| 06,07 Hand Hygiene |
in |
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0 |
| 06,07 6 Hands Clean and Properly washed |
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0 |
| 06,07 0080-04-09-.02(3)(b) Cleaning Procedure for washing hands and arms |
out |
Observed employee with a brace on their arm, which makes them incapable of washing hands correctly and not sanitary to wear while handling foods. |
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Priority (P) |
0 |
| 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... |
out |
Observed employee running cash register and then placing on gloves and handling food without washing hands prior to placing on gloves. Observed employee handle raw shell eggs with gloves on then handle other food with the same gloves on without removing gloves and washing hands prior to doing so. |
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Priority (P) |
0 |
| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
No soap was available in the public restroom at time of inspection. |
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Priority Foundation (PF) |
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 |
out |
Observed the following internal temperatures in the hot held unit at time of inspection: Sausage Biscuit 117 F, pork biscuit 120 F, and piece of pork 117 F. All hot held foods should be maintained at 135 F degrees or higher. |
PIC removed all food out of temperature and discarded 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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0 |
| 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, ... |
out |
Observed sliced induvial bagged bologna in deli cooler with no date mark at time of inspection. Observed opened corn dogs in deli cooler with no date mark at time of inspection. |
PIC dated food items with correct date at time of inspection. |
Priority (P) |
1 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
out |
Observed food probe thermometer via ice water method and thermometer reading 36 F degrees in ice water, not properly calibrated at time of inspection. |
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Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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0 |
| 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... |
out |
Observed a box of food in freezer stored on floor at time of inspection. |
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Core (C) |
3 |
| 40,41 Utensils |
in |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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0 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Observed to go plastic utensils in retail area stored incorrectly to prevent contamination when grabbing one from container. |
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Core (C) |
0 |
| 42,43 Single service & gloves |
in |
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0 |
| 42,43 42 Single-service articles stored and used |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Observed single service lids in back room stored with chemicals on shelve at time of inspection. |
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Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Observed keys and cell phone stored on ice cream freezer in deli. Observed a drink store in freezer with deli food at time of inspection. |
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Core (C) |
1 |