| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC could not demonstrate knowledge for proper sanitizer concentration and testing. PIC did not have accurate knowledge of proper cooking temperatures for raw animal proteins. Date marking, food in food prep areas, and Chemical violations observed. |
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Priority Foundation (PF) |
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| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Observed half consumed open bottle pf water and Yeti tumbler cup containing liquid sitting on food prep table in kitchen area. Observed family member walking through kitchen area and drinking cup of beverage during inspection. |
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Priority (P) |
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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 abundant vegetable organic matter on blades of potato slicer attached to the wall above 3 compartment sink. |
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Priority Foundation (PF) |
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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 for sliced vegetables in kitchen table top cooler. Observed no date marking for creamers on retail sales floor. PIC stated vendor approving creamers for 10 days. Inspector stated PIC could apply for a variance but until that time 7 day maximum date marking for compliance. |
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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(1) Chemicals shall have identifying Information |
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Observed spray bottle containing blue liquid hanging over 3 compartment sink to have no common name labeling. |
PIC labeled bottle "degreaser." |
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 high temperature measuring devices for hot box displays at cashier station and on retail sales floor. |
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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 no probe thermometer for taking internal temperatures of temperature sensitive foods. |
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Priority Foundation (PF) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Observed utensils being stored in cardboard box on shelf in kitchen prep area. One set of tongs observed to be soiled on food contact surface, one set of tongs unwrapped from vendor, and one grill cleaning brush mixed in with clean utensils. Cardboard was observed clean but discussed not easily cleanable. |
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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 no test kits available for testing chlorine sanitizer at three compartment sink. |
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Priority Foundation (PF) |
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