| 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 lack of managerial control due to numerous Priority and Priority Foundation violations |
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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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Observed basin of hand sink next to 3 bay waresink blocked by bucket and chemical pump |
Inspector removed items in order to utilize hand sink |
Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Observed PIC did not have knowledge of proper concentration of sanitized water solution made with quaternary ammonia |
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Priority Foundation (PF) |
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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)2 Reheating for Hot Holding- microwave (165F) |
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Observed PIC did not have knowledge of how to safely reheat meatballs for retail sales; inspector observed meatballs sitting in steam table that had a temperature of 80F; meatballs in pan were 50F when checked with inspector's calibrated probe thermometer. |
Inspector removed and discarded meatballs from steam table and discussed safe reheating procedure with PIC (steamtable to 135F or above, then microwave meatballs to 165F minimum, test with probe thermometer prior to retail sale). |
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 meatballs in sauce on steam table to have internal temperature below 135F when checked with inspector's calibrated probe thermometer (50F) |
Inspector removed and discarded meatballs from steam table. |
Priority (P) |
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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 items in 2 door tabletop cooler, retail drink cooler and prep cooler to have internal temperatures above 41F when checked with inspector's calibrated probe thermometer. |
All cold held TCS items above 41F removed from sales area and discarded |
Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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Observed PIC did not have knowledge of probe thermometer calibration |
Inspector provided data sheet for ice water bath calibration to PIC and explained process |
Priority Foundation (PF) |
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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)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Observed apparent rodent excrement behind retail drink fountain and underneath shelf with cash register. |
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Priority Foundation (PF) |
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