| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Observed PIC not to have proper sanitizer concentration knowledge. |
Inspector spent time explaining sanitizer concentrations and how to measure for them appropriately. |
Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to the amount of priority and priority foundation violations, determined that manager did not have active managerial control of the firm. |
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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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Observed employee leave the kitchen to grab food from walk in freezer (food walk in freezer is outside in another building) and did not wash hands before engaging in food preparation when they returned. |
Inspector informed employee to wash hands appropriately before engaging in food preparation. |
Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed handwash sink within the kitchen to have dirty utensils inside of basin.
Observed handwash sink to be blocked by bags of flour and boxes of oil making it inaccessible for hand washing. |
Employees removed items from basin and unblocked sink. |
Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Observed no available drying devices at the handwash sink in the kitchen. |
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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(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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Observed chlorine sanitizer concentration within the three compartment sink to be 10 ppm when measured with inspector's chlorine test strips. |
PIC remixed sanitizer solution until a proper concentration of 50 ppm was achieved. |
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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Observed food items within the hot box to be below 135F when measured with inspector's probe thermometer. See 'Food Temperatures' section for specific temperatures. |
PIC voluntarily discarded affected food items. |
Priority (P) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
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Observed door to outside storage room, containing pre-packaged goods and storage coolers, to be propped open exposing items inside to pests. |
PIC voluntarily closed door and informed employees not to keep door propped open. |
Core (C) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Observed wet wiping clothes being stored on grill handles after employees finished using them to sanitize counter tops instead of storing them in sanitizer solution. |
Employee voluntarily returned wiping clothes to sanitizer solution. |
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(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Observed firm's test strips to be expired (6/1/24). |
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Priority Foundation (PF) |
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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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Observed excessive amounts of grease build up on the sides of fryers, storage coolers and grills in the food preparation kitchen.
Observed black organic matter underneath beverage fountain stations. |
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Core (C) |
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