| 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 shall maintain food safety and sanitation standards in retail facility. 5 priority violations during this 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-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No paper towels in unisex employee restroom . |
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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 11 Food in good condition, safe, and unadulterated |
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| 09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented |
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WIlliams sausage patties in refrigerator states keep frozen were thawed, defrosted hamburger patties on the door of the refrigerator thawed. |
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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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Container of thawed fish stored over sliced tomatoes and sliced onions in the refrigerator. Inspector discussed food properly stored to prevent cross contamination. |
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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)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Deli slicer had residue build up present. |
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Priority (P) |
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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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Corn dog 114F and fried chicken wings 130F. Inspector discussed hot holding temperature of at least 135F or above. |
Removed from warmer and discarded. |
Priority (P) |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Eggs sitting on the counter at room temperature 79F, mayo 74F, sliced tomatoes 64F, raw hamburger patties 50F all out of temperature. Inspector discussed cold holding of 41F or below and to discard when temperature exceeds the temperature. |
Removed and placed fresh condiments from refrigerator. |
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)8 Date Marking; Discard food after 7 days at 41F |
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No date on containers of sliced tomatoes and onions in the refrigerator in the prep area. |
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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(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Bottles of hand sanitizer on top of the deli case next to uncovered tongs. |
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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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Uncovered steak in the door of the freezer. |
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Priority (P) |
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| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
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Ice stored on frozen ice cream in novelty case. |
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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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Tongs on the deli case uncovered. |
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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)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Dirty knives on a soiled towel in the prep area. |
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Core (C) |
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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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Sliding door track on the deli case has food debrie and need cleaning to prevent odor at the deli case. The shelves in the retail drink cooler have black organic matter present. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
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Walls and ceiling in the prep area need cleaning. Wall near the trash can in the prep area needs cleaning. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
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Clutter in the facility need to be removed since not in use. Unused deli slicer on top of the unused cooler in the retail area has a mop ringer on top of it next to the bread rack needs to be cleaned and removed if not in use. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
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Retail area need more lighting where prepackaged food is stored. |
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Core (C) |
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