| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Managers did not know the proper hot holding and cold holding temperatures pertaining to the foods in the deli. |
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Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Hand sink in prep kitchen and hand sink in employee restroom were observed without a hand drying device. (paper towels) |
Employee supplied hand sinks with paper towels during inspection. |
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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The following food items were observed to be held below 135 F. All temperatures were taking with a TDA digital probe thermometer.
Fried Bologna sandwich 112 F, Sausage biscuit 112 F, Tenderloin biscuit with egg and cheese 111 F, Sausage, egg, and cheese biscuit 110 F, chicken sandwich with cheese 130 F, Bosol pizza roll 112 F, and Corn Dog 110 F. |
Manager discarded all food items during inspection. |
Priority (P) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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Store bagged ice observed not to have proper labeling stating Store name and address. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Rodent droppings observed on shelves under candy section and chip section in retail area. |
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Priority Foundation (PF) |
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| 40,41 Utensils |
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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)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Clean food utensils observed to be stored in a metal pan with old food debris present. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Fry baskets observed to have loose or broken wires. Ice scoop is cracked. |
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Priority (P) |
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| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
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Shelving in walk in cooler and splash guard at hand sink in kitchen prep area observed to have peeling contact paper. |
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Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 48 Plumbing installed; backflow devices |
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| 47,48,49 0080-04-09-.05(2)(c)4 Plumbing system installed to prevent backflow of contaminant into the water supply system (hose bibb or vacuum breaker) |
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Open ended hose observed to be lying in the bottom basin of the mop sink without a backflow prevention device. (Hose Bibb vacuum breaker) |
Hose was hung on a hook located above the sink during inspection. |
Priority (P) |
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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)(b) Physical facilities shall be cleaned as often as necessary |
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Wall and floor around the cook stations in kitchen observed to have grease build-up. |
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Core (C) |
2 |