| 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 active managerial control of duties as required in the retail food store regulations. 4 priority violation noted during this inspection. |
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Priority Foundation (PF) |
2 |
| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(d) Food employees shall clean their hands in a handwashing sink |
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Observed employee washing hands in 3 compartments in the meat department. |
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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 soap at the prep hand sink in the unisex employee restroom. |
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Priority Foundation (PF) |
2 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No paper towels in unisex restroom. |
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Priority Foundation (PF) |
2 |
| 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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Meat saw/ deli slicer had old food residue present. |
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Priority (P) |
2 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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Microwave has old food residue present. Smoker in the kitchen area has excessive black build up present. Need cleaning. |
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Priority Foundation (PF) |
1 |
| 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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Pan of sliced chopped ham in the walk-in cooler at 58F. |
Discarded the pan of deli meat. |
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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Red Barron pizza and charboil cheeseburgers that states "keep frozen" did not have a 7-day holding date present in the deli case near the cashier. In the walk-in cooler near the kitchen a box of sausage patties that "state keep frozen" did not have a date holding present. |
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Priority (P) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Case of bone in chicken in 3 compartment sink at temperature of 68F. Inspector discussed proper thawing. |
Discard chicken to dumpster |
Core (C) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Flies, gnats in meat area near the sink with the thawing chicken. Crawling roach (1) on the floor near the shelves behind the warmer. |
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Priority Foundation (PF) |
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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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Open can of corn in the walk-in cooler |
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Priority (P) |
2 |
| 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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white ice scoop on top of the ice machine in the back area not covered. |
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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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Vent guard in the walk-in beverage cooler have excessive dust build up present. |
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Core (C) |
2 |
| 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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Walk-in cooler near the kitchen area needs brighter light. |
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Core (C) |
0 |