| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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PIC was unable to maintain active managerial control due to numerous priority violations during today's inspection. |
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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-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
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** No hand washing signs in deli, seafood area, and employee women's restroom. |
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Core (C) |
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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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** Build up observed on wash/rinse arms in the commercial dish washer.
** Build up on decoration tips
** White organic matter observed on the sprayer misters/ceiling of the produce display cooler.
** Build up (plastic like material) observed on shredding parmesan plate stored as cleaned. Employee stated she wasn't able to clean it more.
** Bread crambs build up on sheet pans stored as cleaned. |
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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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** Sanitizer sprayers bottles observed at 0 ppm in the deli area. |
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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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** Cooked shrimp 69F.
** Crab 50F.
** Raw tilapia 45F.
** Crab cake 47F.
** Salmon 46F.
** Atlantic salmon 46F.
** Texas shrimp 46F. |
PIC voluntarily discarded. |
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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** Quat sanitizer concentration observed more than 400 ppm in sprayer bottles in the sea food area. |
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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(2)(b) All multiuse equipment must be cleanable including food contact, CIP, lacking "V" threads, oil filtering, can openers, nonfood contact, shelving, and ventilation hoods |
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** Ice build up observed on the corners of the back walk in freezer. |
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Priority Foundation (PF) |
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| 47,48,49 Plumbing |
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| 47,48,49 49 Sewage and waste water disposal |
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| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
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** Pipe observed leaking under the 3 compartment sink at the seafood area. |
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Priority (P) |
0 |