| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Facility was not able to demonstrate food safety knowledge due to 3 Core, 7 Priority, and 15 Priority Foundation violations during this inspection. |
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Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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PIC shall ensure active managerial control of duties/ training of food safety knowledge. |
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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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Kitchen Prep Area- Hand sink in back kitchen prep area did not have any hand soap |
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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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#1-Kitchen- Kitchen hand washing sink did not have any paper towels to dry hands
#2-Kitchen prep area- Kitchen prep area did not have any paper towels to dry hands |
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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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#1- Kitchen- Hand sink in kitchen did not have any signs instructing employees on when or how to wash hands
#2-Kitchen Prep area- Hand sink in kitchen prep area did not have any signs instructing employees on when or how to wash hands |
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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(2)(b)5 Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. |
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Retail Floor- Canned drinks stored in stagnate water with black organic material on outside of cans and bottles. |
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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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WIC- Raw chicken liver and raw fish was stored in a bin on top of raw green peppers. |
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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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WIC- Raw Chicken Liver was stored in the same bin as raw fish with red fluid on the bottom of the bin. |
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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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Reach in Cooler- A dirty kitchen knife with visible food debris was stored in the reach in cooler above food. |
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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- breading containers were at an ambient room temperature with visible food debris and not cleaned every 4 hours |
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Priority (P) |
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| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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Kitchen- Sheet pans above the pizza oven had excessive amounts of food debris and build up causing them to not be smooth. PIC stated that pans are cleaned after 3 uses but unable to give a time frame. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Kitchen Prep Area- Employee was asked to set up the sanitizer sink. Employee was observed using 1/2 cup bleach to fill a small 3 compartment sink. |
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Priority Foundation (PF) |
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| 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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#1-Food Warmer Cashier- Food in the hot holding area next to the cashier was temperature checked using a state issued and calibrated thermometer. Pizza Puff was 105 degrees, Chicken Sandwich 123 degrees, Wings were 124 degrees. PIC stated that food is made every 10 minutes. Firm voluntarily discarded all out of temperature food.
#2- Kitchen- A pan of chicken livers was temperature checked using a state issued and calibrated thermometer and was found to be 98 degrees. Firm voluntarily discarded the out of temperature food. |
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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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Kitchen- Open package of deli meat, thawed chicken wings, and pizza toppings did not have any date marking to determine when the packages were open or removed from the freezer. |
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Priority (P) |
2 |
| 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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#1-Kitchen- A spray bottle containing a clear liquid was on the reach-in prep table's cutting board with a label of "only food".
#2- Kitchen prep/ ice bag area- back kitchen prep area had an unlabeled bottle with a yellow liquid in it. |
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Priority Foundation (PF) |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Coffee bar- Windex and other chemicals were stored on the coffee bar table |
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Priority Foundation (PF) |
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| 24,25 0080-04-09-.07(2)(b) Chemicals used according to law; pesticide shall be applied only by an certified applicator. |
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Prep kitchen/ice bag area- An aerosol can of toxic pest spray was seen in back prep kitchen/ ice bag area. |
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Priority (P) |
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| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
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Prep kitchen- Firm did not have any current test strips to test choline sanitizer. |
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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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Milk Cooler- Firm did not have thermometer in milk cooler |
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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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Outside Ice Chest- Bagged ice observed without label. |
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Priority Foundation (PF) |
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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/ kitchen prep area- Employee was observed in kitchen serving food without wearing hair restraints such as hats, hair coverings or hair net. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(2)(d)16 Warewashing sink, drainboards, and warewashing machines shall be self-draining |
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Kitchen Prep area- employees were not properly drying washed sheet trays. Three sheet trays were stacked on top of each other and actively dripping into the rinse sink. Due to sheet trays being stacked on top of each other, they will not be able to dry. |
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Priority Foundation (PF) |
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| 44,45 0080-04-09-.04(3)(a)2 Warewashing sink must have 3 compartments and be adequately sized for equipment being washed |
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Kitchen Prep area- Firm did not have any stoppers for any compartments in the 3 bay sink to accurately sanitize dish's |
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Priority Foundation (PF) |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Kitchen Prep area- Firm did not have test strips to test the sanitizer. |
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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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Kitchen- hood vents above fryer were dirty. |
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Core (C) |
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