| 19,20 safe temperature holding |
in |
|
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|
0 |
| 19,20 19 Hot holding temperature |
in |
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|
0 |
| 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 multiple items in retail hotbox to have internal temperatures below 135 degrees F when checked with inspectors probe thermometer. Items included Gravy at 107 degrees F, Hashbrowns at 114 degrees F, Tenderloin Egg and Cheese Biscuit at 128F, Sausage Egg and Cheese Croissant at 131 degrees F, Bacon Egg and Cheese Croissant at 121 degrees F, and Pulled Pork BBQ at 121 degrees F. |
PIC voluntarily discarded all out of temperature items. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
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0 |
| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
out |
Observed spray bottle with purplish liquid with no labeling information.
Observed spray bottle with clear liquid with no labeling information. |
PIC voluntarily labeled bottles. |
Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
|
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0 |
| 35,36 0080-04-09-.06(2)(b)3 Insect control devices shall not be installed over food preparation, clean equipment, utensil, single service items. |
out |
Observed no fly tape strips to be installed on ceiling in food prep area. |
|
Core (C) |
0 |
| 37 Personal Cleanliness |
in |
|
|
|
0 |
| 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 deli employee to be prepping food with no hair restraint at start of inspection. |
Deli employee applied hair net during inspection. |
Core (C) |
0 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 40 In use utensils properly stored |
in |
|
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|
0 |
| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
Observed in-use tongs and ladle for gravy to be sitting on counter, no covered or protected from contamination. |
PIC placed utensils on cart to be washed and replaced with clean utensils |
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
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|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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|
0 |
| 44,45 0080-04-09-.04(2)(b) All multiuse equipment must be cleanable including food contact, CIP, lacking "V" threads, oil filtering, can openers, nonfood contact, shelving, and ventilation hoods |
out |
Observed ice build up in ice freezer, novelty ice cream freezer, small pizza freezer in prep area, and reach in prep freezer making the surface no longer cleanable. |
|
Priority Foundation (PF) |
0 |
| 50 Toilet facilities; constructed, supplied, cleaned |
in |
|
|
|
0 |
| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
out |
Observed door for restroom to not be self closing. |
|
Core (C) |
0 |