| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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PIC shall maintain food safety and sanitation practices in a retail food establishment. Observed (6) priority violations during this inspection. |
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Priority Foundation (PF) |
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| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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coffee cup sitting in the food prep area where the seasoning is stored. |
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Priority (P) |
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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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Inside the WIC (kitchen area) raw fish, chicken and packaged beef were not properly separated while in storage. |
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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 containers need cleaning. |
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Priority Foundation (PF) |
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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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rice 118F, BBQ chicken 118,120F |
Food items were removed and safely reheated to appropriate temperature, by checking internal with food probed thermometer. |
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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Observed a large pan of cut onions and bell peppers mixed sitting at room temperature 67F.
Raw chicken wings and tenders in preparation is 46,53F. The inspector discussed separating to smaller containers and using ice to ensure the cut vegetables remain at 41F or below while out in the kitchen prep area. The inspector demonstrated with PIC. The inspector discussed having only a few raw chicken items out during lunch rush so the temperature of the chicken will not rise. |
PIC discarded the vegetable mix. PIC discarded the chicken. |
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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Cooked beans in walk in cooler did not have a date present. |
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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)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Chemicals underneath the 3 compartments sink near pans and pots sitting on the floor. WD-40 and bottle of Windex stored above bread at the cash register area |
employees moved the chemicals to safer location at the register |
Priority Foundation (PF) |
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| 24,25 0080-04-09-.07(2)(c) Poisonous or toxic material containers may not be used to store food |
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Non food grade buckets used to store batter inside. |
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Priority (P) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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A slab of pork ribs sitting in 86F water in the kitchen prep area. The internal temperature of the of the ribs were 35F. |
The PIC removed from the water and placed in the walk in cooler until ready to use. |
Core (C) |
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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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Open cans of food in walk in cooler (kitchen area) wrapped in plastic. The inspector discussed once the can is open remove the remaining food in a covered container/bowl with name and date present. Uncovered unattended breading in the kitchen prep area, must always be covered or placed. |
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Priority (P) |
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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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Breading sitting directly on the floor in the kitchen prep area and open. |
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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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Ice scoops not covered or protected near the ice machine. |
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Core (C) |
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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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The cart used to prep chicken breading need cleaning and cardboard to be removed. |
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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)(b) Physical facilities shall be cleaned as often as necessary |
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Observed the kitchen floor area complete disarray with boxes and excessive flour scattered everywhere. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. |
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Brooms and mops laying on the floor instead of hanging up. |
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Core (C) |
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