| 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)(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 food service employee leave the facility, return and put on gloves and handle food service utensils without washing hands before donning 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)(c)1 Handwashing sinks are installed according to the capacity of preparation areas |
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Hand wash sink is not installed in front food preparation area where deli has been remodeled with food service equipment located. Hand wash sink is provided in ware wash area, must also have a hand wash sink convenient to front deli food preparation service area. Facilities hand wash sink in ware wash area is through an unobstructed opened door, however it is not convenient to the food preparation area. |
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Priority Foundation (PF) |
5 |
| 14 Food contact surfaces; clean and sanitized |
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| 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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There was no Chlorine or Quaternary sanitizer at the facility at time of inspection. |
Management went and bought bleach during inspection. |
Priority (P) |
0 |
| 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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5 packs of Chicken Wings, 2 packs of Boneless Chicken wings, Chicken Sandwich, and Potato wedges at the grab n go hot holding case internally checked with a TDA probe thermometer were observed to be between 114*F and 130*F. Out of the safe hot holding temperature range of 135*F and above. |
Management discarded product during inspection. |
Priority (P) |
3 |
| 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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6 Pints and 4 Gallons of Milk stored in the walk in cooler were observed to be between 49*F and 50*F, out of the safe cold holding range of 41*F and below. Product was checked with a TDA probe thermometer. |
Management discarded referenced product 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 2 unidentified chemicals (one clear and one blue chemical) stored in the food service ware wash area and by the restrooms, stored in Awesomely Clean Bathroom Cleaner spray bottles. Chemicals must have identifying Information. |
Management discarded chemicals during inspection. |
Priority Foundation (PF) |
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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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Observed a bottle of Glass Cleaner stored on the Pizza prep station poly cutting board in the food service kitchen area. Chemicals shall be stored separate from food, utensils, equipment, and single service items. |
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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(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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Facility did not have a probe thermometer to check food temperatures at time of inspection. Probe thermometer shall be readily accessible to check food temperatures. |
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Priority Foundation (PF) |
0 |
| 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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Observed 2 stacks of single service Pizza containers stored on the food service prep counter not inverted and protected. Single-service articles must be protected from contamination. |
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Core (C) |
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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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The facilities Sanitizer concentration test strips were observed to be out of date with a use by date between 2014 and 2020. Inspector left the facility some Chlorine test strips. |
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Priority Foundation (PF) |
0 |