| 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 employee pass through the food prep area while drinking a beverage 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 put on single use gloves without washing hands, then proceed to bagging ready to eat cookies. |
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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 employee washing various food preparation utensils/items in the three compartment sink at the time of inspection. Employee washed items, did not rinse items and then put them in sanitizer solution, skipping the rinse step. Employee, as well, was not allowing 30 seconds of utensil contact time in sanitizer solution. |
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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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Noted that the sanitizer solution in the three-compartment sink showed a reading in excess of 500 PPM when tested using sanitizer test strips at the time of inspection. Sanitizer was tested at the time when the three-compartment sink was set up for Wash/Rinse/Sanitize.
Inspector collected a separate sample of sanitizer solution and rechecked. Sanitizer was noted to still be above 500 PPM.
Sanitizer solution was tested at ambient water temperature in the three compartment sink, as well as when collected for retesting. |
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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(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Observed evidence of pest activity in the bottom cabinets located under the retail self-serve beverage station at the time of inspection. |
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Priority Foundation (PF) |
1 |
| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Observed a wet wiping cloth stored on a countertop in the food prep area (not stored in sanitizer) at the time of inspection. |
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Core (C) |
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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 food storage containers stored on a rack as clean and sanitized at the three-compartment sink area that were not completely dried before storage. (Wet Stacking) |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Observed cutting boards stored on a rack as clean and sanitized with excessive yellow stains, scoring and deep cuts. |
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Priority (P) |
2 |
| 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 clothing items stored with, and, on top of single-serve items and food items on a rack in the kitchen prep area at the time of inspection. |
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Core (C) |
0 |