department showed a reading of 0 PPM on initial testing. |
PIC drained and refilled the sanitizer section of the three-compartment sink at the time of inspection and retesting showed a reading of 200 PPM. |
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 several stacks of clear food preparation containers stored as clean and sanitized on a rack in the cafe above the three-compartment sink without allowing for adequate air drying before storage.
"Wet Stacking" |
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Core (C) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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Observed dried food soils on the left and right guides of the automatic wrapping machine located in the meat department at the time of inspection. |
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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 excessive amount of food soils in the drain located behind the chicken rotisserie oven at the time of inspection. |
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Core (C) |
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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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Observed a jacket and backpack stored on cases of RTE bacon located in the refrigerated foods walk-in cooler. |
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Core (C) |
0 |