| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Because of 4 priority violations during this inspection, control was not maintained by the person in charge (PIC). PIC could not demonstrate knowledge of location of sanitizer test strips (had to call owner), cold holding, and hot holding requirements. |
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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-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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*Observed no soap available in restroom.
**Observed no available soap at kitchen handwash sink. |
PIC voluntarily put a container of soap at the kitchen handwash sink & restroom. |
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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Observed no paper towels or drying devices in restroom. |
PIC corrected this during inspection voluntarily. |
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 pizza slices in the pizza warmer to have internal temperatures ranging from 110F-112F with inspector's probe thermometer.
**Observed various food items inside the retail hot case to have internal temperatures ranging from 96F-124F with inspector's probe thermometer which is below the minimum requirement of 135F. |
PIC voluntarily discarded all out of temperature items. |
Priority (P) |
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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 food items on the retail condiment cooler tray to have internal temperatures ranging from 50F-51F with inspector's probe thermometer.
**Observed several food items inside kitchen 2 Door Cooler to have internal temperatures ranging from 51F-55F with inspector's probe thermometer which is above the 41F limit for cold holding. |
PIC voluntarily discarded out of temperature items during 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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Observed no date markings for various items inside the kitchen 2 door cooler. These include sliced bologna, hamburger patties, and hot dogs. |
PIC voluntarily discarded food items. |
Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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*Observed no thermometer in the retail condiment cooler tray.
**Observed no thermometer for the small retail juice cooler containing Tropicana Juice that is Refrigerate Only. |
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Priority Foundation (PF) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Observed pizza server in use stored unprotected from possible contamination. |
PIC voluntarily covered pizza server. |
Core (C) |
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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 food container with hamburger patties to have broken down cigarette cartons lining the inside of the food container. |
PIC voluntarily discarded food and liners during inspection. |
Priority (P) |
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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 bottom shelf of hot case to be lined with broken down cigarette cartons making them uncleanable. |
PIC voluntarily removed them during inspection. |
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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Core (C) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(5)(h) Toilet room cleaning frequency |
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Observed dirt/grime buildup on the walls of the restroom. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
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Observed an old prep cooler not in use with bags of chips, opened bottle of water, and other miscellaneous items sitting on top that need to be removed. |
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Core (C) |
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