| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to the number of violations, especially priority violations, firm has not demonstrated adequate managerial control for food safety. |
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Priority Foundation (PF) |
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| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Observed PIC chewing gum in the food prep area. |
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Priority (P) |
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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 a dish stored in both the meat cutting area and produce packaging area hand wash sink basins. |
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Priority Foundation (PF) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 9 Food obtained from an approved source |
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| 09,10,11,12 0080-04-09-.03(2)(a) Food source complies with law; from permitted establishment; hermetically sealed container; fluid milk grade A; commercially caught fish; molluscan shellfish from I... |
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Observed baked goods from Ana's Cakes on firm's retail floor, which is not a permitted manufacturer and the product did not have the full disclaimer to meet the Food Freedom Act requirements. |
PIC voluntarily removed all baked goods from Ana's Cakes from sale. |
Priority (P) |
1 |
| 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 multiple items at the hot cases, steam table, and back kitchen flat top held below 135 degrees F when temperature was taken with inspector's probe thermometer. |
Employees voluntarily discarded all hot held items that were below 135 degrees F. |
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 multiple cut vegetables in prep cooler held above 41 degrees F when temperature was taken with inspector's probe thermometer. |
PIC voluntarily discarded all cold held items that were held above 41 degrees F. |
Priority (P) |
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| 26 Variance obtained; Specialized Processes |
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| 26 0080-04-09-.03(5)(b)1 Variance obtained for Specialized Processes (Smoking food, Curing food, food additives for preservation, reduced oxygen packing (with exceptions), molluscan shellfish life-... |
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Observed plastic food prep containers of escabeche (cut carrots, onions, and other vegetables in a vinegar solution) stored at room temperature on top of the meat display case. Employee stated firm preserves the escabeche as a shelf stable food by adding the vinegar (acidifying). Firm did not have a HACCP plan or variance for the acidifying process. |
Employees voluntarily discarded all escabeche held at ambient temperature. |
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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Observed firms only quaternary ammonia test kit was expired. Expiration date was over one month prior to inspection. |
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Priority Foundation (PF) |
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