| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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This is marked due to the amount of priority violations |
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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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Employee observed preparing food items, then working the register. Gloves were changed after working the register however hand washing did not occur |
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Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No paper towels found at the hand wash sink behind the food prep table |
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Priority Foundation (PF) |
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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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One of the soda syrup carboys was observed with the food contact end on the floor |
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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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The sanitizer in the three bay sink had a concentration of 0ppm at start of inspection. Per PIC the dispenser system is not working and sanitizer is required to be poured into the sink |
Emptied and refilled the sink to correct sanitizer concentration |
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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The following items were observed sitting on the back table in ambient temperature- per PIC these were being prepped however active food prep was not observed. The temperatures of these items were between 58-64 degrees. Three containers of meatballs, 3 containers of chicken, 2 packages of ham, 1 container of cheese |
PIC voluntarily discarded these items. |
Priority (P) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Three containers of packaged beef product was observed sitting in a basin in the three bay sink in a container of water- Water was not running and temperature of product was at 56- Tempted with State Calibrated thermometer. |
PIC discarded the three packages of beef that were tempted at 56 degrees |
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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Wiping cloths were observed stored in a sanitizer solution- however the solution was reading 0 ppm |
Once the three bay sink was set up correctly- this solution was used in the sanitizing containers for the wiping cloths |
Core (C) |
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