| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Designated person in charge was not able to answer relevant food safety questions during the inspection, such as proper hot and cold holding temperatures. |
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Priority Foundation (PF) |
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| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Employee was observed to clean around the kitchen area and wash dishes with single use gloves on hands, and did not wash their hands before placing a new pair of single use gloves on and handling ready to eat foods for a customer. |
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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 sausage was observed to be stored with and over biscuits in the upright storage cooler in the food service area. |
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Priority (P) |
2 |
| 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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Chicken Wings, 4 Hamburgers, 2 Chicken Sandwiches, and 3 BBQ Pork Sandwiches were observed to be between 105*F and 130*F: out of the safe hot holding temperature range of 135*F and above. product was checked with a TDA probe thermometer. |
Management discarded product during inspection. |
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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2 Food containers of BBQ Pulled pork, a food container of cooked Hamburger patties, and a container of Hot Dogs in the bottom of the food service prep cooler were observed to not be date marked. 7 Date Marking requirements; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, dry fermented sausages, or salt-cured products.
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Priority (P) |
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| 33 Thermometers provided and accurate |
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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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There was not a thermometer observed to be in the food service prep cooler or the upright storage cooler. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Observed Thaw and Sell ready to eat cookies and cinnamon rolls stored uncovered and unprotected in the Walk in Freezer. |
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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 clean and sanitized clear plastic food containers stored on rolling cart to be cracked and broken; no longer smooth and easily cleanable. |
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Priority (P) |
0 |