| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC did not demonstrate knowledge of items that needs to be in cold holding or hot holding or approved cooling methods. |
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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-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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1.) The cafe hand sink had two blenders and a pan with two whole lemons in it stored inside the sink basin. 2.) A cart with several cases of beef on it was blocking the hand sink in the meat processing room. 3.) A bucket and a bottle of hand sanitizer were observed in the meat service area hand sink. |
1.) The cafe employee removed these items from the sink. 2.) A meat employee moved this cart during the inspection. 3.) The PIC removed these items from the sink during the inspection. |
Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No paper towels were available at the meat processing room hand sink. |
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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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1.) Dried meat residue was observed on the meat grinder wheels and auger and in several spots on the meat slicer carriage and end weight. 2.) Meat residue was observed on the deli slicer end wieght. |
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Priority Foundation (PF) |
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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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12 Trays of Kimp Bap were observed stored at ambient room temperature on a table in front of the cafe. This kim bap is made with cooked rice, cooked beef, and cooked cut vegetables that all must remain in hot holding or cold holding. The Kim Bap was probed with a state issued and calibrated thermometer at 83 degrees. |
The PIC stated that the kim bap was cooked at 9am when the store opened. Time probed 10:15am. Because the kim bap was no yet 70 degrees the firm placed it in a walk in freezer to cool. The kim bap was probed with a state issued and calibrated thermometer at 11am at 53 degrees. It was placed was in the walk in freezer and probed again at 12pm at 35 degrees. The firm then placed the items in a service cooler at the cafe. |
Priority (P) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
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A large gap was observed at the base of the receiving dock door and along the first panel seam of the receiving dock door. Needs repair. |
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Core (C) |
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| 35,36 0080-04-09-.06(2)(b)3 Insect control devices shall not be installed over food preparation, clean equipment, utensil, single service items. |
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Two fly strips were observed installed above the prep are in the seafood department. |
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Core (C) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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A damp wiping cloth was observed stored on the counter in the cafe not in sanitizer. When this was discussed with the cafe employee she pointed out the bucket she normally has to hold wiping cloths in sanitizer. |
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Core (C) |
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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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Two cutting boards observed stored directly on the floor in the cafe by the prep cooler. |
The cafe employee moved these cutting boards to a cabinet off of the floor during the inspection. |
Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Several stacks of foam meat trays were observed not inverted or otherwise protected from contamination at the meat service area. |
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Core (C) |
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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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Dried meat residue was observed on the gaskets of both meat service cooler doors. |
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Core (C) |
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