| 01 PIC present, Knowledgeable, Duties |
in |
|
|
|
0 |
| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
out |
Demonstration of knowledge could not be adequately demonstrated on temperatures for cooking, hot holding and cold holding during inspection. |
|
Priority Foundation (PF) |
0 |
| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
Observed back deli handwashing sink block by red chair. |
|
Priority Foundation (PF) |
1 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
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 food products in deli hot case not being maintained at 135F or above for hot holding food safety control. Food products were probed with a calibrated state thermometer were: sausage patties 89F, pork chops 112F, fried chicken legs 118F, chicken tenders 126F. |
Sausage patties were voluntarily discarded during inspection. Per PIC, all other food products had been in case for approximately 2.5 hours; all food products were reheated to 165F or above during inspection and placed back in hot case for sale. Reheated food products probed with a calibrated state thermometer were: pork chops 180F, fried chicken legs 173F, and chicken tenders 207F. |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
in |
|
|
|
0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
Observed no thermometer in the deli hot case. |
|
Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
|
|
|
0 |
| 35,36 0080-04-09-.06(5)(l) Dead or trapped birds, insects, rodents, and other pests removed |
out |
Observed a numerous amount of dead insects in front window sills and in back window sill located in the back storage 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 front employee serving exposed food products ( bread slices, boxing deli hot food product) without wearing a head covering. |
|
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
0 |
| 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. |
out |
Observed the deli sanitizer bottle covered in a thick coating of grease. Bottle was hanging on the side of a basket next to the 3 compartment sink. |
|
Core (C) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Observed front deli handwashing sink not draining properly. Inspector washed hands at the beginning of the inspection; and observed basin of handwashing sink to be filled with water and barely draining later during inspection. PIC stated that they were working to correct the issue. |
|
Core (C) |
0 |