| 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... |
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Meat Department- Employee seen wearing gloves and touching raw meat, employee then lifted trash can lid and placed trash inside. Employee then walked to sanitizer bucket while wearing the same gloves and moved the water around, wiped gloved hands in apron, then touched raw food again, then lifted trash can lid again and again began touching food. Employee never changed gloves and inspector had to step in and tell employee to change gloves. |
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Priority (P) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
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| 09,10,11,12 0080-04-09-.03(2)(b)5 Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. |
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Open metal can of pineapple was stored in a cooler. Metal can was wrapped in plastic wrap and exposed to potential contaminants. |
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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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Food chopper stored on clean shelf had visible organic matter built up on the sides |
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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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Cake Decorating- Employee was washing dishes in 2 bay sink with only a wash and rinse, and not sanitizing. |
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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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Using a state issued and calibrated probe thermometer, several whole pieces of raw beef and pork were found to be stored above the safe cold holding temperature of 41 degrees. |
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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(2)(d)1 Sanitizers level over manufacture's suggested use |
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PIC tested the sanitizer sink using test strips and the sanitizer was close in color to the 200 PPM for Clorine test strips. Well above the 50 PPM suggested use. |
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Priority (P) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
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Cake Decorating- Back door was open, allowing pests entry.
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Core (C) |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Back Storage room- A red gas can with gas was located in the back storage area with food and food container storage. |
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Core (C) |
3 |
| 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)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. |
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Mops not stored where they can air dry. |
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Core (C) |
0 |