| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
out |
Observed no hot water to be available at hand sink inside of the meat cutting room. Different hand sink was available to use conveniently in the area. |
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Priority Foundation (PF) |
1 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
Observed hand wash sink in the meat cutting room with green sponges stored in basin. |
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Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed decorating tips stored clean within the bakery department to have dried white, red and tan organic matter on them.
Observed band saw in the meat cutting room to have dried yellow organic matter inside of the blade guard. Meat employee stated band saw has not been in operation on current day. |
PIC voluntarily recleaned all affected items. |
Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed no cleaning frequency available for the pizza cutting boards, slicer or tongs in the concession stand kitchen. |
PIC voluntarily recleaned all affected items. |
Priority (P) |
1 |
| 16,17,18 cooking, reheating, cooling |
in |
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0 |
| 16,17,18 17 Reheating procedures for hot holding |
in |
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0 |
| 16,17,18 0080-04-09-.03(4)(c)3 Reheated for Hot holding -Commercially processed (135F) |
out |
Observed employee cooking pizza to use infrared thermometer to check the cooking temperature and not a probe thermometer to check for internal temperatures before placing it in the hot unit. |
Inspector explained proper temperature checking with equipment to PIC. |
Priority (P) |
1 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed mixed berry ice cream topping (keep frozen) being stored ambiently in the concession food preparation area. Food product measured above 41F when measured with inspector's probe thermometer. See 'Food Temperatures' section for specific temperatures. |
PIC voluntarily discarded affected food product. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Observed several racks containing pans of fresh baked goods to have no coverings on top of them to protect from contamination. |
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Priority (P) |
1 |
| 37 Personal Cleanliness |
in |
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0 |
| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry |
out |
Observed employees wearing bracelets and watches within the concession food preparation area, the bakery and the meat cutting department while active food preparation was occurring. |
Employees voluntarily removed items. |
Core (C) |
1 |
| 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 not wearing an appropriate beard restraint while actively preparing food at the pizza preparation station. |
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Core (C) |
0 |
| 40,41 Utensils |
in |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Observed pans being stored clean in the concession food preparation area to be wet nesting. |
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Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
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0 |
| 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. |
out |
Observed excess amount of dust on fan guards within the meat room, meat walk in cooler, produce walk in cooler, and dairy walk in cooler.
Observed build up of black organic matter on the wall above the door of the concession walk in freezer. |
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Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Observed grease leaking out from underneath rotisserie chicken oven dripping directly onto the floor. |
|
Core (C) |
0 |