| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Observed PIC could not demonstrate required minimum cook temperature or cold holding temperatures. When asking employee what sanitizer was being use, she stated they were out. I explained they had Clorox bleach which could be used as a sanitizer and she then stated that was what was being used. |
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Priority Foundation (PF) |
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| 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 an open red bull drink and water sitting on a food prep table beside loaf bread at 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 PIC leave kitchen to go wait on person at cash register then came back into kitchen and began handling food with washing hands prior to doing so. |
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Priority (P) |
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| 06,07 7 No bare hand contact with ready to eat food |
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| 06,07 0080-04-09-.03(3)(a)1 No bare hand contact with ready to eat food |
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Observed employee handling loaf bread with bare hands and then placed bread in the toaster and then pulled out the toast from the toaster with bare hands. Foods that are ready to eat cannot be handled with bare hands. |
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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-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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No soap was available in the restroom at 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 ice deflector shield on ice machine with a pink substance on the shield not properly cleaned or sanitized at time of inspection. Observed a black substance inside the ice dispenser on the soda machine at time of inspection. |
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Priority Foundation (PF) |
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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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Observed cooked tenderloin sitting on counter in a pan with an internal temperature of 67 F degrees. PIC stated that is the way she holds the tenderloin after cooking. Foods should be held at hot holding 135 F or higher or cold holding 41 F or below not at ambient temperature. Observed a steak biscuit in hot held unit with an internal temperature of 116 F degrees. |
PIC discarded tenderloin and 2 steak biscuits at time of inspection. |
Priority (P) |
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| 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)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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No foods that were opened were observed date marked in deli cooler or stand-up cooler at time of inspection. |
PIC either date marked or discarded food if no date was known at time of inspection. |
Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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Observed thermometer in deli prep cooler broken and not working at time of inspection. |
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Priority Foundation (PF) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry |
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Observed employee with two bracelets on arm at time of inpsection. |
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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 a yellow thin cutting board on deli prep table heavily scored and not easily cleanable at time of inspection. |
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Priority (P) |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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No sanitizer test strips were available at time of inspection. |
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Priority Foundation (PF) |
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| 51,52 Facilities |
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| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
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| 51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. |
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Observed dumpsters outside with lids open and not properly closed at time of inspection. |
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Core (C) |
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