| 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 handwashing sink located at front prep/serving area completely obstructed by boxes of stock items. |
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Priority Foundation (PF) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
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| 09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented |
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Observed prepackaged freshcraft cuban sandwich located in grab and go cooler with green fuzzy organic matter present and visible on contents. |
PIC voluntarily discarded sandwich from grab and go cooler. |
Priority (P) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 17 Reheating procedures for hot holding |
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| 16,17,18 0080-04-09-.03(4)(c)1 Reheating for Hot Holding- general (165F) |
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Observed boiled peanuts on retail counter with internal temperature of 141F. PIC stated that peanuts are moved to freezer at closing time, then placed back into peanut crocks the following morning and turned on. Peanuts which have been cooled down are not reheated to 165F for return to hot holding. |
PIC voluntarily discarded boiled peanuts. |
Priority (P) |
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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 prepackaged sushi roll in grab and go cooler with internal temperature of 51F when measured with state issued inspector probe thermometer. Temperature recorded and included in this report. |
PIC voluntarily discard out of temperature item during this inspection. |
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)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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Observed mushrooms and black olives in kitchen reach in cooler with no datemarking. PIC stated they had been there at least 5 days. |
PIC voluntarily discarded mushrooms and olives which had no datemarking. |
Priority (P) |
0 |
| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Observed one bag of chicken tenders and one bag of bone in chicken thawing in sanitizer basin of three compartment sink. Internal temperature of chicken tenders was observed to be 60F and internal temperature of bone in chicken was observed to be 49F when measured with inspector probe thermometer. |
PIC voluntarily discarded chicken. |
Core (C) |
1 |
| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Observed 6 cases of clear PET cold drink cups, and 2 cases of drink cup lids stored directly on floor of rear storage area and not elevated at least 6 inches above the floor. |
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Core (C) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 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. |
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Observed serving tongs at hot holding display case unprotected. Observed pizza cutter and knife located at pizza prep area uncovered or protected. |
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Core (C) |
0 |