| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
Hand sinks in the kitchen and near the 3-bay sink did not have hand soap at time of inspection |
PIC replaced soap at sinks. |
Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
Unisex customer restroom was not supplied with drying device at time of inspection. |
|
Priority Foundation (PF) |
2 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Firm was reheating chili and cheese sauce in the same metal containers they were in during the prior days retail sales; without being cleaned. Containers had old dried food debris about 2 inches up the sides. |
Chili and cheese sauce were discarded |
Priority Foundation (PF) |
1 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Slicer had old dried food debris on the back side of the blade and slicer body. PIC stated that the slicer was not cleaned last night. |
|
Priority (P) |
0 |
| 16,17,18 cooking, reheating, cooling |
in |
|
|
|
0 |
| 16,17,18 17 Reheating procedures for hot holding |
in |
|
|
|
0 |
| 16,17,18 0080-04-09-.03(4)(c)4 Reheating for hot holding shall be completed within 2 hours. |
out |
PIC was reheating Chili and Cheese sauce from the prior day in a steam warmer. PIC stated that food was placed in the steam warmer at 0700 hrs. Using a state issued and calibrated probe thermometer at 0907hrs Chili was 132 degrees and Cheese Sauce was 127 degrees; below the required 165 degrees within 2 hours. |
PIC discarded chili and cheese sauce. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
0 |
| 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, ... |
out |
Open chubs of deli meats (souse) in the deli case did not have any date marking to determine when they were opened or when to discard. |
PIC discarded undated deli meats |
Priority (P) |
1 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
|
|
0 |
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Retail Sales floor- Laundry detergent was stored on shelf directly above single service sleeves of lids. |
PIC moved detergent away from single service items. |
Priority Foundation (PF) |
0 |
| 30,31 Food temp controls |
in |
|
|
|
0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
|
|
|
0 |
| 30,31 0080-04-09-.03(5)(a)1 Stored frozen foods shall be maintained frozen |
out |
Firm is selling BBQ sandwich and Burgers with manufacturer instructions to keep frozen in a non-frozen state from the deli case. Instructed PIC that firm has to date mark foods not kept in the manufactures instructions and food can only be kept at 41 degrees for 7 days. |
PIC will start placing dates on sandwiches. |
Core (C) |
0 |
| 34 Food Properly labeled |
in |
|
|
|
0 |
| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
out |
Firm is bagging ice on site for retail sales without listing the name & address of manufacturer |
|
Priority Foundation (PF) |
2 |