| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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PIC not training/monitoring food safety as needed due to amount of priority and priority foundation violations. |
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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 in all Prep locations to include the hot prep kitchen/ BBQ Smoker station/ Deli case, and walk in refrigerator in the hot prep area, employee drinking cups and open sprit bottles over top of food prep areas and on top prep tables. |
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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)(d)1 Handwashing Sinks located in food preparation, food dispensing, warewashing, and toilet rooms |
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Rear BBQ smoker station had no hand washing sink |
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Priority Foundation (PF) |
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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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Walk in refrigerator in the hot kitchen, raw pork was stored on a shelf above several containers of ready to eat foods. |
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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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In Raw Meat walk-in cooler raw pork was stored in a box of angus beef. |
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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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Ice Machine- Black organic matter inside ice machine on the ice guard
Raw meat room- Green matter on table that raw meat store on. |
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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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Kitchen, Deli, and Raw slicers- ambient temperature- all had organic debris on blades. Employees stated had not been used today and if had been used would have been cleaned after use. |
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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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Raw meat 3 bay sink was not set up correctly. Employee states that water is constantly running over service trays. Employee demonstrated how pans are cleaned. Employee wet pan, then scrubbed pan with a brush with Clorine and then rinsed pan again before setting pan to dry on prep table with raw meat. |
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Priority (P) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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In kitchen, 3 compartment sink was set up and in use with water but had no sanitizer in water in 3rd sink that is designated for sanitizer.
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Priority Foundation (PF) |
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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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In kitchen walk in cooler no date marking used on store made coleslaw.
In deli meat case no date mark on open package of deli meats.
No date marking on store vacuum sealed hot dogs and sausages in open retail cooler. |
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Priority (P) |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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In walk in kitchen cooler a tray of puled chicken was date marked 10/17 and still in the cooler on 10/28/24, over 7 days. |
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Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
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Unknown bottle of chemical spray with unknown liquid, was not labeled. Asked PIC what was in bottle, and they did not know. |
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Priority Foundation (PF) |
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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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No HACCP on reduced oxygen packaging for vegetables being ROP. |
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Priority (P) |
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| 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 |
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Potato salad container used to store brown sugar in the deli slicer area without being properly labeled. |
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Core (C) |
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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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retail smoked cooler, Firm repackages hotdogs and sausages in their own vacuum sealed package without labeling any ingredients.
Firm repackage and sell cookies (retail area) and pie (deli area) without food ingredient labels |
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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(2)(b)5 Outer Openings - Protected |
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Outside Smoker prep area- not enclosed. Prep area has one wall and an awning, allowing flies to come in contact with food prep area and spices. several flies were seen on a honey jar and other spices. |
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Core (C) |
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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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Rear BBQ Smoker Area- Observed Several flies on Honey jar, on spice mix, and prep table. |
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Priority Foundation (PF) |
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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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Meat Processing- Meat grinder was under cooling unit that is dripping condensation.
Instructed firm to roll meat grinder to another location where condensation would not drip. Cooling unit in Meat room has 4 fans, fans were dirty with dust buildup. possible dust contamination on raw meat.
Kitchen area- fans in kitchen had excessive dust and grease build up; fan was the same height as the prep tables |
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Priority (P) |
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| 37 Personal Cleanliness |
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| 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. |
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Kitchen area- upon inspectors' arrival employee in kitchen/prep/ serving area was not wearing a hat or hair net. |
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Core (C) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Food service area- towel in bucket of water without any sanitizer |
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Core (C) |
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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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Ice scoop not covered on top of ice machine. |
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Core (C) |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Raw meat room- no air-drying area for air drying pans- air drying on raw meat tables. |
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Core (C) |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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kitchen 3 bay sink area- clean utensils stored hanging against stained/soiled wall |
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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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Raw meat tenderizer- blades bent, missing with employee outside using plyer to try and fix blades. |
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Priority (P) |
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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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Retail smoked meat cooler excessive buildup under meat area, Fresh meat case mildew on tags inside case. |
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Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 49 Sewage and waste water disposal |
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| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
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Enclosed BBQ area- Observed liquid/grease/film standing on ground, driveway and into field behind driveway. |
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Priority (P) |
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| 51,52 Facilities |
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| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
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| 51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. |
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Excessive grease buildup on ground around waste containers outside attracting flies. |
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Core (C) |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Floor at vacuum sealer area- orange organic matter on floor.
Kitchen- Walls in kitchen area excessive grease/stained. |
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Core (C) |
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