| 01 PIC present, Knowledgeable, Duties |
in |
|
|
|
0 |
| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
out |
PIC's could not demonstrate food safety knowledge regarding cooking temperatures, hot holding temperatures, cold holding temperatures, and sanitizer preparation and testing. |
|
Priority Foundation (PF) |
0 |
| 06,07 Hand Hygiene |
in |
|
|
|
0 |
| 06,07 6 Hands Clean and Properly washed |
in |
|
|
|
0 |
| 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... |
out |
Observed employee donning gloves for food preparation, without first washing hands. |
|
Priority (P) |
0 |
| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
Observed handwashing sink, located in corner next to pizza oven, blocked with a trash can, 2 milk crates, and pizza oven trays that prohibit complete access to handwashing sink. |
|
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed chopper blades for vegetable chopper soiled with dried onion food particles. Chopper was stored clean on bottom shelf of kitchen prep table. |
|
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 |
Per discussion with deli employee, sanitizer is not being used during the dish washing process. Dishes are washed, rinsed and stored on rack for drying. |
|
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
0 |
| 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 jar of pickles, with statement on lid saying "refrigerate after opening, sitting on a table in the retail area for sale to customers, not being maintained at 41F or below for cold holding food safety control. Pickles were probed with a calibrated state thermometer at 71.2F. **Observed food products sitting on drying shelf of 3 bay sink. Employees could not determine how long product was sitting on shelf. Food products probed with a calibrated state thermometer were BBQ pulled pork 62F and mashed potatoes 73F. |
All food products (pickles, BBQ, and mashed potatoes) were voluntarily discarded during inspection. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
0 |
| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Observed no date marking on pizza TCS ready to eat items (green peppers, onions, mushrooms, sausage crumbles) that last more than 24 hours. ***Observed bag of lettuce leaves with no date marking. Per employee, they had been in the cooler since at least 02/13, today's inspection date is 02/15. |
|
Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed an expired discard date for a baggie of ham slices. Baggie had a created date of 01/24 with a discard date of 01/30. Today's inspection date is 02/15. |
Baggie of ham was voluntarily discarded during inspection. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
|
|
|
0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Observed rodent dropping in the back right hand corner of the cabinet underneath the cappuccino machine. |
|
Priority Foundation (PF) |
2 |
| 37 Personal Cleanliness |
in |
|
|
|
0 |
| 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 employee preparing food with no hair restraint/head covering. |
Employee retrieved hair net during inspection. |
Core (C) |
0 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 40 In use utensils properly stored |
in |
|
|
|
0 |
| 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. |
out |
Observed pizza cutter and tongs, used to dispense pizza, laying on counter in front of pizza box, not protected from contamination. |
Pizza cutter and tongs were removed from counter, replaced with clean utensils and stored on a clean foil wrap, protected from contamination. |
Core (C) |
0 |