| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.05(2)(c)1 Handwashing sinks are installed according to the capacity of preparation areas |
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Firm has one hand sink that services the entire prep area and the ware washing area. The sink is located near the registers and is convenient for the Hunt's Brother's pizza prep area and the hot box, but is approximately 15 steps from the additional prep tables and grills, and 20 steps from the ware wash sink, which is not convenient. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
in |
The hand sink in the employee restroom was not properly supplied with drying devices. |
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Priority Foundation (PF) |
0 |
| 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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Observed a chub a bologna stored underneath raw bacon in the deli stand-up cooler. |
Bologna was moved to the top shelf with other ready to eat products. |
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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The firm did not have an appropriate sanitizer available for ware washing at the start of the inspection. |
An appropriate sanitizer was obtained by an employee. |
Priority Foundation (PF) |
0 |
| 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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Several items in the deli hotbox were tempt below 135F with a state calibrated thermometer.
Specifically, Chicken tenders at109F, Chicken wings at 110F, Corndogs at 126F, and Pizza Stick at 129F. |
It was determined that food items had been prepared 2 hours prior, so an employee was allowed to reheat all food items to above 165F. |
Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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The deli probe thermometer was found to be out of calibration. When tested with a cup of ice water, the firms thermometer read approximately 15F while the inspectors' state calibrated thermometer read 34F. |
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Priority Foundation (PF) |
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| 46 Non-food contact surfaces clean |
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| 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. |
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Observed dust build up on the walk in cooler condenser fan guards. |
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Core (C) |
2 |
| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Observed personal items such as a medicine bottle, open bottle of water, and food items stored on the top shelf of the deli stand-up cooler, directly above eggs and chicken products for deli food items. |
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Core (C) |
0 |