| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Firm has 5 priority violations which demonstrates a lack of managerial food safety training. |
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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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Cake Decorating- No drying devices available at hand sink. |
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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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Bakery- hand signs not provided in bakery kitchen hand sink. |
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Core (C) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(f)3 Consumer self-service operations for ready-to-eat foods shall have proper utensils, be monitored by employees, and not include raw foods. |
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Retail Bakery Floor- Firm provides several tongs for customers to use and take ready to eat products. Firm does not have any plans in place to monitor tongs or pan usage. |
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Priority (P) |
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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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Retail Meat Display- Raw Chorizo was stored next to two ready to eat Crema products. |
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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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Meat Prep- Slicers, meat saw, and grinders had dried food debris on them. |
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Priority Foundation (PF) |
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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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Deli- several packages of open deli meat did not have any dates on when it was opened or to use by. |
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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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Kitchen- WD-40 was stored in several locations throughout the multiple kitchens. |
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Priority Foundation (PF) |
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| 24,25 0080-04-09-.07(2)(c) Poisonous or toxic material containers may not be used to store food |
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Back storage Room- Fly strip was hung in storeroom, full of insects |
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Priority (P) |
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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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#1- Eggs purchased in bulk from a wholesaler and repacked in the firm are not labeled with the name and address of the egg producers. Eggs must also be labeled "Keep Refrigerated". Eggs must be labeled with the day they are packed, and the quantity of eggs in the carton.
#2- Firm purchases spices in bulk and repackages them without proper labeling, to include name.
#3- Firm repackages cakes and pies without placing proper labeling of ingredients.
#4-Ice Cream- Firm makes their own ice cream for sale in induvial packages, without placing proper labeling of ingredients.
#5- Firm sells Jello molds with fruits inside without the proper labeling of ingredients. |
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Priority Foundation (PF) |
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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(2)(b)5 Outer Openings - Protected |
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Cake Decorating- Back door was open, allowing pests entry. |
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Core (C) |
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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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#1-Kitchen- a bowl of sprinkles was stored under the prep table without a cover. The bowl of sprinkles had a nozzle from a spray bottle in it. PIC stated it was a spray bottle of water.
#2- Meat Room prep table- under prep table, seasonings not covered to prevent contamination.
#3- Meat Room- Large container of seasoning in meat room was not covered near back door. |
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Priority (P) |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Meat Room- Lard was stored on the ground and not 6 inches off the floor. |
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Core (C) |
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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- Employees were preparing food and were not wearing hair restraints. |
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Core (C) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Retail Meat Display- Damp Towle was on the chest freezer in the meat department. |
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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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Raw Meat Display- a knife was submerged into the raw chorizo with only the last 1/2 of the knife handle showing. |
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Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Bakery- Single service containers were not inverted to prevent contamination. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(4)(b) Fixed equipment shall be spaced to allow cleaning, sealed to adjoining walls, spaced at least 6inches from the floor |
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Hand Sinks in both bakery and meat department were not sealed to the wall. |
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Core (C) |
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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(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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No Clorine test strips were available at time of inspection. |
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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 area's- Missing ceiling tiles, dust build up on ceiling vents, vent cover in meat room has dust and rust build up by ware washer. |
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Core (C) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
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Restroom- restroom did not have a self-closing door. |
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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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#1-The hand sink in the bakery has several holes in the walls and is not an easily cleanable surface.
#2-Several bottom of the wall tiles missing in meat prep room. |
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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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Cake Decorating- excessive clutter in the cake decorating area to include hammers and levels. |
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Core (C) |
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