| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
out |
No hot water was available at the hand sink in the pizza prep area. |
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Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
No soap dispensed from the automatic soap dispenser in the men's restroom. Inspector could see that soap was in the dispenser. |
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Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
No paper towels or drying devices available at the hand sink in the pizza prep area. |
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Priority Foundation (PF) |
0 |
| 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 |
out |
No hand washing sign was available at the hand sink in the pizza prep area. |
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Core (C) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Dirty pizza pans were observed at the pizza prep area. The firm had not begun cooking so all pans in the prep area should have been cleaned. |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
Microwave had a lot of black build up and food residue inside. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
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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 |
The deli case was out of temperature. When scanned with an infrared thermometer it was 58 degrees. The inspector probed foods with a calibrated thermometer. Wrapped sandwiches were 46 and 50 degrees. Meat and cheese trays were 60 degrees. Chicken salad sandwiches were 50 degrees. Turkey wraps were 59 degrees. |
PIC directed store employee to discard all food in deli case label "Keep refrigerated." |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 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, ... |
out |
No date mark was observed on hot holding cheese sauce. Items must be date marked to be discarded 6 days after date of opening for a total of 7 days. |
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Priority (P) |
1 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Date marking on hot holding chili sauce showed it was opened on 5/1 and had a discard date of 5/8. |
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Priority (P) |
1 |
| 46 Non-food contact surfaces clean |
in |
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0 |
| 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. |
out |
White organic build up observed in the drain trays of the soda fountains. Significant build up around the drain holes of the drain trays. |
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Core (C) |
0 |
| 50 Toilet facilities; constructed, supplied, cleaned |
in |
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0 |
| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
out |
The trash can in the women's restroom did not have a lid on it. |
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Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
out |
Trash was on the ground around the dumpster, in the parking lot, and the trash can next to the air pump was overflowing with trash around the ground. |
|
Core (C) |
0 |