| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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This violation marked due to priority violations and lack of food safety knowledge. |
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Priority Foundation (PF) |
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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 handwashing sink located near 3 compartment sink clutter with various types of bottles. Area should remain clean and free of clutter for easy hand washing access. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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Observed handwashing sink located next to 3 compartment sink not supplied with soap. |
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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 handwashing sink located next to 3 compartment sink not supplied with towels or other hand drying device. |
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Priority Foundation (PF) |
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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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Observed men's restroom had no hand washing signage. |
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Core (C) |
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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 knife on magnetic utensil holder on kitchen wall to be soiled *** Observed magnetic utensil holder soiled with "clean" utensils stored on it*** Observed coffee pot above brew basket soiled. |
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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 products in deli hot box not maintaining a temperature of 135F or above for food safety control. Products were probed with a state calibrated thermometer; Fried chicken (bone in) 118F, Potato wedges 121F-127F. |
Products were voluntarily discarded during inspection. |
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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No date marking system in place. |
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Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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Observed no thermometer in deli pizza prep table. Food products in table were probed with a calibrated state thermometer had temperatures; green pepper 36F, pepperoni 35F, pulled pork 38F. |
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Priority Foundation (PF) |
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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(5)(l) Dead or trapped birds, insects, rodents, and other pests removed |
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Observed dead rodent stuck in spilage in cabinet underneath slushie cabinet. *** Observed dead insects on floor of back storage room along all walls. |
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Core (C) |
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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 utensil in pulled bbq pork container sitting laying in pork product *** observed flour scoop laying down in flour. |
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Core (C) |
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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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Observed single service cups on floor, underneath a table in dining area in store *** Observed partial case of deli sandwich foil wraps stored on floor next to handwashing sink located in back deli area near 3 compartment sink. |
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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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Observed spillage in cabinets underneath cappuccino/slushie |
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Core (C) |
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| 51,52 Facilities |
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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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Observed ceiling in dining area to have missing or damaged ceiling tiles *** Observed ceiling tiles in kitchen deli area to be in poor condition, with brown stains that appear to be possible water damaged. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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Observed handwashing sink behind front counter is slow to drain. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
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Observed unnecessary items in kitchen that are not clean, not being used, creating harborage for pests, and ground around dumpster area has litter build up. |
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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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Observed kitchen area lighting very dim, not sufficient for cooking and cleaning in deli area. |
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Core (C) |
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