| 01 PIC present, Knowledgeable, Duties |
in |
|
|
|
0 |
| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
out |
PIC was unable to demonstrate knowledge in priority areas of food safety (hot/cold holding temperatures, cooking temperatures, sanitizer concentration requirements) |
|
Priority Foundation (PF) |
0 |
| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
out |
Due to the number of violations, particularly repeat and priority violations, firm has not demonstrated adequate managerial control for food safety. |
|
Priority Foundation (PF) |
0 |
| 06,07 Hand Hygiene |
in |
|
|
|
0 |
| 06,07 7 No bare hand contact with ready to eat food |
in |
|
|
|
0 |
| 06,07 0080-04-09-.03(3)(a)1 No bare hand contact with ready to eat food |
out |
Observed employee assembling ready to eat barbecue sandwiches with bare hands touching the buns |
Employee voluntarily discarded all sandwiches that were touched with bare hands |
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed heavy brown build up on potato French fry slicer. |
|
Priority Foundation (PF) |
3 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
PIC was unable to demonstrate knowledge of proper sanitizer concentration range for the firm's sanitizer. |
|
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
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 multiple food items in hot deli case held below 135 degrees F when temperature was taken with inspector's probe thermometer |
All food items had been prepared less than 1 hour prior to inspection. PIC voluntarily increased temperature of hot case to bring temperature above 135 degrees F. |
Priority (P) |
1 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed cut produce for sandwich toppings to be held above 41 degrees F when temperature was taken with inspector's probe thermometer |
All items had been cut less than 3 hours prior to inspection. PIC voluntarily placed the food containers in an ice bath to bring temperature below 41 degrees F. |
Priority (P) |
2 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
|
|
|
0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Observed dead gnats on slushy machine outer rings and bases of dispenser levers. Observed rodent droppings in freezer storage area and next to back door. |
|
Priority Foundation (PF) |
2 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Observed all test strips for firm's sanitizer (quaternary ammonia) to be expired as of 2022. |
|
Priority Foundation (PF) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
in |
|
|
|
0 |
| 51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. |
out |
Observed both lids and both side doors to dumpster were open, exposing trash present inside. |
|
Core (C) |
0 |