| 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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Observed employee touch ball cap (to adjust) and forehead and don gloves for food preparation without first washing hands. |
Discussed with employee situations when handwashing should occur during inspection. |
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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Observed cutting board on deli prep table soiled in scores with black buildup. Both sides of cutting board were soiled in scores; observed dish drying rack, located on drying shelf of 3 compartment sink soiled with buildup, dish rack contained clean utensils/dishes. |
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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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Observed corn dogs in deli hot box not being maintained at 135F or above for hot holding food safety control. Corn dogs probed with a calibrated state thermometer were 115F, 125F, 126F. |
Corn dogs had been in hot box for approximately 30 minutes. Corn dogs were reheated to 168F during inspection. recommended thawing corn dogs the night before to ensure cooking all the way through. |
Priority (P) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Observed in use utensil scoop for bulk sugar bin in deli with no handle; observed bulk sugar bin under coffee counter with handle laying in sugar product. All handles should be stored above food product to prevent contamination. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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Observed 3 compartment sink to have buildup in all 3 bays, drying rack and front outside panel of sink. |
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Core (C) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(5)(h) Toilet room cleaning frequency |
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Customer restroom needs cleaning. Observed handwashing sink, walls behind sink, trash can, and floors soiled with brown/black buildup. Floors were heavily soiled around baseboards. |
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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(2)(b)2 Ventilation/hood system/filtration installed not to cause contamination |
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Observed vent in customer restroom not working. |
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Core (C) |
0 |