| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Demonstration of food safety knowledge could not be provided on; cooking temperatures, hot and cold holding temperatures, and sanitizing dishes. |
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Priority Foundation (PF) |
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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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Observed deli prep table cutting boards heavily soiled with food debris build up and a black organic matter on board and in scores of cutting board. ***Observed the entire food thermometer on hand, to include the food probe, soiled in food debris and grease. |
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Priority Foundation (PF) |
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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 a jar of pickles labeled on lid "refrigerate after opening"; sitting on retail counter by microwave, not being maintained at 41F or below for cold holding food safety control. Pickles probed with a calibrated state thermometer 68F. |
Pickles were voluntarily discarded during inspection. |
Priority (P) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Observed various deli food products, biscuits, sausage patties, in deli chest freezer near deli handwashing sink, stored uncovered and not protected from contamination of ice and water. |
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Priority (P) |
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| 46 Non-food contact surfaces clean |
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| 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. |
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Observed outside of coffee maker with build up of dust. |
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Core (C) |
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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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Observed heavy buildup of residue and grease on deli equipment, floors, and walls, prep tables. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
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Observed buildup of unnecessary items in back deli area, this creates harborage for pests. Unnecessary items include bagged up/unused equipment, boxes, crates, newspapers, and maintenance items such as shovels, and brooms. |
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Core (C) |
2 |