| 13 Food separated and protected |
in |
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0 |
| 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 |
out |
#1-Kitchen- Frozen sausage was placed on a box of ready to eat rolls to thaw.
#2-Walk-in Cooler- Raw Chicken tendons were on stored on canned beverages. |
PIC was told about proper thawing procedures and moved frozen sausage into fridge. |
Priority (P) |
0 |
| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
out |
Walk-in Cooler- Raw Chicken Gizzards were stored on shelf above raw beef. |
PIC was told about storage and will have employee relocate meats |
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Kitchen- Per PIC, breading container is stored at ambient room temperature and breading material is changed once a day and the container cleaned once a week. |
Discussed with PIC, 4 hours to sift breading material stored at ambient temperature and container needs to be cleaned every 24 hours without debris. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Warmer- Using a state issued and calibrated probe thermometer, sausage gravy was found to be at 97 degrees. PIC pulled gravy to re-heat it on the stove. |
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Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 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, ... |
out |
Deli case- Several open packages deli meat located in refrigerator without date markings to determine when it was open or when to discard. |
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Priority (P) |
0 |
| 32 Approved thawing methods |
in |
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0 |
| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
Kitchen- Frozen raw sausage, frozen sausage patties, and frozen pork were placed in different places in the kitchen to thaw. |
Discussed with PIC proper thawing procedures and items were moved into a cooler to thaw. |
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
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0 |
| 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. |
out |
#1-3 Bay Sink- Drying rack above dish sink has accumulation of dust, dirt, and grease.
#2- Storeroom- bottom of 2 door reach-in has excessive food debris. |
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Core (C) |
1 |
| 50 Toilet facilities; constructed, supplied, cleaned |
in |
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0 |
| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
out |
Unisex restroom, not for public use, does not have a covered receptacle for sanitary napkins. |
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Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 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 |
out |
Several person items were placed throughout the kitchen to include eye glasses on a prep table, keys on the counter, and bottled drinks with partial contents missing. |
|
Core (C) |
0 |