| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to number of violations, especially priority, priority foundation, and repeat violations, firm has not demonstrated adequate managerial control for food safety. |
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Priority Foundation (PF) |
4 |
| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
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Observed hot water valve to hand wash sink in prep area was shut off. Water temperature did not reach 100 degrees F. |
PIC voluntarily turned hot water valve at handwash sink on to ensure water reached 100 degrees F. |
Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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Observed hand wash sink in bathroom was supplied with bar soap rather than liquid soap. |
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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 raw bacon stored on top shelf over ready to eat sauces in walk in cooler. Observed raw chicken stored above cooked steak and salsa in walk in cooler. |
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Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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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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Observed employee washing dishes in 3 compartment sink without performing a sanitize step (just wash, rinse then air dry). Firm was out of food contact sanitizer. |
PIC was able to obtain bleach in inspector's presence. |
Priority (P) |
1 |
| 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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Observed cut produce and sour cream being held above 41 degrees F when temperature was taken with inspector's probe thermometer. |
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Priority (P) |
1 |
| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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Observed hot holding case for breakfast sandwiches was out of order, but sandwiches were still present inside for sale. Sandwiches were removed before inspector was able to take temperature. Employee stated they were aware sandwich case was non-functional while the sandwiches were inside. |
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Priority Foundation (PF) |
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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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Food probe thermometer was not available during inspection. |
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Priority Foundation (PF) |
0 |
| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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Observed employees preparing and serving lunch plates of food without a hair restraint. |
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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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Test strips for firm's food contact sanitizer were not available during inspection. |
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Priority Foundation (PF) |
0 |