| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Person in charge not able to demonstrate knowledge of food safety. |
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Priority Foundation (PF) |
1 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Discussion with PIC, tongs for hot box being changed out at the end of every day. Deli tongs, pizza cutter, etc. must be changed out or washed, rinsed and sanitized every 4 hours from first use. |
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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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Observed food products in hot box were not being maintained at 135F or above for food safety control. Products probed with a calibrated state thermometer were egg rolls 108F-110F, corn dogs 108F-110F, Chicken wings 108F, jalapeno poppers 119F, onion rings 96F, cheese sticks 114F. |
Food products were voluntarily discarded during inspection. |
Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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Observed no thermometer in front deli refrigerator. |
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Priority Foundation (PF) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(3)(b)2 Food Storage Containers shall be identified with common name except for containers that can be readily seen through and food unmistakably recognized |
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Observed bulk container of chicken breading not properly labeled. |
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Core (C) |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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Facility bags its own ice. Observed no label for ice with facility information. Discussed options on where to put label/sign for customer viewing. |
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Priority Foundation (PF) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Observed utensil (strainer) improperly stored in chicken breading, with handle in breading. |
Utensil (strainer) was removed from breading during inspection. |
Core (C) |
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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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Chemical test strips were not available for chlorine sanitizer. |
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Priority Foundation (PF) |
2 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
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Observed hole in ceiling of backroom deli. |
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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(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
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Light intensity in milk walk in cooler is very poor. Needs lighting in aisle walkway. |
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Core (C) |
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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 stored above deli products in back reach in cooler. Please store below and separated deli products and mark area employee items . |
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Core (C) |
0 |