| 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 number of priority and priority foundation items, no managerial control was observed during today's inspection. |
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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 plastic container in hand sink in ware washing area. |
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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 items label under the OLD CHEF BRAND to not be from approved source. Items included 9 8oz. sized tubes of white cheddar bacon cheese spread, 14 8 oz sized containers of pimento cheese, 6 16 oz jars of pickled eggs, 1 gallon size jar of Hot Pickled Eggs, 1 16oz jar of pickled and candied jalapenos, 8 16oz jars of bread and buttered onions |
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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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Observed raw bacon stored above milk in retail RIC.
Observed raw ground meat stored above cole slaw in prep RIC |
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Priority (P) |
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| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
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Observed raw red ground meats stored above raw whole cuts of red meat in retail walk in cooler.
Observed raw chicken stored above fish in retail walk in cooler. |
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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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Observed dried brown organic matter on bottom of band saw, in top of band saw
Observed dried brown organic matter on bottom back side of blade on deli slicer in food prep area. |
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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)1 Reheating for Hot Holding- general (165F) |
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Observed raw and green quesadilla filling with meat to have internal temperature of 57-60 degrees when taken with inspector probe thermometer. Quesadilla filling was placed in crock pot in the morning but was never turned on. |
PIC discarded quesadilla filling |
Priority (P) |
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| 26 Variance obtained; Specialized Processes |
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| 26 0080-04-09-.03(5)(b)2 Reduced oxygen packaging without a Variance; packing time/temperature control for safety food using a reduced oxygen packaging method shall control the growth and toxin for... |
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Observed multiple raw fresh pork items in house ROP packaged with no HACCP and Variance in place. Shelf life on packages was 30 days. |
PIC removed all inhouse ROP packaged items and label with a 14-day shelf life. Inspector let firm know if they want to continue to ROP items, they will need a HACCP and if they want to extend shelf life a Variance will need to be applied for. |
Priority (P) |
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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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Observed multiple items in firm without proper manufacturer information. Inhouse packed items are missing firms name and address. Items included inhouse packed fresh cut meats, inhouse packed produce, inhouse made BBQ and others. |
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Priority Foundation (PF) |
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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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Observed excessive dust and debris build up on shelves in dry storage. |
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Core (C) |
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