| 13 Food separated and protected |
in |
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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 |
Observed large box of raw bacon stored above ready to eat ham and bologna located in the diner's upright cooler. |
The employee relocated the bacon to the bottom shelf of the cooler. |
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Firm observed not to have in-use utensils (grill spatula, knives, etc.) stored at ambient temperature on a four-hour cleaning frequency. When asked how often the in-use utensils are cleaned, PIC stated they are cleaned by shift. The breakfast shift starts cooking at 3-3:30am and ends at 10am, exceeding the maximum 4-hour food contact cleaning criteria. |
|
Priority (P) |
0 |
| 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 |
out |
Observed the bleach sanitizer spray bottle to measure less than 50 ppm (0 ppm) with inspector's chlorine test strips. Store did not have sanitizer test strips available to test sanitizer. Per Manufacturer's instructions, chlorine bleach sanitizer should measure between 50-200 ppm. |
PIC made a basin of chlorine sanitizer, tested with inspector's test strips, and re-filled the bottle. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed cooked TCS foods (cooked noodles 74F, cooked white bean and ham 118F), stored on the counter in the prep area, to measure less than 135F, when using inspector probe thermometer. |
The PIC voluntarily discarded the cooked noodles. PIC placed the white bean and ham back on the stove to reheat to 165F, since the product was freshly made less than 2 hours prior. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 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, ... |
out |
Observed no date marking on open packages of ham and bologna located in the upright cooler near food service. |
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Priority (P) |
0 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
Observed no probe thermometer available to check cold temperature foods. |
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Priority Foundation (PF) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Observed no chlorine sanitizer test kit available to measure concentration of bleach sanitizing solution. |
|
Priority Foundation (PF) |
0 |
| 46 Non-food contact surfaces clean |
in |
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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 |
*Excessive ice build-up observed in two chest freezers, located in the food service area, making the surface not cleanable.
*Observed excessive dust on the fan guards located in the walk-in cooler. |
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Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
The hand washing sink in the back prep/ware-wash room was observed to have a leak when the hand sink was turned on.
|
|
Core (C) |
0 |