| 06,07 Hand Hygiene |
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0 |
| 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 employees touching apron and hair with clean gloves on then handling food. Observed employee trying to unstop sink and then change gloves without washing hands prior to changing gloves. |
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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 a wet towel stored in the server's hand sink at time of inspection. |
Towel was removed at time of inspection. |
Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
No paper towels were available at the hand sink where the servers are located at time of inspection. |
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Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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0 |
| 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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Establishment uses a dishwasher, and a 3 compartment sink to wash dishes. At time of inspection the dishwasher was 0 ppm, not properly sanitizing. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 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 queso on hot holding serving unit with an internal temperature of 92 F to 122 F and observed refried beans on hot holding unit with an internal temperature of 127 F. All hot holding foods must be maintained at 135 F or higher. |
The establishment had just opened for business I allowed the PIC pulled queso and beans and reheat them. The queso was reheated to 168 F and the beans were reheated to 191 F at time of inspection. |
Priority (P) |
1 |
| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Observed queso in deep metal pans in walk in cooler with an internal temperature of 52 F degrees made on 07/09. All cold foods should be held at 41 F degrees or less. |
PIC discarded all queso in walk in cooler out of temperature at time of inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 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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Observed no prepared foods in the walk-in cooler properly date marked at time of inspection. |
PIC dated all items at time of inspection. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(2)(b)3 Insect control devices shall not be installed over food preparation, clean equipment, utensil, single service items. |
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Observed a fly trap full of dead flies hanging from the ceiling in the dish washing area over the Hobart mixer directly under a pot of shredded cheese at time of inspection. |
PIC removed at time of inspection. |
Core (C) |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Observed a large pot of shredded cheese with a apron laying on top of the cheese at time of inspection. |
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Priority (P) |
0 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
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Observed containers of food in grill prep cooler and small deli cooler sitting in ponding water at time of inspection. |
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Core (C) |
0 |
| 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 grease build up on the hand drying device in the kitchen at time of inspection. Observed food build up on the knobs of the hand sink in the kitchen at time of inspection, not properly cleaned. |
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Core (C) |
0 |
| 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(5)(a) Maintained in good repair |
out |
Hand sink in kitchen area when turned on was observed not to be draining properly at time of inspection. |
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Core (C) |
0 |