| 13 Food separated and protected |
in |
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0 |
| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
out |
Observed the following raw animal proteins stored improperly located in the walk-in cooler: raw shelled eggs stored directly over packaged loaves of bread. |
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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. |
out |
Observed the following food contact surface to be visually unclean (PIC confirmed stored clean) located in the pizza prep room: The vegetable chopper had dried food residue in the blades. |
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Priority Foundation (PF) |
0 |
| 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 |
out |
Observed the Quat sanitizer container, held within the pizza prep room, to measure below 150 ppm (100ppm) when tested with the store's Quat sanitizer test strips. The concentration of 100 ppm was confirmed with inspector's test strips. Per Manufacturer's instructions, quat ammonium sanitizer should measure between 150-400 ppm. |
The PIC made a new container of sanitizer which tested 200 ppm. |
Priority (P) |
0 |
| 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 |
out |
Observed fresh chicken in the 3-compartment sink measured 89F when tested with inspector's probe thermometer. The employee was preparing the raw chicken in standing water which measured 90F with inspector's probe thermometer. Use cold running water 70F or below when preparing raw proteins. |
Per PIC, the fresh chicken was in the sink less than 15 minutes. PIC instructed employees to put the chicken in the cooler/freezer to bring temperature down quickly. |
Priority (P) |
0 |
| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Observed employees engaging in active food prep in the kitchen and packaging open food for customers in the front area without wearing any type of hair restraints. |
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Core (C) |
0 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed excessive oil on the floors under equipment and in the damaged tiles. Observed accumulated food debris under prep table in kitchen. |
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Core (C) |
0 |