| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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During this inspection the inspector observed several food safety and sanitation issues. The PIC shall maintain all food safety and sanitation practices in a food retail establishment. |
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Priority Foundation (PF) |
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| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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open bottles and cans of beverage at the food warmer and in the food prep area. |
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Priority (P) |
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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)(b) Cleaning Procedure for washing hands and arms |
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observe employee do a cash transaction and did not wash hands before serving food. |
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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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Hand sink in the prep area is blocked by carts, ladders, and other equipment. |
PIC moved these things during inspection |
Priority Foundation (PF) |
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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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coffee spouts and slush spouts have excessive build up present and need cleaning. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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Microwave have food residue inside and need cleaning. |
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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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All fried/sauced party wings were tempted 109-117F, chili sauce chicken bites 107F, and fried shrimp 106,108F. |
All product was discarded during inspection |
Priority (P) |
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| 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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Open BBQ and chili sauce " refrigerate after open" were tempted at 68F |
Inspector discussed with PIC manufacture labels state after open to place in the refrigerator must follow the label. |
Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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An open bottle of Fabuloso and 2 Windex bottles were observed next to food equipment (slush machine and food warmer) hand sanitizer was observed next cheese and unclean dishes in prep area. |
PIC moved all chemicals to a shelf that hold all chemicals and but a top on the fabuloso |
Priority Foundation (PF) |
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| 24,25 0080-04-09-.07(2)(c) Poisonous or toxic material containers may not be used to store food |
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Home Depot bucket observed being used to put ice in drink machine in the retail area. |
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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(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Rodent dropping inside breading area in food prep area. |
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Priority Foundation (PF) |
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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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Fly strips hanging over the ice machine and breading area, fly strips hang over the food warmer area. Observed a trap used for small rodents sitting on the ice machine with particle present to catch the rodent. |
The inspector observed the PIC removing the trap to a secure area away from the food prep area. |
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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uncovered and open shredded cheese in 2 door cooler and open/uncovered food in 3 door freezer in the kitchen prep area. |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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box of chicken breading sitting directly on the floor in the food prep area without 6inches for safety. |
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Core (C) |
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| 37 Personal Cleanliness |
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| 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. |
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cashier observed without a hat while serving food to customers |
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Core (C) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Dirty knives hanging on the metal strip in the food prep area. |
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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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Coffee filters located under the coffee area not covered or protected. |
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Core (C) |
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