| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC had no knowledge of food safety. |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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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 insufficient sanitizer on hand to properly sanitize dishes. Lemon scented bleach was on hand for sanitizer. Bleach must contain no scents. |
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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 date marking system is not consistent on deli items (i.e., 1 container of bologna date marked, 2 other containers of bologna with no date marking. |
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Priority (P) |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Observed bologna in deli prep table with a date mark of 05/26/23. This is past the 7 day allowed before discarding, as today's inspection date is 06/07/23. |
Food voluntarily discarded during inspection. |
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(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Observed toxic chemical, fire suppression spray, stored on deli prep table shelf, ***observed toxic chemicals, awesome orange and pine glo, stored next to clean dishes on bottom of clean utensil/dish storage rack. |
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Priority Foundation (PF) |
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| 33 Thermometers provided and accurate |
not observed |
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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 conspicuous thermometer in deli prep table. Bologna in prep table was probed with a calibrated state thermometer at 39F. |
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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 thermometer on hand reads only hot food temperatures. Thermometer needs to read both hot and cold food temperatures (0F-220F). |
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Priority Foundation (PF) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(3)(b)2 Food Storage Containers shall be identified with common name except for containers that can be readily seen through and food unmistakably recognized |
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Observed bulk container of sugar with no label. |
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Core (C) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Observed cup for bulk sugar bin laying in product. Dispensing utensil should have a handle and the handle should be stored above sugar or food product. |
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Core (C) |
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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)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Per discussion with PIC, utensils/dishes are towel dried. All dishes and utensils must be air dried. |
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Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Observed cups for the Carribean Creme Slushie with no dust caps, ***observed pizza cartons in deli back room not stored inverted ***coffee filters in cabinet under coffee machine and coffee filters stored on shelf in deli kitchen, not stored properly to be protected from 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(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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Observed all compartments in 3 compartment sink soiled. Cooking ended around 10am in the morning per PIC. |
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Core (C) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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Observed hood vents over fryer encrusted with grease build up. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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Observed lid to trash receptacle in restroom broken. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. |
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Observed mop stored in mop bucket. Mop must be properly stored to air dry. |
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Core (C) |
0 |