| 01 PIC present, Knowledgeable, Duties |
in |
|
|
|
0 |
| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
out |
During today inspection the inspector discussed with PIC the importance of following the handouts that are located in the food prep area to ensure food safety. |
|
Priority Foundation (PF) |
4 |
| 13 Food separated and protected |
in |
|
|
|
0 |
| 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 |
out |
Eggs stored over cheese and yogurt in the walk-in cooler. |
|
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
The chili and cheese containers need cleaning. Excessive chili and cheese build up inside. indicating that the containers have not been clean. The facility has extra containers that were clean during this inspection. Pizza condiment containers with food inside need cleaning. The breading sifter has excessive build up and needs cleaning. |
|
Priority Foundation (PF) |
4 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
The deli slicer need cleaning, the inspector discussed with PIC the proper way to clean the deli slicer. Take the slicer apart wash, rinse and sanitize the slicer every 4 hours. The blade area behind the slicer of the equipment has to be cleaned as well. Every 4 hours it will need to be cleaned. Breading container with breading inside needs cleaning sitting at ambient room temperature. |
|
Priority (P) |
4 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Open banana peppers and ranch at room temperature. Label states "refrigerate after open" |
|
Priority (P) |
4 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Open deli meat did not have a date present. |
|
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
in |
|
|
|
0 |
| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
No thermometer present. |
|
Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Open bags of frozen food in freezer located in the food prep area. |
|
Priority (P) |
3 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
Food items covered in Ice inside door white freezer in the food prep area. |
|
Core (C) |
0 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 40 In use utensils properly stored |
in |
|
|
|
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. |
in |
Tongs are dirty located in the off-food warmer in the food prep area. |
|
Core (C) |
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
not applicable |
Tongs and pizza cutter have old food residue present. |
|
|
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 |
vent hood and splash guard have excessive grease and dust build up present. |
|
Core (C) |
0 |