| 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 4 priority food safety violations. Which demonstrates a lack of managerial control and teaching employees about food safety. |
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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)2 Handwashing sinks, properly supplied with soap |
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Restroom- Male and Female restrooms did not have any hand soap. |
Owner filled hand soap |
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)(II) Raw animal foods must be separated by species (unless intentionally combined) |
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3 bay sink- #1- Raw Chicken and raw pork were placed in the same sink and submerged in standing water at time of inspection.
#2- Raw Chicken and raw fish were placed in the same sink and submerged in standing water at time of inspection. |
Owner told employee to discard chicken, pork, and fish |
Priority (P) |
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| 19,20 safe temperature holding |
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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 Area- #1- two open jars of Mt. Olive Pickles on a table and not refrigerated as per manufacturers requirements, once opened. Using a state issued and calibrated probe thermometer jar of pickles was at 73 degrees. Above the safe cold holding temperature of 41 degrees. #2- 3 gallons of Milo's Ice Tea were not refrigerated as per manufactures instructions. Using a state issued and calibrated probe thermometer Ice Tea was at 70 degrees Above the safe cold holding temperature of 41 degrees.. |
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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)8 Date Marking; Discard food after 7 days at 41F |
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Reach-in- Firm thaws frozen pizza topping that per manufactures instructions require them to "keep frozen". Firm does not place a date mark of when product was thawed, opened, or to discard. |
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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)(d)1 Sanitizers level over manufacture's suggested use |
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3 bay sink- Employee demonstrated how to make a sanitizer sink using bleach. Using inspectors test strips, bleach was at 200ppm |
Employee drained sink and inspector showed employee how to use the bleach lid to measure and how much bleach is needed to reach 50-100 ppm. |
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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Retail Floor- Self Service doughnuts do not have an ingredient list and allergen information. |
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Priority Foundation (PF) |
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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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No test strips were available at time of inspection. |
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Priority Foundation (PF) |
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| 44,45 0080-04-09-.04(5)(a)6(ii) Warewashing sinks used to wash cloths, produce, or thaw food must be washed, rinsed, & sanitized before and after. |
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3 Bay Sink- (wash)green mold seen in the corners of the stainless steel 3 bay sink where raw chicken and pork were submerged in water. (rinse) Green mold seen in the corners where raw chicken and raw fish were submerged in water. (Sanitize) green mold in corners of empty sink. |
PIC told employee to discard food and clean sinks |
Core (C) |
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