| 01 PIC present, Knowledgeable, Duties |
in |
|
|
|
0 |
| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
out |
This violation is being written due to the 6 priority violations that occurred during inspection. |
|
Priority Foundation (PF) |
0 |
| 06,07 Hand Hygiene |
in |
|
|
|
0 |
| 06,07 6 Hands Clean and Properly washed |
in |
|
|
|
0 |
| 06,07 0080-04-09-.02(3)(b) Cleaning Procedure for washing hands and arms |
out |
Observed employee washing hands to don gloves for food preparation with cold water. |
Walked employee through proper handwashing procedures during inspection. |
Priority (P) |
0 |
| 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... |
out |
Observed employee don gloves for food preparation without first washing hands. |
|
Priority (P) |
0 |
| 06,07 0080-04-09-.02(3)(d) Food employees shall clean their hands in a handwashing sink |
out |
Observed employees washing hands at 3 compartment sink because hot water would not dispense from deli handwashing sink. |
|
Priority Foundation (PF) |
0 |
| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
out |
Observed deli handwashing sink to not have hot water. Hot water would not dispense from sink because faucet handle was not in proper working order. |
Hot water faucet handle for deli handwashing sink was fixed during inspection. Observed sink dispensing hot water. |
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed clean utensils and baking trays stored on shelf soiled with grease build up and food crumbs. Shelf is located in corner above dish drying rack next to 3 compartment sink. Observed cutting board for deli prep table soiled in scores on both sides with black or brown buildup. |
|
Priority Foundation (PF) |
2 |
| 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 |
out |
Observed sanitizer on hand to be low-splash bleach. This is not an approved sanitizer. |
A bottle of regular bleach was acquired during inspection and supplied to the 3 compartment sink. |
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)2 Reheating for Hot Holding- microwave (165F) |
out |
Observed food product, BBQ pulled pork and hamburgers, reheated in microwave, were not reheated to 165F or above. Food product had been reheated right before inspection. |
|
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed food product in deli hot case not being maintained at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer were BBQ sandwiches 111F, 112F, 2@115F,119F, Cheeseburgers 110F, 116F, 2@120F, 121F, 122F, 129F, Bacon Cheeseburgers 109F,113F, 118F, 2@137. Spicy Chicken 124F, 126F and Pizza Puffs 116F, 128F. |
Pizza Puffs were voluntarily discarded during inspection. All other food products were reheated to 165F or above. Reheated food products probed with a calibrated state thermometer were BBQ sandwiches 175F, Plain and Bacon Cheeseburgers 167F, Spicy Chicken 184F. |
Priority (P) |
4 |
| 37 Personal Cleanliness |
in |
|
|
|
0 |
| 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. |
out |
Observed employee serving exposed food from deli hot case with no hair restraint or head covering. |
|
Core (C) |
2 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Observed knives used for food preparation in deli kitchen, stored clean, with broken or bent tips. Not safe, durable or smooth. |
Knives were voluntarily discarded during inspection. |
Priority (P) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Observed deli handwashing sink faucet handles were not in good working condition. Faucets were broken so that hot water could not be dispensed for proper handwashing procedures. (note: faucet was fixed enough during inspection that hot water could be distributed for handwashing, however, faucet was not entirely fixed as facility was waiting on repair man). |
|
Core (C) |
1 |