| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
Observed handwashing sink in unisex restroom not supplied with towels. |
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Priority Foundation (PF) |
0 |
| 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. |
out |
Observed deli prep table cutting board soiled in scores with black buildup. |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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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 |
out |
Observed food products in deli prep table cooler not being maintained at 41F or below for cold holding food safety control. Food products probed with a calibrated state thermometer: mushroom slices 48F, shredded mozzarella cheese 53F. |
2 cans of mushrooms and a partial tub of mozzarella shredded cheese, along with an extremely small number of chopped onions and green peppers (less than 1/8c, were voluntarily discarded during inspection |
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(1) Chemicals shall have identifying Information |
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Observed a spray bottle containing clear liquid, sitting on counter next to deli prep table cooler, with no identifying information. During discussion on bottle, PIC noted that it was water used for spraying pizza crusts. All bottles containing any chemical/liquid must have identifying information (name) on them. |
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Priority Foundation (PF) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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Observed deli prep table cooler not working in a sufficient capacity to provide safe cold holding temperatures of 41F or below. Deli prep table cooler read 45F. Food products probed with a calibrated state thermometer: mushroom slices 48F, shredded mozzarella cheese 53F. |
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Priority Foundation (PF) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
out |
Observed thermometer for grocery walk-in cooler not in good working condition. Thermometer read 50F; juice was 43F. |
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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)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Observed rodent droppings on back of retail shelving that contained various boxes of individual packets of Planters peanut packages. |
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Priority Foundation (PF) |
0 |
| 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. |
out |
Observed employee cut fresh vegetables, prepare, cut and box pizza with no head covering. |
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Core (C) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 39 Washing fruits and vegetables |
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| 38,39 0080-04-09-.03(3)(b)5 Raw fruits and vegetables shall be washed before being cut, combined with other ingredients, cooked, served, or offered for human consumption in ready-to-eat form |
out |
Observed employee cut a fresh onion and green pepper without first washing vegetables. |
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Core (C) |
0 |