| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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This violation has been written due to the 4 priority violations. |
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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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Observed, on shelf in walk-in cooler, a white container labeled chili sauce. Opened container to take food temperature and chili sauce was covered in a thick layer of mold. |
Container of chili sauce was voluntarily discarded during inspection. |
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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Observed 3 utensil containers (2 metal and 1 white bucket) located on shelf above 3 compartment sink; containing clean utensils, soiled with black speckled buildup on the inside bottom of containers. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed no sanitizer on hand in deli. Deli employee stated they ran out and owner was supposed to be bringing some back to the store. |
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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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Observed food products in deli hot case not being maintained at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer; chicken tenders 127F, 128F, chicken wings (bone-in) 118F. |
Food products were voluntarily discrded during inspection. |
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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Observed large plastic container of mayonnaise (previously opened and 3/4 used), stored on bottom shelf under deli hot case, not being maintained at 41F or below for cold holding food safety control. Mayonnaise was probed with a calibrated state thermometer at 68F. Lable on container stated "KEEP REFRIGERATED" after opening. |
Mayonnaise container was voluntarily discarded during inspection. |
Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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Observed no visible thermometer in small deli red bull cooler. BBQ pulled pork was 43F. Observed no visible thermometer in deli 2 shelf red bull cooler. Tomato slices were 39F. |
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Priority Foundation (PF) |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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Observed food probe thermometer on hand to not be in working order. Battery may have been bad. |
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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(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Observed rodent droppings on retail shelf underneath bottom row of candy boxes; observed a box of 5th Avenue candy bars on retail shelf with rodent droppings in them (box and candy bars discarded during inspection); observed rodent droppings on rice Krispie retail snack shelf, behind boxes. |
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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)(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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Observed large case of eggs stored directly on floor of walk-in cooler next to deli storage shelf. |
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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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Observed employing serving exposed food product with no hair net/head covering. Employee served fried foods from hot case and placed in paper carrying bags for customer. |
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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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Observed single service pizza cartons, on top of oven, not stored inverted, protected from contamination. |
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Core (C) |
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| 44,45 Utensils and equipment |
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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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Observed no test kit on hand for chlorine or quaternary sanitizer. |
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Priority Foundation (PF) |
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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(5)(a) Maintained in good repair |
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Observed hot water heater leaking water. Water being contained with cloths. Per PIC, repair service had been called. |
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Core (C) |
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