| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed the handwash sink, located next to 3-compartment sink in back room, to be inaccessible due to an office chair blocking the sink. |
The chair was moved by the inspector in order for the inspector to properly wash hands. |
Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Firm observed not to have in-use TCS utensils/equipment stored at ambient temperature on a four hour cleaning frequency. When asked how often the TCS tongs and other utensils are cleaned and sanitized, PIC stated they are cleaned/sanitized at the end of every shift (start at 6am, end 3pm, end 10pm). Inspector discussed the need to come up with a system that ensures a complete wash, rinse, and sanitize cleaning at least once every four hours.
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Priority (P) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 17 Reheating procedures for hot holding |
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| 16,17,18 0080-04-09-.03(4)(c)3 Reheated for Hot holding -Commercially processed (135F) |
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At the beginning of the inspection, observed timer go off for food product completing the reheating process on the roller grill. No temperatures were taken by the employee who removed the cooking display signage (when displayed- alerts customers items are in the cooking process). Inspector took temperatures of tornados and hot dogs, using inspector's probe thermometer, and 2 of the 3 tornados (107F, 132F) measured below the 135F reheating requirement for commercially processed foods. |
The PIC quickly placed the cooking display signage back up for the tornados to reheat properly to 135F. |
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)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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A stack of boxes with Uncle Rays Potato Chips were observed stored on the retail sales floor without a barrier to prevent contamination. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(a)2 Warewashing sink must have 3 compartments and be adequately sized for equipment being washed |
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Observed 3-compartment sink to not have stoppers to properly fill the wash and sanitizer basins. |
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Priority Foundation (PF) |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Observed the store's quat sanitizer test strips to be expired as of 11/30/2023. |
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Priority Foundation (PF) |
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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 underneath shelving and around equipment in the back stock room trash/litter and unused equipment. |
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Core (C) |
0 |