| 13 Food separated and protected |
in |
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0 |
| 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 |
out |
Observed sliced deli meat next to/in contact on the same shelf with Ground beef kept inside Walk-in Cooler. |
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Priority (P) |
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 |
Observed encrusted food residue built up on ice machine shielding.
**Observed clean utensils stored dirty in tote near 3 Compartment sink.
**Observed build up of old orange residue and seeds inside juice dispenser kept at front counter. |
|
Priority Foundation (PF) |
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 2 sanitizer buckets that read 00ppm using inspectors and firms chlorine test strips. |
Sanitizer was discarded by PIC |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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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 |
Observed several cakes and pies stacked above the frost/load line inside the prep counter cold case to not reach 41F using inspectors calibrated probe thermometer.
**Observed containers of salami and feta cheese kept in cold case up front to be out of temperature safe zone for cold holding 41F and below using inspectors calibrated probe thermometer. |
Berry Cheese Cake (55F) and Pecan pie (45F) were removed and discarded by PICS.
Both salami and cheese were discarded by PIC during inspection. |
Priority (P) |
1 |
| 24,25 Chemical hazards |
in |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
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0 |
| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
out |
Observed several spray bottles of purplish and yellowish chemical liquid without labels to identify them. |
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Priority Foundation (PF) |
1 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
out |
Observed thermometer was not able to be calibrated when tested next to inspectors calibrated probe thermometer. The thermometer only reached 40F and when manually calibrated the thermometer would not stay at the proper temperature for calibration at 32F. |
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Priority Foundation (PF) |
0 |
| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
Observed probe thermometer used to check food temperatures was not able to be calibrated. Firm does not have backup thermometer. |
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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 several employees at the start of inspection, actively engaged in food prep, without hair nets. |
|
Core (C) |
1 |