| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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A lack of managerial control is demonstrated by 7 priority violations with repeat 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-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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No soap was available at the restroom hand sink. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No paper towels or other single use drying devices were available at the food service area hand sink. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
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No hand washing sign was observed at the restroom hand sink. |
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Core (C) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
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| 09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented |
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3 packs of Angus cheeseburgers labeled "Keep Frozen" were observed in the service cooler to have green mold and swollen packaging. These are unsafe to consume and must be discarded. The PIC removed these items from the service cooler voluntarily to discard during the inspection. |
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Priority (P) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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Raw in shell eggs were observed display over milk on the retail shelves in the walk in cooler. Raw animal foods must be stored and displayed to prevent potential contamination of ready to eat foods and drinks. |
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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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Excessive dried food residue was observed on the deli slicer. Should be visually clean at all times. Excessive dried food residue was also observed on the pizza slicer wheel near the unused prep cooler. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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The firm has no system in place to know when to clean and sanitize food contact surfaces such as the deli slicer and pizza prep utensils. Food contact surfaces must be broken down and sanitized every 4 hours after being put into service. Firm should establish a clear system to know when food contact surfaces need to be sanitized. |
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Priority (P) |
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| 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 |
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No sanitizer was available at the 3 compartment sink. Firm normally used QuatTabs sanitizer. The PIC obtained a bottle of bleach from the retail shelf to place at the 3 compartment sink. Firm has chlorine test strips. |
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Priority (P) |
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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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The walk in cooler was scanned with an infrared surface thermometer at 50 degrees. Foods inside the walk in cooler were probed with a state issued and calibrated thermometer. Sausage crumbles 56, pepperoni 55, Milk 52, Butter 52. The PIC voluntarily removed all temperature controlled for safety foods from the walk in cooler so discard including pizza toppings. |
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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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No date marking was observed on 10 opened chubs of ready to eat deli meat in the service cooler. The PIC states that datemarking is performed by writing down dates in a notebook. This notebook was in the firm. Discussed with PIC that if datemarking is going to be done in this notebook it must remain in the store. |
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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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The thermometer in the deli service cooler was broken. Unable to read temperatures on this thermometer. |
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Priority Foundation (PF) |
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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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No thermometer was observed in the walk in cooler. Must place a working thermometer in all cold holding units. |
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Priority Foundation (PF) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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Ice bagged on site is not labeled with the name and address of the firm. Must label ice bags with this information. |
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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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A large amount of ant were observed under the 3 compartment sink. Discussed with PIC that the ant infestation must be taken care of and that if chemicals are to be used to control pests they must be used only by a certified applicator. |
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Priority Foundation (PF) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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The ice scoop was observed stored uncovered and not protected from contamination on top of the ice maker. All utensils should be stored to protect from contamination between uses. |
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Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Observed several trays used for cooking pizza and chicken wings with excessive carbon build up. These trays are no longer easily cleanable and need to be restored or replaced. |
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Priority (P) |
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| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
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The retail shelves are very rusted and need cleaning. |
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Core (C) |
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| 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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Excessive dust build up was observed on the fan guards and ceiling of the walk in cooler. Needs to be cleaned. |
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Core (C) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
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The restroom door is not self closing. Firm should install a spring or a door closing unit to make the restroom door self closing. |
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Core (C) |
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