| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(a) Food employees shall keep their hands and exposed portions of their arms clean. |
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In the pizza/ salad prep area, observed employee donning a pair of gloves without first washing hands in the dedicated handwashing sink. |
PIC instructed employee to wash hands and don a new pair of gloves. |
Priority (P) |
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| 06,07 0080-04-09-.02(3)(d) Food employees shall clean their hands in a handwashing sink |
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Observed employee rinse her hands in the prep sink, held within the pizza and salad prep area, and not use any soap. |
Inspector notified the PIC who had the employee properly wash her hands with soap in the dedicated hand washing sink which is located next to the prep sink in the pizza/salad area. |
Priority Foundation (PF) |
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| 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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While waiting for the PIC up front, observed the pizza/salad prep handwashing sink to be inaccessible with a large crate inside. |
Employee eventually removed the crate and inspector notified the PIC. |
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 the following food contact surfaces to be visually unclean: black organic matter on the interior walls of the ice machine, push paddle of slicer machine contained yellow encrusted matter, knives stored clean in a cabinet in the pizza prep area had contained dried food debris. |
PIC instructed employee to take knives to the dish room to be cleaned. |
Priority Foundation (PF) |
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| 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 |
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Observed the 3-compartment sink sanitizer basin to measure 100 ppm with the store's quat test strips. Observed the sanitizer bucket in the kitchen to measure 100 ppm with the store's quat test strips. Store is using Array sanitizer with a 200-400 ppm recommended range from manufacturer. |
PIC had the sanitizers changed during the inspection. |
Priority (P) |
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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 a large hotel pan of small cooked potatoes stored at ambient temperature and measured 108-119F with inspector's probe thermometer. |
PIC had employee voluntarily discard the potatoes. |
Priority (P) |
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| 42,43 Single service & gloves |
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| 42,43 43 Gloves properly used |
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| 42,43 0080-04-09-.03(3)(d)5 Single-use gloves shall be used for only one task and discarded when damaged or task has changed. |
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Observed kitchen employee wearing disposable gloves and cracking raw eggs into frying pan. Employee continued to cook and touch surfaces without discarding gloves and washing hands. |
Inspector notified PIC who also observed the cracking of eggs. |
Priority (P) |
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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)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Did not observed any type of measuring device (heat test strips, lollipop probe thermometer, etc.) to measure the temperature of the high heat commercial dish machines. |
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Priority Foundation (PF) |
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