| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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5 priority violation noted and discussed during this inspection. PIC shall maintain food safety and sanitation standards in retail food establishment.
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Priority Foundation (PF) |
2 |
| 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 cigarette ashes in the door track of the deli case in the food prep area. |
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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)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
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No hand washing sign in the unisex restroom |
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Core (C) |
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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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A carton of eggs stored in the deli case above deli meat. |
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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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The ice machine has black organic matter present inside on the ice deflector. The food warmer is observed dirty at the time of the inspection. The breading container is dirty with food particles inside. The sifter is dirty and need cleaning. |
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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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The deli slicer front and back has excessive old food build-up and no sign of being properly cleaned. |
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Priority (P) |
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| 19,20 safe temperature holding |
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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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Sliced tomato (49), on site made sandwich (46), chopped ham deli meat (44), cooked pizza sausage pieces (49). Inspector discussed with PIC cold holding temperatures are 41F or below, danger zone temp in cold holding is 43F. The inspector observed a bag of shredded mozzarella cheese in back area sitting at room temperature of 60F when probed with a calibrated thermometer. PIC discussed removing all out of temperature items. |
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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)8 Date Marking; Discard food after 7 days at 41F |
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Open deli meat did not have a date present, cooked chili and cheese did not have a date present. Pizza topping in condiment cooler top and bottom did not have a date present. |
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Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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Observed the condiment cooler and deli case temperatures at 50F. |
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Priority Foundation (PF) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Observed case of chicken wings and shredded cheese sitting on the chest freezers thawing at room temperature. The inspector discussed proper thawing for frozen food items safely. |
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Core (C) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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No probed thermometer present during this visit |
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Priority Foundation (PF) |
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| 34 Food Properly labeled |
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| 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... |
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Ice bagged on site, sliced cakes, sandwiches and salads did not have labels with name and address or allergen labels present. A bottle sitting on the counter in the food prep area with liquid inside did not have label present. |
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Priority Foundation (PF) |
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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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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In the small freezer in the kitchen prep area have several opened food products inside. 1 case of lettuce sitting directly on the floor in the walk-in cooler. |
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Priority (P) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Pizza utensils and other utensils submerged in a bucket in dirty cold water.
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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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Vent hoods need cleaning observed excessive dust and grease build-up present. Chest freezers and Ice cream cases need to be defrosted. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
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| 51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. |
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The grease containers outside near the dumpster need to be cleaned. |
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Core (C) |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
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In the food prep area behind the grill and fryers the walls have excessive dust and grease build-up, and need cleaning to prevent grease fire. |
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Core (C) |
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