| 04,05 Hygiene |
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| 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 partially consumed cup in bakery food prep area and deli slicer area. |
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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 concession area handle money and not wash hands before donning gloves. |
PIC had employee remove gloves and wash hands before putting gloves on. |
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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Observed slicers #1 and #2 in deli not being cleaned every 4 hours at ambient temperature. Both Deli slicer had an in-use time of 8AM and no cleaning time was recorded, and time of deli area inspection was 1:33PM.
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PIC had employee break down slicers and proper clean and sanitize. |
Priority (P) |
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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 triple sink in meat cut room to be under the required 150 PPM for Quaternary Ammonium Sanitizer.
PIC changed out empty sanitizer bag and refilled sanitizer. After bag change, sanitizer was still not meeting required PPM levels (0 PPM). PIC stated chemical company had recently been out to calibrate sanitizer. PIC was able to obtain gallon jug of sanitizer and manually make sanitizer at triple sink. |
PIC was able to manually make sanitizer at triple sink in meat room. |
Priority (P) |
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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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Observed multiple items in deli take home meal case to be in temperature danger zone. Items included Macaroni and Beef Deli Take Home Meal at 50-51 degrees F, Penne Alfredo Deli Take Home Meal at 46 degrees F, Chicken Parmesan Deli Take Home Meal at 47 degrees F, and Chicken Teriyaki Deli Take Home Meal at 47 degrees F. All temperatures were taken with inspector probe thermometer. |
PIC removed all items from retail sale, scanned out and discarded. |
Priority (P) |
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| 47,48,49 Plumbing |
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| 47,48,49 49 Sewage and waste water disposal |
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| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
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Observed leak at triple sink coming from sanitizer basin. |
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Priority (P) |
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