| 01 PIC present, Knowledgeable, Duties |
in |
|
|
|
0 |
| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
out |
Due to number of Priority Violations. |
|
Priority Foundation (PF) |
0 |
| 13 Food separated and protected |
in |
|
|
|
0 |
| 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 |
out |
*Observed raw shell eggs stored above, open can of olives and open bottle of BBQ sauce in the sandwich cooler.
*Observed raw bacon stored in prep cooler above precooked egg patties and gravy. |
PIC did relocate the eggs, and bacon. |
Priority (P) |
1 |
| 16,17,18 cooking, reheating, cooling |
in |
|
|
|
0 |
| 16,17,18 18 Cooling time and temperature |
in |
|
|
|
0 |
| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
out |
*Observed fried egg patties in prep cooler with an internal temperature of 46F after more than six hours of cooling, when tested with Inspector's probe thermometer. Placed in cooler one day prior.
*Observed a pot of gravy in the prep cooler with an internal temperature of 72F after more than 2 hours of cooling. 630am removed from heat and tested after 930am. |
PIC did discard the out of temperature items, and proper cooling was discussed. |
Priority (P) |
1 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed the following food product not maintained at 135F or above when using inspector's probe thermometer: Fried Cheese Sticks 118F, Chicken Legs 118F and 121F, Fried Pickles 121F, and French Fries 102F.
*PIC was aware that one side of his hot holding unit was not heating properly, and it was still in use.
|
PIC voluntarily discarded all out of temperature items. |
Priority (P) |
3 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
*Observed 29 packages of single serve Ranch Dressing (box and container marked as Keep Refrigerated) stored under a counter, internal temperature 64F, when tested with Inspector's probe thermometer. |
PIC did voluntarily discard all out of temperature items. Holes were poked in each container to prevent their use. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
|
|
0 |
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
*Observed toilet bowl cleaner stored between the hand sink and drying dishes in the prep area. |
PIC did voluntarily remove all chemicals from the area. |
Priority Foundation (PF) |
0 |
| 33 Thermometers provided and accurate |
in |
|
|
|
0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
*Observed WIC to not have a temperature measuring device. |
|
Priority Foundation (PF) |
1 |
| 34 Food Properly labeled |
in |
|
|
|
0 |
| 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... |
out |
Observed in house made brownies and cookie bars made in-house and wrapped for retail sale without observing proper labels. The baked goods were in a customer self-service case. An attempt at labeling had been made but was incomplete.
*Observed in house made sandwiches in a customer self-service cooler, without any labeling, |
|
Priority Foundation (PF) |
2 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
|
|
|
0 |
| 35,36 0080-04-09-.06(5)(l) Dead or trapped birds, insects, rodents, and other pests removed |
out |
*Observed a dead rodent between the freezer and wall in storage room. |
|
Core (C) |
1 |
| 38,39 wiping cloth & washing produce |
in |
|
|
|
0 |
| 38,39 38 Wiping cloths properly used and stored |
in |
|
|
|
0 |
| 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 |
out |
*Observed wet wiping cloth stored on the prep cutting board. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
*Observed firm to have chlorine and ph. test strips, but the firm is using Quat sanitizer, as the chlorine available is lemon scented. |
|
Priority Foundation (PF) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
0 |
| 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. |
out |
*Observed white organic matter build up on the wooden lattice and ceiling in WIC.
*Observed excessive dust and cobweb build up between the retail drink cooler and wall, on retail floor. |
|
Core (C) |
1 |