| 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)(d) Food employees shall clean their hands in a handwashing sink |
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Observed deli employee washing hands in ware washing sink. |
PIC instructed employee to wash hands in hand washing sink. |
Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(d)1 Handwashing Sinks located in food preparation, food dispensing, warewashing, and toilet rooms |
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Observed no hand sink in restroom. PIC stated sink in room was converted to mop sink. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed cups, plate, and blue chemical to be stored in basin on hand sink in prep/ware washing area. |
PIC moved items from hand sink and placed at triple sink. |
Priority Foundation (PF) |
1 |
| 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 pink organic matter on ice guard on ice machine in storage area.
Observed black and brown organic matter on green and red nozzles of slushy machine on retail sales floor. |
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Priority Foundation (PF) |
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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 no available sanitizer at triple sink at time of inspection. |
PIC was able to obtain sanitizer from retail sales floor. |
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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Observed breaded fried chicken wings (drums and flats) to have internal temperature of 115-126 degrees F when checked with inspector probe thermometer.
Observed corn dogs to have internal temperature of 108-112 degrees F when checked with inspector probe thermometer. |
PIC voluntarily discarded all out of temperature items. |
Priority (P) |
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| 19,20 20 Cold holding temperature |
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Observed "Kens" labeled ranch cups to be stored at ambient temperature. Label states "Keep Refrigerated" |
PIC voluntarily discarded ranch cups. |
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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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Priority (P) |
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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(2)(b) All multiuse equipment must be cleanable including food contact, CIP, lacking "V" threads, oil filtering, can openers, nonfood contact, shelving, and ventilation hoods |
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Observed excessive ice build up in novelty ice cream freezer making the surface no longer cleanable. |
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Priority Foundation (PF) |
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| 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. |
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Observed excessive dried encrusted white organic matter build up on flour bins in food prep area. |
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Core (C) |
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| 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 employee food to be stored above retail food in make unit in food prep area. Inspector gave suggestions on how to store employee food. |
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Core (C) |
0 |