| 01 PIC present, Knowledgeable, Duties |
in |
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0 |
| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
out |
PIC unware of how test sanitizer solution for dishes. |
Inspector educated |
Priority Foundation (PF) |
0 |
| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
Observed handsink in meat department with brushes, scrapers and cleaning tools in it |
removed items |
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 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 |
out |
PIC stated growlers for craft beer not being sanitized before refilling. New growlers sanitized, just refills not being sanitized. |
PIC agreed to sanitize customer growlers just like they do when someone buys a new growler. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 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 |
out |
Observed ribs, beans and chicken under heat lamp and steam bar below 135F. See temperatures |
removed food, discarded |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 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, ... |
out |
Observed containers of in house made marinates,rubs not date marked in meat WIC. |
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Priority (P) |
1 |
| 21,22 22 Time as a Public Health control |
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0 |
| 21,22 0080-04-09-.03(5)(a)9(i) Time as a Public Health control- written procedure |
out |
Facility did not have a written procedure for pizza being controlled by time. |
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Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)9(ii) Time as a Public Health control- 4 hours |
out |
Pizza being controlled by time however no written log to keep up with when to discard. Pizza at 118F |
discarded |
Priority (P) |
0 |
| 34 Food Properly labeled |
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| 34 0080-04-09-.03(3)(b)2 Food Storage Containers shall be identified with common name except for containers that can be readily seen through and food unmistakably recognized |
out |
Observed containers of foods in bakery and meat department without any identifiying labels. |
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Core (C) |
0 |
| 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(2)(b)5 Outer Openings - Protected |
out |
Observed large gap of light coming through recieving door at bottom. Weather strip in poor repair. |
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Core (C) |
1 |
| 37 Personal Cleanliness |
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0 |
| 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. |
out |
Observed employee in deli making sandwiches without a head covering. |
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Core (C) |
0 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
out |
Observed floor/tiles/base of walls to floor in meat department not smooth or easy to clean. Tiles missing, walls not sealed to floor. Food and water accumalating in crack , crevices and holes. |
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Core (C) |
0 |