| 01 PIC present, Knowledgeable, Duties |
in |
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0 |
| 01 0080-04-09-.02(1)(a) Designated person in charge present |
out |
** PIC wasn't aware of food safety topics that include the cooking/hot holding/cold holding temperatures, and proper chlorine sanitizer concentration. |
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Priority Foundation (PF) |
0 |
| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
out |
PIC was unable to maintain active managerial control due to NUMROUSE PRIORITY VIOLATIONS during today's inspection. |
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Priority Foundation (PF) |
0 |
| 02,03 Employee Health |
in |
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0 |
| 02,03 2 Employee Health Policy and Reporting |
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0 |
| 02,03 0080-04-09-.02(2)(a) Food employees are required to report to the person in charge information about their health and activities as they relate to diseases that are transmissible through food... |
out |
** PIC was unable to speak to reportable symptoms/illnesses. |
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Priority (P) |
0 |
| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.05(2)(d)1 Handwashing Sinks located in food preparation, food dispensing, warewashing, and toilet rooms |
out |
** No hand washing sink beside the prep table in the kitchen, the closest hand sink to the prep table is located 18 steps from the prep table. |
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Priority Foundation (PF) |
0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
** Hand washing sink observed blocked with prep table. |
PIC voluntarily moved the table during inspection. |
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
** Organic matter buildup was observed on the ice machine deflector. |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
In use deli slicer was observed without time for when the slicer was placed into service or when the next cleaning was due. |
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Priority (P) |
0 |
| 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 |
out |
** Employee washing dishes observed not sanitizing the dishes (only wash and rinse) |
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Priority (P) |
1 |
| 16,17,18 cooking, reheating, cooling |
not observed |
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0 |
| 16,17,18 18 Cooling time and temperature |
in |
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0 |
| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature |
out |
** Cut lettuce observed stored in the cold holding unit without following the cooling process, temperature was 60F. PIC stated they placed it in the display cooler right after they cut it. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
** Numerous items were observed out of temperature, with a temperature range between 98F/115F. Please see the temperatures table above. |
PIC voluntarily discarded during inspection. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
** Numerous items observed out of temperature, the temperature range was between 58F/60F/ |
PIC voluntarily discarded during inspection. |
Priority (P) |
1 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
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0 |
| 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, ... |
out |
** Cut vegetables and leftover food items observed without date marking. |
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Priority (P) |
0 |
| 32 Approved thawing methods |
in |
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0 |
| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
** Chicken and shrimp observed soaked in water for thawing. |
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Core (C) |
0 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
** Probe thermometer wasn't available during inspection. |
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Priority Foundation (PF) |
1 |
| 34 Food Properly labeled |
in |
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0 |
| 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 |
out |
Food Storage Containers observed without common name. |
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Core (C) |
0 |
| 34 0080-04-09-.03(6)(b)3 Bulk self-dispensed foods labeled |
out |
** Self-dispensing baked goods observed without ingredient labels. |
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Core (C) |
0 |
| 42,43 Single service & gloves |
in |
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0 |
| 42,43 42 Single-service articles stored and used |
in |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
** Last cups in cups dispenser observed not covered. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Chlorine test strips were not available. |
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Priority Foundation (PF) |
3 |
| 47,48,49 Plumbing |
in |
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0 |
| 47,48,49 48 Plumbing installed; backflow devices |
in |
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0 |
| 47,48,49 0080-04-09-.05(2)(b)1 Plumbing system designed, constructed, and installed according to LAW |
out |
** Hand sink in the food prep area observed leaking. |
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Core (C) |
0 |
| 47,48,49 0080-04-09-.05(2)(b)3 Air gap sufficient between water supply outlet and flood rim level |
out |
** Insufficient air gap observed under the 3-compartment sink in the food prep area. |
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Priority (P) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
** Missing ceiling tiles observed above the ice machine in the food prep area. |
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Core (C) |
0 |