| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Observed several Food safety issues during today's inspection that need to be addressed:
**Firm PICs were not able to speak to hot holding temperatures, date marking, safe food handling during food preparation, sanitizer testing, food handling equipment storage. |
PIC explained that they are testing there sanitizer every month. Inspector spoke to testing sanitizer every time a fresh batch is made and used. |
Priority Foundation (PF) |
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| 06,07 Hand Hygiene |
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| 06,07 7 No bare hand contact with ready to eat food |
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| 06,07 0080-04-09-.03(3)(a)1 No bare hand contact with ready to eat food |
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Observed kitchen employee actively engaged in food preparation (wrapping TCS sandwiches for retail sale) without the required gloves for food safety. |
3 Sandwiches made during violation were discarded by PIC. |
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 encrusted/old food residue set up inside cappuccino chutes making area open to contamination.
**Observed ice coffee machine not in use, but plugged in and missing 'our of order' signage. |
Inspector directed PIC to unplug the iced coffee machine and get with management on signage for 'no in use' equipment. |
Priority Foundation (PF) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Observed kitchen employee could not speak to sanitizer testing. |
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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 several TCS food items out of the Temperature safe zone for Cold Holding (41F and below). Inspector used calibrated probe thermometer to check temperatures. (See pics) and Food temperatures listed. |
PIC bagged up all TCS food items that were not within temperature and placed them inside there Walk-in cooler and labeled it "Not for Retail Sale". |
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)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, ... |
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Observed no date marking on open TCS Creamers kept in back prep cooler. |
PIC explained that when they run out of creamer for there dispenser they open and place these bottled creamers on ice and place them near there coffee dispenser. Inspector discussed date marking on open TCS food items. Inspector also stated that keeping these creamers 'in ice' is not a 'safe or approved' practice and all TCS items need to be in a 'temperature regulated' cooler. |
Priority (P) |
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| 21,22 22 Time as a Public Health control |
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| 21,22 0080-04-09-.03(5)(a)9(i) Time as a Public Health control- written procedure |
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Observed firm was out of 'time stamped' stickers (TILT Process) and employees were writing the times on the case. |
Inspector advised that PICs get with there manager about sticker printing issue. Until this issue has been fixed, the PICs were told to write all dates and times on the individual boxes of TCS product. |
Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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Observed that Retail TCS cooler has not been repaired from last visit and not working effectively enough to hold there TCS foods safely. Several food items were discarded by PIC during inspection. |
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Priority Foundation (PF) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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Observed no thermometer's available inside TCS food and TCS milk coolers near the front counter. |
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Priority Foundation (PF) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Observed 2 saturated wiping cloths sitting on hand sink instead of being held in sanitizer to deter contamination and mold set up |
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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)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Observe test strips for Quat sanitizer out of date. These strips were dated: November 2019 and November 2023. |
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Priority Foundation (PF) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
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Observed over head lights out in back stockroom where equipment is being cleaned and sanitize. This area is not illuminated enough to see and effectively clean there food storage equipment or utensils. Area also contains prep freezers and cooler where food is stored. |
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Core (C) |
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