| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Firm observed not to have in-use TCS utensils/equipment stored at ambient temperature on a four-hour cleaning frequency. Inspector discussed the need to come up with a system that ensures a complete wash, rinse, and sanitize cleaning at least once every four hours. |
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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 |
Observed no sanitizer available in the entire store to properly sanitize utensils and equipment. |
Manager was contacted and brought bleach to the store to use as sanitizer. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 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 |
out |
The following foods, held in the hot case, were not maintained at 135F or above when tested with inspector's probe thermometer: Hamburgers 107, 110, 99, Cheeseburgers 116, 121, 110, 114, Meatloaf 122. |
The PIC discarded all products after inspector notified PIC of internal temperature. |
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 |
The following containers of food products, held within the prep line's cold top, were not maintained at 41F or below when tested with inspector's probe thermometer: pepperoni (x2- 47F, 47F), bacon (x1-46F), sausage crumbles (x2-47F, 45F). |
The PIC discarded all products after inspector notified PIC of internal temperature. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 22 Time as a Public Health control |
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0 |
| 21,22 0080-04-09-.03(5)(a)9(i) Time as a Public Health control- written procedure |
out |
PIC noted the pizza is held by time as a safety control, however, observed none of the pizza boxes in the hot case were marked with a time and no written procedures were available for items held by time during the inspection. |
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Priority (P) |
0 |
| 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 |
out |
Observed no probe thermometer available to check cold holding food products. |
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Priority Foundation (PF) |
0 |
| 34 Food Properly labeled |
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0 |
| 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... |
out |
Firm is bagging ice, however, observed no labels noting name and address/phone number of firm on prepared ice bags located in the outside retail ice freezer. |
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Priority Foundation (PF) |
0 |
| 37 Personal Cleanliness |
in |
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0 |
| 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. |
out |
Observed the employees, actively preparing burgers and pizza (open foods) and not wearing any type of hair restraint. |
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Core (C) |
0 |
| 50 Toilet facilities; constructed, supplied, cleaned |
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0 |
| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
out |
Observed the unisex restroom door was not self-closing. |
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Core (C) |
1 |
| 51,52 Facilities |
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0 |
| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
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0 |
| 51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. |
out |
Observed the lids open to the outside dumpster with trash bags visible inside the container. |
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Core (C) |
0 |