| 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 demonstrate a lack of food safety awareness and training for employees.
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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-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Hand Sink in kitchen has boxes blocking access to it. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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Kitchen- Hand sink in did not have soap. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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#1- Kitchen- Hand sink in kitchen did not have and was not properly supplied with drying devices. #2-Ice Prep- Hand sink in Ice prep Area did not have and was not properly supplied with drying devices. |
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Priority Foundation (PF) |
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| 13 Food separated and protected |
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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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Kitchen- Raw chicken stored on top shelf, above ready to eat cheese. |
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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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#1-Retail Warmer- Using a state issued and calibrated probe thermometer, several food items were discovered to be below 135 degrees. PIC removed out of temperature food products. #2- Pizza Warmer- Chicken Wings in pizza warmer were discovered to be below the safe hot holding temperature of 135 degrees using a state issued and calibrated probe thermometer. PIC discarded all out of temperature product. |
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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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Retail Ready to eat cooler- Using a state issued and calibrated probe thermometer, several food items were found to be above the required cold holding temperature of 41 degrees. PIC discarded all out of temperature products. |
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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)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, ... |
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Kitchen- Several containers in the kitchen reach-in did not have any date markings to include when it was prepared or when to discard. |
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Priority (P) |
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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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Coffee Bar- Iced coffee and creamers were dated being open on 11-26-24 and discard on 12-2-24, as of the inspection on 12-12-24, they were still in use. |
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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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Ice Chest- Ice for sale in outside cooler did not have proper labeling to include the name and address.
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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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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Bag of Sugar stored on the floor in the ice prep area |
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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)(a)2 Warewashing sink must have 3 compartments and be adequately sized for equipment being washed |
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Firm does not have any stoppers to properly set up sanitizing sink. |
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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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Excessive food debris inside pizza reach-in |
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Core (C) |
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