| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Kitchen staff member unable to verbalize or physically demonstrate 3 compartment sink setup and sanitizer testing |
Inspector demonstrated process |
Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Failure of PIC to train staff and maintain facilities according to safe food handling practices, demonstrated by volume of Priority Foundation Violations noted during 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)2 Handwashing sinks, properly supplied with soap |
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No hand soap in the mens room |
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Priority Foundation (PF) |
3 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Handwashing sink in retail kitchen space did not have any paper towels in dispenser and no altertnate drying device located at that sink |
Inspector asked Kitchen Staff for paper towels and she provided a roll from the back of the kitchen |
Priority Foundation (PF) |
1 |
| 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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Interior of Ice Maker has organic black matter on interior sides of unit |
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Priority Foundation (PF) |
1 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Kitchen Staff was unable to explain or demonstrate process of testing sanitation levels |
Inspector demonstrated with Firms on site test strips |
Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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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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Honey Mustard and Ranch cups being maintained at room temperature, despite labeling on container requiring refigeration...internal temp taken at 75 degrees |
Explained cold hold, reviewed the product container rules with the kitchen staff member and she voluntarily discarded |
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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Food items placed in WIC not labeled |
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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 lying exposed to elements on top of cardboard box beside ice machine |
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Core (C) |
2 |
| 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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Black, organic matter spots on roof of Beverage Walk IN Cooler, cardboard chip bag trays excessively stained and saturated (see pics) |
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Core (C) |
1 |
| 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(5)(a) Maintained in good repair |
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Kitchen Coffin Freezer has broken lid, utilizing a black trash bag as cover on ice maker |
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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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Unused coffee maker sitting on retail floor, unused gambling machine sitting in kitchen space |
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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(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Personal food items co-mingling with retail food items in kitchen walk in cooler |
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Core (C) |
0 |