| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC could not speak to appropriate cooking, hot holding, or cold holding temperature knowledge |
Inspector spent time informing PIC of appropriate temperature parameters. |
Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to the amount of priority and priority foundation violations, determined that manager did not have active managerial control of the firm.
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Priority Foundation (PF) |
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| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Observed employee to be working at the cash register to not wash their hands before engaging in food preparation in the kitchen. |
Inspector stopped employee from engaging in food preparation and informed them to wash their hands before continuing food preparation. |
Priority (P) |
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| 06,07 0080-04-09-.02(3)(d) Food employees shall clean their hands in a handwashing sink |
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Observed employee to begin washing their hands in the three compartment sink instead of the hand wash sink in the kitchen. |
Inspector informed employee that they must wash their hands in an appropriate hand wash sink before engaging in food preparation. |
Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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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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Observed employee washing dishes to only wash and rinse the dishes and to not sanitize them before storing them as clean with other clean dishes. |
PIC had employee reclean and resanitize affected equipment. |
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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Observed TCS items within the hot box to be below 135F when measured with inspector's probe thermometer. See 'Food Temperature' section for specific temperatures. |
PIC voluntarily discarded affected food items. |
Priority (P) |
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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 TCS items within the kitchen storage cooler to be above 41F when measured with inspector's probe thermometer. See 'Food Temperature' section for specific temperatures. |
PIC voluntarily discarded affected food items. |
Priority (P) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
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Observed doors to outside storage room, containing pre-packaged goods and storage coolers, to both be propped open exposing items inside to pests. |
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Core (C) |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Observed rodent excrement in the back storage area of the firm next to the mop sink. |
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Priority Foundation (PF) |
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| 35,36 0080-04-09-.06(5)(l) Dead or trapped birds, insects, rodents, and other pests removed |
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Observed two dead mice on a glue trap in the outside storage area. |
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Core (C) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Observed sanitizer bucket containing wiping clothes to be stored in direct contact with the floor. |
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Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 43 Gloves properly used |
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| 42,43 0080-04-09-.03(3)(d)5 Single-use gloves shall be used for only one task and discarded when damaged or task has changed. |
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Observed employee wearing gloves to be working at the cash register to walk over to the kitchen food preparation area and not change gloves or wash hands before immediately engaging in food preparation. |
Inspector stopped employee from engaging in food preparation and informed them to change their gloves and wash their hands before continuing food preparation. |
Priority (P) |
0 |