| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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New manager unable to demonstrate knowledge of food safety. |
Left another Food Safety Guide and discussed with manager and employees. |
Priority Foundation (PF) |
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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 shell eggs stored above potato salad in prep table. |
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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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Cutting board soiled on prep table. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Observed employee washing utensils without sanitizer. |
Manager got new bottle of Steramine tablets during inspection. |
Priority Foundation (PF) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 17 Reheating procedures for hot holding |
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| 16,17,18 0080-04-09-.03(4)(c)4 Reheating for hot holding shall be completed within 2 hours. |
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Per manager, baked beans cooled previous day are placed in warmer for re-heating - the baked beans were probed with a calibrated thermometer at 108 - 112 F, |
Out of temperature beans were disposed of during inspection. |
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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Various items in warmer probed with calibrated thermometer and found to be not held at proper temperature of 135 or above: pizza pockets - 121 - 132; chicken tenders - 115 - 131; pan of BBQ - 118; containers of baked beans - 108 - 112; potato wedges - 106 - 124. |
Out of temperature foods were removed for disposal during 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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Date marking not observed on open containers of deli meats or sandwich toppings (lettuce, tomato). |
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Priority (P) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Observed single service containers stored on floor in stock area. |
Containers placed on pallet during inspection. |
Core (C) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
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No covered trashcan available in rest room. |
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Core (C) |
1 |