| 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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1. Dried food residue was observed under the blade guard and behind the carriage of the deli slicer. This slicer had not been put into service for the day at the time of inspection and should have been completely cleaned and sanitized. This firm only uses it's slicer a few times a week to make wraps and sandwiches. The slicer should be broken down to clean and sanitize after slicing all ready to eat meats. 2. Black build was observed on the nozzle of the Coke Freestyle soda fountain machine. The PIC wiped this down and took the machine out of service to run a cleaning cycle in the machine. |
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Priority Foundation (PF) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature |
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Discussed produce cutting procedures with the firm cook. The cook stated that once the cut fruit is packaged it is placed immediately into retail sale. Discussed that after packaging cut produce it must then chilled down to 41 degrees or less within 4 hours before offering it for retail sale. Discussed wit the cook that the temperature of fruit should be checked before placing it into retail sale and it must be 41 degrees or less. |
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Priority (P) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Several chubs of ready to eat deli meat were observed thawing in a pool of water in the 3 compartment sink. A chub of ready to eat turkey breast in the sink was probed with a state issued calibrated thermometer at 22 degrees. The cook stated that these had recently been removed from the freezer to thaw. Discussed with the cook that items should be thawed out under refrigeration or submerged in cold running water. |
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Core (C) |
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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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Many cases of food products were observed stored directly on the floor in the kitchen walk in cooler and the kitchen walk in freezer. Food must always be stored at least 6 inches above the floor. |
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Core (C) |
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| 37 Personal Cleanliness |
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| 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. |
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The PIC was observed preparing a sausage egg and cheese biscuit at the warmer table with no hair restraint. Discussed with PIC that because the biscuit sandwiches are prepared at the warmer that the person working in that area must wear a hair restraint such as a hair net or hat, and a beard net if needed. |
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Core (C) |
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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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Damp wiping cloths were observed stored next to the warmer, by the slushie machines, and on the table next to the beverage station not stored in a sanitizer solution. The PIC states that these cloths are kept in these locations to quickly clean spill prone areas. The PIC removed all of the damp wiping cloths and replaced them with dry cloths. |
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Core (C) |
2 |
| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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1. Excessive spilled food debris was observed in the cabinet under the convection oven. 2. Excessive spillage of seasonings on a cart with seasonings and cleaned pans was observed in the kitchen. Each shelf of this cart is lined with aluminum foil. This foil should be changed out whenever it becomes dirty or be completely removed. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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A personal lunch box with food not meant for sale in it was observed stored on a rack with seasonings and other items used in retail food service. The cook moved these items to an area in the kitchen designated for personal items. |
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Core (C) |
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