| 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 the ice machine, located in the coffee bar, to have black organic matter on the interior, back wall of the equipment. |
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Priority Foundation (PF) |
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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 the ware-wash room high heat sanitizing dish machine to measure below 160F surface temperature. The store's heat test strips did not change color and inspector's lollipop heat thermometer measured 135F and 105F, running the dish machine twice to confirm observation. |
The firm voluntarily stopped using the high heat sanitizing dish machine and manually washed and sanitized all wares/equipment in the 3-compartment sink. A work order has been placed for the high heat machine. |
Priority (P) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
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Observed a container of cooked garlic and oil which measured 95F when the temperature was taken with inspector's probe thermometer. The container was covered with foil and stored on the counter at ambient in the pizza prep area. Employee confirmed product was cooling and was made approximately 1 hour prior. Product must be placed in a cooling unit once it reaches 135F and rapidly cooled from 135F to 70F within 2 hours. |
Employee voluntarily moved the product to a cold holding unit to rapidly cool. |
Priority (P) |
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| 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 |
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Observed the following TCS products not maintained at 41F or less when temperature was taken with inspector's probe thermometer: Pizza upright cooler- bork belly (50F, 53F, 53F). Mozzarella cheese (48F). Salad prep line- Shaved chicken in individual wrapped portions (range 47F-50F), Feta Cheese (55F), Walk-in cooler- Shaved chicken in individual wrapped portions (range 45F-47F). Kitchen drawer coolers beneath grill- steak (57F), cooked ground chicken (59F), salmon burgers (60F), white cheddar (58F), pork (57F), braised chicken (57F). |
All products were voluntarily discarded by PIC except the following: feta cheese brought to the line 1 hour prior and placed in the freezer. |
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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Observed 4 spray bottles in the dish room with various color liquids (blue, yellow, lt. blue) and no common name identifying the chemical component inside the bottle. |
PIC instructed employee to write common name of chemicals on the bottles. |
Priority Foundation (PF) |
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| 26 Variance obtained; Specialized Processes |
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| 26 0080-04-09-.03(5)(b)2 Reduced oxygen packaging without a Variance; packing time/temperature control for safety food using a reduced oxygen packaging method shall control the growth and toxin for... |
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Upon asking, chefs noted they use ROP for their cooked pork belly and do not have a written HACCP. Per PIC, they give the pork belly a shelf life of less than 7 days in the cooler. A food establishment that packages time/temperature control for safety
food using a reduced oxygen packaging method shall have a HACCP plan if held for less than 14 days. |
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Priority (P) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(a) Food identity shall be honestly presented, not misleading. Safe food handling label on raw foods that require further processing. |
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Observed eggs being sold, within retail cooler, in cartons without safe handling instructions from Shoal Creek Natural Farm and Gardner Grove Family Farms.
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Priority Foundation (PF) |
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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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PIC discarded the container of water. |
Core (C) |
0 |