| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Firm has 7 Priority violations which demonstrates a lack of food safety knowledge. During todays inspection firm was hot holding food below 135 degrees, storing raw chicken above ready to eat cheese, and has repeat violations for not cleaning food contact surfaces within 4 hours. Firm was storing raw chicken at room temperature while not preparing it, and has product stored without any datemarking and product still kept in the coolers after 7 days after being open. |
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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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No drying device at rest room. |
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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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No hand washing signs at kitchen hand sink or in the restroom. |
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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)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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Walk-in Cooler- Raw chicken stored on the shelf directly above ready to eat cheese. |
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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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breading cart excessive old breading build up needs a regular cleaning schedule
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Priority Foundation (PF) |
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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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Deli slicer has old food build up on the guard, under the slicer guards, and the blade, not being broken down and sanitized every 4 hours, PIC states that slicer has not been cleaned since last night. |
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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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Fried Chicken wings, Various Chicken Tenders had their temperature taken using a state issued and calibrated probe thermometer and were below the safe hot holding temperature of 135 degrees. |
PIC had employee discard out food below 135 degrees. |
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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#1- Kitchen- 3 bus pans of chicken were sitting on a cart for at least 1.5 hours and were between 54 to 60 degrees, not being prepared. Employee discarded product.
#2-Open mayo (75 degrees) container and three open jars of dill pickle chips (69 degrees) were left out at ambient room temperature where the labels required, they needed to be refrigerated after opening. The above temperature was taken using a state issued and calibrated probe thermometer.
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PIC discarded open products |
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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No date marking on cranberry sauce and two packages of open bologna. |
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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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Firm had two different open packages of deli meat being open and held past 7 days, one was dated to be discarded 1/22 and the other had a discard date of 1/26. |
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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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Bagged ice not labeled with facility name and address
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Firm showed a roll of tape that had with name and address, but none were on the bagged ice at time of inspection. |
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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Firm has gaps in the back door leading into the store room where extra beverages and single service containers are kept. |
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Core (C) |
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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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Back storage room where food containers are kept has several mud dauber nests on wall. |
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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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Walk-in Freezer- Several boxes of food stored directly on the floor. |
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Core (C) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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3-bay sink- pans above the 3 bay sink were placed on top of each other while wet and are not able to air dry. |
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Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 49 Sewage and waste water disposal |
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| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
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Mop sink drain pipe not connected. Pouring mop water on ground
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PIC tried to reconnect pipe into wall |
Priority (P) |
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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)(b) Physical facilities shall be cleaned as often as necessary |
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Excessive grease build up on vents and hoods. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 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 |
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Kitchen- Open can of Dr. Pepper was stored on a shelf above the prep table where Butter Flavored oil and spices are stored |
Employee discarded drink |
Core (C) |
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