| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC was unable to demonstrate food safety knowledge based on demonstrations on how to set up proper sanitizer strength, how to properly hold hot foods, how to properly check food temperatures, and based on priority and priority foundations observed during inspection. |
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Priority Foundation (PF) |
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| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Employee observed in customer service at the cash register, bare handed, taking money and working with non-food items, leave cash register, put on gloves, and began food service qat the hot bar with glove to food contact without proper hand washing procedures. |
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Priority (P) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
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Raw shell eggs observed stored in tray directly on box of raw bacon on prep table shelf inside of lower storage compartment |
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Priority (P) |
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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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Fountain drink machine ice chute and ice door observed with pink and brown colored residue material inside of chute and bottom of ice chute door. |
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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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Hot held foods inside of the hot bar not at proper holding temperatures above 135F, items included the following: chicken wings (x12) at 125F, sausage patties (x2) at 121F, hamburger (x3) at 113F, and potato cheese balls (x6) at 115F. |
Items were voluntarily disposed of by PIC. |
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(1) Chemicals shall have identifying Information |
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Spray bottle of unidentified red liquid, later identified as Jem San sanitizer, observed stored on shelf above the 3 compartment sink beside labelled containers of degreaser and table cleaner. |
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Priority Foundation (PF) |
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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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Containers of Clorox bleach, Jem San sanitizer, Ajax, bottles of sanitizer, degreaser, and table cleaner stored on shelf over the 3 compartment sink; Containers of oven cleaner observed stored on shelf beside and over of the pizza oven. |
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Priority Foundation (PF) |
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| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
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Unlabeled spray bottle of red liquid, identified as Jem San, was tested for sanitizer strength, and tested at 600ppm, which is above manufacturer's guideline os 200-400 ppm. |
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Priority (P) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Soiled wiping cloths observed stored on top of shelf above utensil dry[ing rach and hand washing sink, on side of 3 compartment sink, on pizza oven, on stainless prep table, on top of hot bar, on shelf under grill, on top of stove, and on stove oven handle, which is not in hamper or sanitizer container. |
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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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Tongs used for hot bar food conveyance observed stored on top of soiled wiping cloths on top of hot bar; ice scoop observed stored uncovered, without protection, on top of ice machine in retail area. |
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