| 04,05 Hygiene |
in |
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0 |
| 04,05 4 Eating, Drinking, or Using Tobacco |
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0 |
| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
out |
Observed partially consumed drink cup on prep tables in food prep area. |
Kitchen employee removed drink cup |
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
Observed deli microwave to have excessive buildup of dried and encrusted organic matter. |
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Priority Foundation (PF) |
0 |
| 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 |
out |
Observed chlorine sanitizer dish machine to have 0 ppm when tested with inspector's chlorine test strips. |
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Priority (P) |
0 |
| 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 |
out |
Observed hot holding nacho & chili cheese to have 90, and 91F internal temperature when tested with inspector's probe thermometer. Both items had open dates of 3-25-25. |
Effected items were voluntarily thrown away by PIC. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed several cold holding items inside of the Grab & Go retail cooler display in front of the deli to be above maximum temperature required. Items included: Chicken wings, Grilled Chicken Salads, Chocolate Parfaits, Hoagie sandwiches, and Ceaser Salad Wraps. |
Effected items were voluntarily disposed of by PIC. |
Priority (P) |
1 |
| 21,22 Date & Time for food safety |
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0 |
| 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 |
out |
Observed sliced pepperoni stored in pizza make cooler to have an expiration date of 3-25-25 while in use on kitchen line. |
Effected items were voluntarily disposed of by PIC. |
Priority (P) |
0 |
| 21,22 22 Time as a Public Health control |
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0 |
| 21,22 0080-04-09-.03(5)(a)9(i) Time as a Public Health control- written procedure |
out |
Observed two TILT items in retail hotbox to not have make/discard time. Items included corndogs and chicken wings. When temperature was checked with inspector's probe thermometer internal temperatures were 111-119 degrees F. |
Effected items were voluntarily disposed of by PIC. |
Priority (P) |
0 |
| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Observed kitchen employee not wearing a beard guard in kitchen area while preparing food. |
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Core (C) |
1 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Observed sticker residue on cleaned pans stored on clean rack, making the surface hard to clean. |
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Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
out |
Observed excessive white organic matter on prep drawers and excessive food debris on shelves/ hard to clean areas in food prep areas. |
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Core (C) |
0 |