| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed handwash sink next to the warewashing sink to be blocked with dirty dishes. |
Employee moved dishes to appropriate storage locations. |
Priority Foundation (PF) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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Observed raw chorizo stored directly above ready to eat hot dogs in the retail reach in cooler.
Observed raw whole shell eggs stored directly above whole uncut oranges and tortillas in the walk in cooler. |
PIC moved items into appropriate storage locations. |
Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed dried yellow organic matter on the blades and blade guards of the deli slicer. Employee stated they had been cleaned the night before. |
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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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Observed several sauces in the back storage area with instructions to 'Refrigerate after Opening' to be stored ambiently.
Observed several raw ground meats and ready to eat deli meats in the retail reach in cooler. to be above 41F when measured with inspector's probe thermometer.
See 'Food Temperatures section for specific temperatures. |
PIC and employees voluntarily discarded all affected items. |
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(2)(d)1 Sanitizers level over manufacture's suggested use |
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Observed sanitizer bucket in the kitchen to be above 200 ppm when measured with firm's and inspector's chlorine sanitizer test strips. Manufacturer's instructions state that acceptable range of chlorine sanitizer is 50 ppm to 200 ppm. |
Employee remixed sanitizer solution to an appropriate concentration level. |
Priority (P) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Observed pans being stored clean above the three compartment sink with duct tape used for labeling on the sides making the surface not easily cleanable.
Observed significantly chipped and damaged knives being stored as clean in the kitchen.
Observed heavy scoring on cutting boards being used in the kitchen. |
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Priority (P) |
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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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Observed excess dust on the fan guards in the walk in cooler. |
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Core (C) |
0 |