| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to the number of violations, especially priority and priority foundation items, firm has not demonstrated adequate managerial control for food safety. |
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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)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed multiple green and steel scouring pads stored in prep area hand wash sink |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
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Observed hand wash sign at hand wash sink designated as a dump sink and no hand wash sign at hand wash sink. Both sinks were in beverage station area. |
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Core (C) |
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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 food debris and greasy buildup on probe thermometer that was stored clean. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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PIC was unable to demonstrate knowledge of proper sanitizer concentration range for the firm's sanitizer. |
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Priority Foundation (PF) |
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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 chicken tenders and sandwich being held below 135 degrees F when temperature was taken with inspector's probe thermometer |
PIC voluntarily discarded all hot held temperature controlled items that were held below 135 degrees F. |
Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 31 Plant food cooked for hot holding |
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| 30,31 0080-04-09-.03(4)(a)3 Fruits and vegetables cooked for hot holding shall be cooked to a temperature of 135˚F |
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Observed potato wedges cooked for hot holding were cooked to below 135 degrees F when temperature was taken with inspector's probe thermometer |
Employee voluntarily reheated potato wedges to a safe reheating/holding temperature. |
Priority Foundation (PF) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Observed firm was using visibly soiled, and flattened cardboard boxes to line food prep tabletops and shelves fryer baskets were being stored. |
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Priority (P) |
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| 47,48,49 Plumbing |
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| 47,48,49 47 Hot and cold water available |
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| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
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Observed no hot water available at beverage station dump/customer rinse sink. PIC stated hot water was shut off at that sink due to needing repair. |
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Priority Foundation (PF) |
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