| 14 Food contact surfaces; clean and sanitized |
in |
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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 chlorine sanitizer bucket with rags with a concentration below minimum required 50 ppm. Observed sanitizer bucket was refilled with a solution with visible detergent foam. Employee stated they had replaced the old solution with a mixture of chlorine bleach and dish detergent, which is not an appropriate food contact sanitizer. |
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Priority (P) |
1 |
| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
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0 |
| 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 |
Observed multiple pieces of cooked chicken and sandwiches held below 135 degrees F when temperature was taken with inspector's probe thermometer. |
All chicken items and sandwiches had been made less than 2 hours prior to inspection. Employees voluntarily reheated food items and increased temperature of hot box to ensure product stayed above 135 degrees F. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Observed employee preparing potato wedges at 3 compartment sink drainboard. Employee moved wedges from prep container to directly on the drainboard without washing, rinsing, and sanitizing the drainboard first. The drainboard had visible buildup from where used dishes and other food items had been stored. Observed employee draining water from container holding remaining potatoes into 3 compartment sink, drop some potatoes in the sink, and put the potatoes back into the container. The sink was not washed, rinsed or sanitized prior to dropping the wedge into the sink. There was visible food debris from prepped foods and used dishes in the sink compartment that the wedges fell into. |
Employee voluntarily discarded all contaminated potato wedges. |
Priority (P) |
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 employee and PIC in food prep area preparing exposed foods without a hair restraint. |
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Core (C) |
1 |
| 42,43 Single service & gloves |
in |
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0 |
| 42,43 43 Gloves properly used |
in |
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0 |
| 42,43 0080-04-09-.03(3)(d)5 Single-use gloves shall be used for only one task and discarded when damaged or task has changed. |
out |
Observed employee remove glove used for breading chicken and store it on pan. Observed employee reuse glove after rinsing dishes. |
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Priority (P) |
0 |