| 01 PIC present, Knowledgeable, Duties |
in |
|
|
|
0 |
| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
out |
Due to number of priority violations. |
|
Priority Foundation (PF) |
0 |
| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
Observed no paper towels or drying devices at the kitchen hand wash sink and at the upstairs unisex restoom. |
|
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed one slicer to still have brown matter present on the blade guards after cleaning. |
|
Priority Foundation (PF) |
0 |
| 16,17,18 cooking, reheating, cooling |
in |
|
|
|
0 |
| 16,17,18 18 Cooling time and temperature |
in |
|
|
|
0 |
| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
out |
Observed three large bowls on cooked ground beef, in the kitchen, cook could not speak to how long they had been setting or how long it had been since cooking was completed, internal temperatures of the bowls, when tested with Inspector's probe thermometer, as follows 104F, 136F, 141F.
|
PIC voluntarily discarded the bowl of ground beef that was 104F, and placed all other ground beef in shallow pans, and placed in the cooler. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed the following TCS items in the deli prep table to have an internal temperature of greater than 41F, when checked with the inspector's probe thermometer: sliced olives 64F, open mayo 60F, Sliced Turkey 51F, and Jack Cheese 51F.
*Observed the following TCS items in the deli display case to have an internal temperature greater than 41F, when checked with the Inspector's probe thermometer: Chub of Turkey 48F, Block of Cheese 44F, Smoked Gouda 45F.
*Observed the following bottles siting on the counter by deli prep table, open and in use, with an internal temperature greater than 41, when tested with the Inspector's probe thermometer: Overholt sauce (in house made using TCS mayo) and Ken's Ranch Dressing, both with an internal temperature of 73F.
*Observed the following items in the cheese two door cooler, with an internal temperature greater than 41F when checked with the Inspector's probe thermometer: Cheese sticks 46F and 50F.
*Observed cooked ground beef, sitting out to cool, with an internal temperature of 104F, when checked with Inspector's Probe thermometer, PIC and Cook did not know long the meat had been sitting out. |
PIC voluntarily moved all out temperature items to slop buckets for pig feed. Employee wanted to take some of the out of temperature deli meats home for personal use and was warned against it by Inspector. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
|
|
0 |
| 24,25 0080-04-09-.07(2)(b) Chemicals used according to law; pesticide shall be applied only by an certified applicator. |
out |
Observed bait stations for ants and other bugs, on counters in deli. PIC said pest were not handled by a company. |
|
Priority (P) |
0 |
| 30,31 Food temp controls |
in |
|
|
|
0 |
| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
in |
|
|
|
0 |
| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
out |
Observed three large bowls of cooked ground beef cooling on the counter in the kitchen. |
PIC voluntarily discarded the bowl that was below 135F, and moved the others to sallow pans and placed them in the WIC to cool properly. |
Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
|
|
|
0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Observed apparent rodent excrement in the cabinet under the deli display case.
*Observed heavy build up of dead bugs in the upper storage area around windows. |
|
Priority Foundation (PF) |
0 |
| 42,43 Single service & gloves |
in |
|
|
|
0 |
| 42,43 42 Single-service articles stored and used |
in |
|
|
|
0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Observed multiple boxes of single use items, cups, ice cream bowls, etc., stored directly on the floor in upper storage area. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
0 |
| 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 |
out |
Observed excessive ice buildup in the smoothie freezer, and the outside deep freezes, this would prevent easy cleaning. |
|
Core (C) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
out |
Observed bagged trash stored inside the build, removed twice per week, not in a can or cart. |
|
Core (C) |
0 |