| 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 show knowledge of sanitation and proper sanitation practices. |
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Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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PIC shall maintain food safety standards and sanitation standards in a retail food establishment. Observed 6 priority violations observed and discussed with PIC. |
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Priority Foundation (PF) |
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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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During inspection, employee was observed traveling between kitchen and steam table without washing hands between tasks. |
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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)2 Handwashing sinks, properly supplied with soap |
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Men's restroom was not supplied with soap. |
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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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In the kitchen, a bucket of utensils had organic matter, pizza cutter on table with debris, and tongs in the WIC soiled. Ice machine on the sales floor and ice maker in the back room both had a white and black organic matter build up on them. Breading containers in the kitchen has heavy build up on the outside and should be cleaned every 4 hours. |
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Priority Foundation (PF) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
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Observed food sitting on the prep table in the kitchen area at 75-80F. |
The PIC discarded the food during this inspection. |
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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In the kitchen, sitting on the prep table there was scrambled eggs (80) Hamburger steaks (75) and Fried bologna (84). |
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Priority (P) |
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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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Pan of bacon (80), commercial jug of Sweet Baby Ray's (74) with (keep refrigerated), sliced onions and peppers (79), and Jar of Jalapenos (79) that said "refrigerate after opening". |
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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)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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Pans of cooked product (steak fajita strips, rice, and cooked breakfast items) in cooler with no date marking. |
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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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Product in freezer with open packaging and bag of sugar under coffee station left open. |
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Priority (P) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Coffee filters under the coffee station not covered or protected. Pizza boxes not inverted under pizza cooker. |
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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 in the prep area has excessive dust and grease build up present. |
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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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Outside dumpster lids were open. |
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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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Walls, ceiling, floors and vents have excessive dust build up in the prep area, need cleaning. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
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2 light bulbs in the food warmer were out and need to be replaced. |
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Core (C) |
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