| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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The PIC has 6-priority violations during this inspection. The inspector discussed with PIC proper hot/cold holding, food safely stored, placing food contact items in proper place. |
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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)2 Handwashing sinks, properly supplied with soap |
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No soap at either hand sink in the prep area |
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Priority Foundation (PF) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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eggs stored over ready to eat vegetables in walk in cooler. (Picture attached) |
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Priority (P) |
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| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
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raw pork chops and raw chicken combined in same box in the walk in cooler. ( Picture attached) |
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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(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Deli slicer on back blade and meat holder has food residue present. |
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Priority (P) |
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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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Several food items in warmers did not meet required hot holding temperatures. |
All items discarded at the time of inspection. |
Priority (P) |
2 |
| 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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Mayo, tomatoes and sliced onions in condiment cooler were not 41F or below. |
Discarded and begin to slice more fresh tomatoes, onions and pour fresh mayo. |
Priority (P) |
2 |
| 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)8 Date Marking; Discard food after 7 days at 41F |
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Sliced bologna and cut smoked sausage bagged in walk in cooler had no date marking present. ( The dates were not legible) |
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Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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Condiment cooler was not holding temperature of condiments. PIC states that it is on back order and that keeping ice to keep items cold. The time of inspection the ice has melted. The inspector discussed using the 2 door cooler in prep area to maintain cold holding temperatures properly. |
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Priority Foundation (PF) |
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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 thermometer present. |
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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)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Clean baking pans stored under hand sink in prep area. Inspector discussed proper storage of cleaned dishes. |
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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)(a) Maintained in good repair |
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3 compartment sinks stoppers need to be tighten to hold the water completely without draining. |
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Core (C) |
1 |