| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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This violation is marked due to the number of priority violations. |
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Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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Observed handwashing sink in both men's and women's restroom, not supplied with soap. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Observed handwashing sink in both men's and women's bathroom not supplied with hand towels. *** Observed deli handwashing sink not readily available with hand towels. |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed coffee pot above brew basket to be soiled. ** Observed dish drain rack for drying clean dishes and utensils to be rusted. *** Observed utensils stored in a soiled bucket. |
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Priority Foundation (PF) |
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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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Tongs used for serving chicken product out of hot case need to be changed out or washed, rinsed and sanitized every 4 hours due to use in ambient temperature. Per discussion with employee, the tongs get wiped off every so often. |
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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 on bottom shelf of chicken hot case, not being maintained at 135F or above for food safety control. Products were probed with a calibrated state thermometer were Hot Wings 118F-130F, Fried Fish 112F-134F, Corn Dogs 112F-118F, Egg Rolls 125F-126F, Chicken Tenders (front pan) 118F-125F, Jalapeno Poppers 118F, and Crispitos 100F. |
Food products voluntarily discarded 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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Observed no date marking system in place. |
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Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Observed chemical bottle of cleaner stored with deli utensils on rack next to chicken hot case. |
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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(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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Observed no temperature measuring device, in the deli upright reach in cooler (raw chicken 40F) or the milk walk in cooler (prepackaged hot dogs 41F). |
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Priority Foundation (PF) |
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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 a food thermometer on hand to only check temperatures for hot food products. Food thermometer needs to check cold products as well to help maintain food safety temperature control. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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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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Observed food products in upright deli reach in freezers, not uncovered, not protected from contamination. *** Observed covering of light bulbs in lower section of chicken hot box to be peeling away from bulb. Bulbs are stored over food, and food is not protected from contamination. |
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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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Observed test kit on hand for facility was for a chlorine based sanitizer, dated 2017. Facility uses a quat sanitizer call Intercon Grade A, no sanitizer strips were available to test sanitizer concentration. |
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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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Observed milk walk in cooler shelving to be soiled and moldy. *** Observed bathroom doors to both men's and women's restroom to be soiled. |
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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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Observed employee items; coat laying on single service chicken boxes, person drink in prep area. All personal items need to be stored away from food area to prevent contamination. |
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Core (C) |
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