| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Observed employee drink from a bottled water at the kitchen food table at the time of inspection. |
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Priority (P) |
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| 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)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Observed employee change tasks from food preparation to customer service/sandwich preparation without washing hands before changing single use gloves throughout the inspection visit. |
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Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Noted that the hand wash sink in the kitchen area was not supplied with paper towels at the time of inspection. |
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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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-Observed dried food soils on the slicer blade and slicer push plate from the previous day's use at the time of inspection.
-Observed dried food soils inside several metal food prep pans that were stored as cleaned and sanitized on a rack in the kitchen area at the time of inspection. |
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Priority Foundation (PF) |
1 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Noted that the sanitizer solution in the sanitizer bucket at the sandwich prep area showed a reading of 0 PPM at the time of inspection. Sanitizer solution was tested with the facilities sanitizer test strips. |
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Priority Foundation (PF) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 17 Reheating procedures for hot holding |
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| 16,17,18 0080-04-09-.03(4)(c)3 Reheated for Hot holding -Commercially processed (135F) |
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Noted that the Meatballs/Marinara at the hot holding sandwich prep station had an internal temperature of 48 degrees to 50 degrees.
Meatballs/Marinara was not properly reheated to a minimum of 135 degrees before placing them in the hot holding unit for sandwich preparation.
Meatballs/Marinara temperature was internally checked with TDA verified probe thermometer. |
PIC removed the Meatballs/Marinara from the hot holding sandwich preparation unit and placed them in the microwave for reheating. Internal temperature was rechecked and noted to be 165 degrees. |
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 multiple pans of sliced vegetables and sliced meats in the upright prep cooler and sandwich prep stations that were not date marked at the time of inspection. |
PIC date marked all of the pans of food items during the inspection. |
Priority (P) |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Observed 2 metal pans of sliced cucumbers in the sandwich prep station with a discard date of 5-16-2025, 8 days beyond discard date. |
PIC discarded the two containers of cucumbers at the time of inspection. |
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 a container of "Bar Keepers Friend" powdered cleanser stored on the food preparation sink in the kitchen area at the time of inspection.
-Observed sanitation chemicals and oven cleaner stored on a rack above single serve cups and lids in the storage room at the time of inspection.
- Observed a can of insect spray stored on a rack in the storage room next to single serve cups and lids at the time of inspection.
-Observed a spray bottle of restroom cleaner stored next to sweetener packets located in the cabinet at the front sandwich prep area at the time of inspection. |
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Priority Foundation (PF) |
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| 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. |
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Noted that the employee was not wearing a hair net or beard net while working with exposed food during inspection. |
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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 deep cuts and scarring on the cutting boards at the sandwich prep area at the time of inspection.
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Priority (P) |
1 |
| 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 sticker adhesive residue on the outside of several pans stored as clean and sanitized on a rack in the kitchen area at the time of inspection.
-Observed excessive food debris around the sandwich prep cutting boards from previous day's use at the time of inspection. |
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Core (C) |
1 |