| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
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Observed the handwashing sink, located in the front area near the cash registers, to have a water temperature of 68F after running for 2 minutes. PIC noted she has a work order for the sink. All foods are wrapped in the back kitchen and brought out to the hot case. No open foods are stored in the front hot case. |
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Priority Foundation (PF) |
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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 kitchen handwashing sink to be blocked by a freezer chest making the handwashing sink inaccessible. |
The PIC rolled the freezer chest away from the handwashing sink. |
Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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Observed the kitchen handwashing sink to be out of soap. |
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Priority Foundation (PF) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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Observed multiple raw animal proteins stored improperly by species and/or cooking temperatures in the kitchen upright cooler: Observed raw hamburger (Safe Handling 155F) to be over stored over Ready to eat precooked egg patties. Observed raw breakfast sausage(155F) over raw country ham (145F). |
PIC voluntarily moved raw burger to bottom shelf and sausages below ham. |
Priority (P) |
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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 the following food contact surface to be visually unclean: Retail soda machine- black organic matter on the ice chute metal plate. |
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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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Observed the following foods not maintained at 135F or above in the front hot case when using inspector's probe thermometer: Chicken tenders 114F and 116F. |
PIC voluntarily discarded the products. |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Observed a bag of sliced bologna stored in the kitchen cooler with the dates 3/5/24 to 4/21/24. Today is 3/20/2024, the product has exceeded the 7 day shelf life. Opened food items and items prepared in house are required to have a shelf life of no more than seven days(day of production plus 6 days). |
The PIC voluntarily discarded the product. |
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(2)(d)1 Sanitizers level over manufacture's suggested use |
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Observed two sanitizer labeled bottles with dark pink color and when tested by PIC with firm's test strips, the concentration was greater than 500 PPM. Per Manufacturer's instructions for Array sanitizer, quat ammonium sanitizer should measure between 200-400 ppm. |
One bottles contents were emptied and the other bottle was diluted to the 200 PPM point which was almost a clear liquid. |
Priority (P) |
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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)(l) Dead or trapped birds, insects, rodents, and other pests removed |
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Observed abundant rodent excrement beneath 3-compartment sink. |
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Core (C) |
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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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Observed two green crates of food (overstock) stored directly on the floor in the soda back stock room. |
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Core (C) |
1 |