| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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PIC was unable to maintain active managerial control due to numerous priority violations during today inspection. |
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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)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
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Hot water in hand sinks in deli area observed between 63F/74F. After running the water for more than one minuet multiple times. Inspector used probe thermometer to check the water temperature. |
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Priority Foundation (PF) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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** Raw sausage observed stored next to fully cooked sausage in the display cooler.
** Raw shell eggs observed stored next to and above butter (the eggs shelf is overlapping butter shelf). |
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Priority (P) |
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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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** White organic matter observed on sprayer misters and filters of fresh produce cooler. |
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Priority Foundation (PF) |
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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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** Deli slicer observed not being cleaned (deep cleaning every 4 hours). Employee stated she only use the sanitizer to clean it.
** Inuse deli slicer observed without time for when the slicer placed into service or when next cleaning is due.
** Cleaning frequency on Spark observed nor accuret. For example on 4/5/2034, recorded 3 slicers cleaned while PIC said they are using only 2 slicers. Also, 2 slicers cleaned only one time per Spark. |
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Priority (P) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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** In use Dishwasher temperaure observed at 152.3 after running the machine 2 times, and the machine used 5 times since they started per the employee in the bakery area. |
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Priority (P) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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** Employee in the deli area observed testing the quat sanitizer while the solution was hot, temperature was 105F. Manufacturer recommended sanitizer solution temperature between 65F-75F. |
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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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** Fried chicken 118F. |
PIC voluntarily discarded during inspection. |
Priority (P) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
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** Ice build up observed on cooked shrimp cases in WIF at the meat room. |
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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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** Ice build up observed on the ceiling of the back WIF and WIF in the meat room. |
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Core (C) |
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