| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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The PIC shall maintain and train employee sanitation and food safety practices in a food retail establishment
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Priority Foundation (PF) |
1 |
| 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 washing hands in 3-compartment sink in the prep area |
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Priority (P) |
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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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Observe employee applying gloves and did not wash hands after cash transaction. |
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Priority (P) |
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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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The deli slicer was covered, the equipment has old food residue present and need cleaning before use today, as well as proper cleaning every 4 hours will the facility is in operation actively cutting deli meat. |
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Priority (P) |
5 |
| 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 is dirty with food residue inside. The PIC informed the inspector that the microwave is for personal use after the inspector discussed the cleaning of the microwave. |
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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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Bottle of ranch 57F. The inspector discussed placing a container of ice to accommodate the temperature of the ranch that is for customer self-use or purchase ranch packets that do not require refrigeration. |
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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)8 Date Marking; Discard food after 7 days at 41F |
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No date on open deli meat in deli case. Open bag of mozzarella shredded cheese in the bottom of the condiment cooler. |
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Priority (P) |
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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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No probe thermometer present after food is finished cooking to ensure it is safe for consuming. |
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Priority Foundation (PF) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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Ice bagged on site did not have name and address present. The sauce bottles for customer usage did not have labels present.
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Priority Foundation (PF) |
9 |
| 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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Test strips 6/2024.
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Priority Foundation (PF) |
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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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The faucet at the hand sink continues to run after turning off. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
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Trash on the parking lot. |
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Core (C) |
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