| 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. Probe thermometer calibration, date marking of open foods, hot and cold holding temperatures. |
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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-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
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Observed in the men's restroom, no running hot water coming out of the faucet. the faucet is completely non-operational. Cold water faucet is working. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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Handwashing sink, located in front prep line, was observed not to be properly supplied with soap as the soap pump bottle was empty. |
PIC voluntarily refilled soap bottle with hand washing soap. |
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 the following food contact surfaces to be visually unclean: The deflector shield inside the ice maker had black, organic matter build-up. |
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Priority Foundation (PF) |
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| 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 |
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Observed no sanitizer available at the 3-compartment sink or in the entire store. |
PIC phoned assistant who was able to purchase Clorox Bleach and bring it to the store. |
Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Observed the following TCS foods to have internal temperatures above 41F when using inspector probe thermometer: Two squeeze bottles of hot and mild BBQ sauce (75F, 73F) stored on the counter in the front prep area next to hot case. The original bottle "Kraft Authentic Hickory Smoke Barbecue sauce" states on back 'Refrigerate after opening". |
PIC voluntarily discarded the sauces. |
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. All opened foods in walk-in cooler (open packaged ham, sausage, gravy, cooked egg) and retail sandwich make line (cut tomatoes, cut lettuce, cut onion) did not have any labels. Opened food items and items prepared in house are required to have a shelf life of no more than seven days(day of production plus 6 days). |
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Priority (P) |
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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)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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2 boxes of pork, held within the walk-in cooler, and one box of chicken, held within the walk-in freezer, were observed stored on the floor without a barrier to prevent contamination. |
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Core (C) |
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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 chlorine test strips available to test the chlorine bleach sanitizer. |
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Priority Foundation (PF) |
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