| 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 6 priority violations, 4 core, and 4 priority foundations during these inspections which demonstrates a lack of food safety awareness and practices. |
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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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Condiment Cooler- 2 Two different containers of Chicken wings had mold on the chicken wings. Cut green peppers stored on the top of the condiment cooler had mold. |
PIC discarded all moldy food |
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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Food Choppers and Potato wedgers under the condiment cooler and in the kitchen had old food debris on the blades. PIC stated that the chopper and wedgers are not being used any longer. |
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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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Kitchen- PIC states that breading containers are cleaned every 2-3 days. Breading containers had dried and wet food debris on the sides of the container. |
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Priority (P) |
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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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Using Inspectors test strips, firm only has 100 ppm of sanitizer being dispensed from sanitizer dispenser. |
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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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Retail Warmer- Using a state issued and calibrated probe thermometer, Chicken sandwiches in the retail warmer were hot holding at 117 degrees, below the safe hot holding temperature of 135 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)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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Cut green peppers in the condiment cooler and cut Watermolen packaged in the retail cooler did not have any date mark to determine when it was cut or 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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#1-Boxed and bagged creamers in the cream dispenser and iced coffee in the dispenser did not have a date mark. Iced coffee box stated that once opened it must be refrigerated. ///#2-Condiment cooler- PIC states that wings in the condiment cooler are held from Sunday to Sunday which is 8 days. ///-#3-Boxes of corn dogs and egg rolls state to keep frozen but were in the walk-in Cooler without any date mark when they were thawed |
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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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Retail Sales Floor- Firm sells induvial cookies that they package without an ingredient label or allergen information. |
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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(2)(b)5 Outer Openings - Protected |
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Back Storage room- Firm stores single use cups, bottled drinks, and a chest freezer in a back storage room that has visible gaps in the roof/walls were pests and animals can enter. |
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Core (C) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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In use tongs stored on the counter, not protected from contamination. |
PIC placed tongs in a bucket of water, suggested PIC place utensils in sanitizer instead of water. |
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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Firm had in date test strips that had been water logged but had dried out, making them unable to use. Firm had other test strips that had expired. |
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Priority Foundation (PF) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(5)(h) Toilet room cleaning frequency |
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Women's toilet room had an overflowing (around 15 gallon) trash can that is causing trash to fall on floor |
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Core (C) |
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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)(n) Premises maintained free of unnecessary items and litter |
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Firm has a shopping cart in kitchen that has grease and dirt. A rusty dry wall hand saw was stored on top of food boxes in the walk-in cooler. |
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Core (C) |
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