| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Manager unable to demonstrate knowledge of food safety. |
Left and discussed a new Food Safety Guide. |
Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(c)1 Handwashing sinks are installed according to the capacity of preparation areas |
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Hand sink in ware wash area has no hot or cold water available (not fixed after last inspection). |
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Priority Foundation (PF) |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed employees rinsing catfish in hand sink in deli. |
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Priority Foundation (PF) |
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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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Items in warmer probed with calibrated thermometer and found to be out of temperature: precooked BBQ chicken probed at 92 - 115 F; and hot bone in wings probed at 112 - 125 F, all should be 135 or above. |
Out of temperature items removed for disposal during inspection. |
Priority (P) |
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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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Container of catfish (stored in deli cooler) probed with calibrated thermometer at 62 F, should be maintained at 41 or below - per employees had been thawed under hot water. **** Cooler with milk in coffee area probed with calibrated thermometer at 46, should be 41 or below. |
Fish was removed for disposal during inspection. **** Milk containers were removed and cleaned 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 on all required items. |
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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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Catfish (observed out of temperature and per employee) was thawed under warm water. |
Catfish was removed for disposal during inspection. |
Core (C) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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No conspicuous thermometer in walk in cooler (milk 39F). |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Observed large rodent dropping in cabinet under Carribean Creme machines. |
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Priority Foundation (PF) |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Apple pie logs stored directly in a used ice cream sandwich box (touching on sides), and not covered. **** Pizza logs not stored covered. |
Disposed apple pie logs during inspection. **** Covered pizza logs during inspection. |
Priority (P) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Out of quaternary test strips. |
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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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Trays soiled in microwaves in both deli and retail area. **** Shelf soiled/sticky under Carribean Creme machines. |
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Core (C) |
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| 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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Personal items stored with single service containers in deli area. **** Personal food stored with deli food in 3-door cooler. |
Personal items and food moved during inspection. |
Core (C) |
0 |