| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC could not tell proper hot holding temperatures, proper cold holding temperatures, where probe thermometer was located, or how to calibrate thermometer. |
Inspector demonstrated how to check for calibration of thermometer. |
Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Observed dried encrusted pizza cutter and knife to be stored at ambient temperature with no documented cleaning frequency. PIC did not know when items were cleaned last. |
PIC moved items to triple sink to be washed. |
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 chicken wings in hunt brother's hotbox to be held below required 135 degrees F. Chicken wings had internal temperature of 115-132 degrees F when checked with inspector probe thermometer.
Observed spicy chicken and cheese sandwiches with internal temperatures of 98 and 109 degrees F when checked with inspector probe thermometer. |
PIC voluntarily discarded all out of temperature food items. |
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 marking pizza toppings. PIC did not know when pizza topping was thawed and placed into cold holding. Inspector discussed importance of date marking on pizza toppings. |
PIC voluntarily discarded all ingredients with no date marking. |
Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Observed hand soap and hand sanitizer stored directly above sugar and canned foods in food prep area. |
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Priority Foundation (PF) |
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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 pizza sheet pans to be encrusted in carbon build up and flakey black organic matter. |
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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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Observed firm to have expired test strips. Test strips had expiration date of June 1 2024 |
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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 black organic matter on ceiling walk in cooler.
Observed excessive dust build up and black organic matter on shelves in walk in cooler. |
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Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 49 Sewage and waste water disposal |
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| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
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Observed aggressive leak at hot water heater in storage building. No food or single service is stored in building. Hand sinks in ware washing/ food prep area do have hot water along with triple sink. |
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Priority (P) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
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Observed lights on retail sales floor and food prep area to not be in shatter-resistant cover or shielded.
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Core (C) |
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