| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to the number of violations, especially priority violations, the firm has not demonstrated adequate managerial control for food safety. |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Deli slicer observed with dried food particles present. |
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Priority (P) |
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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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1) Pans for food items were observed with grease buildup present that are being lined with foil. |
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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 |
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Sausages, pepperonis, and cut tomatoes, were observed at a temperature above 41F when probed with the state calibrated thermometer (53F-54F). |
Inspector instructed the PIC to dispose of the items. |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 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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There was no date marking system in place for sliced deli meats being held longer than twenty four hours (firm has date dots but are not using them for food items and has a paper log but it is old-only showing one to two weeks prior to this date). |
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Priority (P) |
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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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The stainless-steel cold holding unit for pizza toppings was observed at a temperature of 50F and food items in the cold holding unit were at a temperature of 53-54F. |
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Priority Foundation (PF) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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No chemical test strips observed at the time of the inspection. |
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Priority Foundation (PF) |
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| 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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1) The novelty freezer needs cleaning to remove black residue in the inner corners. 2) The meat and produce cooler needs to be cleaned to remove old food residue and debris present. 3) The crumb tray of the pizza oven had excess residue present and needs to be removed and cleaned. |
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Core (C) |
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| 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 |
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1) Chest freezers for frozen foods need to be defrosted-not in contact with food items or packaging. 2) Chest freezer lid in the back storage area was observed broken and need to be replaced. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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General cleaning for the prep area floor is needed behind and underneath fryers to remove black buildup and grease spillage. |
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