| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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The person in charge did not have knowledge about three compartment sinks set up for washing, rinsing and sanitizer dishes or appropriate approved sanitizer. |
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Priority Foundation (PF) |
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| 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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The hand washing sink had clear plastic tubes, hand soak dispenser, and green and scrub pads were observed to be sitting in the sink basin of the hand sink. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No paper towels or hand drying devices were conveniently located to the hand washing sink in the food preparation area. |
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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 9 Food obtained from an approved source |
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| 09,10,11,12 0080-04-09-.03(2)(a) Food source complies with law; from permitted establishment; hermetically sealed container; fluid milk grade A; commercially caught fish; molluscan shellfish from I... |
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Observed several different varieties of cheesecake sticks and pies were observed to be offered for sale in the retail display cold holding units. No information was available for review on these temperature control for safety foods being offered for sale. Person in charge indicated that these foods referenced above were being made in a home kitchen. No other information was available on the packaging. A stop sale/hold order was placed on the product. |
The person in charge voluntary removed these foods referenced in the violation and placed in a segregated cart back in the food preparation area. |
Priority (P) |
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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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Raw whole chicken on form tray wrapped in plastic wrap were observed to be stored over portion individual whole produce in the retail display cold holding unit. |
Person in charge moved the raw whole chicken to the bottom shelf of the retail display cold holding. |
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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The standing mixer in the food preparation area was observed to have excessive build up and dried food residues in the large mixing basin. The auger on the press was observed to have excessive amount of dried food residues and build up. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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The establishment did not have an approved sanitizer available for use during the routine inspection. |
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Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Flat bread, egg rolls, and cheese and meat bread twist in the front hot holding case were observed to have internal temperature of 79 to 89 degrees F. |
Person in charge voluntary removed and discard all the referenced foods in the hot holding unit during the routine 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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Several made in house; food items were observed to not have a open/preparation date or discard date. These items included hummus, flat bread with meat toppings, salsa and red sauce. |
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Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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The establishment did not have food probe thermometer available for use during the routine inspection. |
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Priority Foundation (PF) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(a) Food identity shall be honestly presented, not misleading. Safe food handling label on raw foods that require further processing. |
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Several packaged in house and from the distributor, being offer for sale raw chicken and beef primal parts were observed to not have safe handling instructions/labels. |
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Priority Foundation (PF) |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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Several repackaged food items such as whole produce, temperature control for safety foods such as hummus, salsa, and produce, raw meats and poultry packaged in house were observed to not have the required information available on the package. The establishment's name and address, quantity, ingredient list when applicable, and identification of food by common name. |
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Priority Foundation (PF) |
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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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Small cutting board at the three-compartment sink was observed to be heavy scored. Several areas of the large makeshift unit cutting board were observed to be heavy scored. |
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Priority (P) |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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The establishment did not have test strips for approved sanitizer available for use during the routine inspection. |
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Priority Foundation (PF) |
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