| 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 which demonstrates a lack of food safety knowledge and or practices. |
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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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3 Bay Sink- No hand soap at hand sink near 3 bay hand sink. |
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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(2)(b)5 Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. |
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Condiment Cooler- open metal can of condensed milk in cooler. employee stated can was opened yesterday. |
PIC discarded opened metal can and its contents. |
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)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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#1-Walk-in Cooler- Bacon stored above lettuce.
#2- Meat Prep- Ready to eat beef jerky stored under table where raw pork was being cut and processed. |
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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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Meat- Meat Grinder had buildup of old debris on the neck and body of the grinder. |
PIC took meat grinder apart to have it re-cleaned. |
Priority Foundation (PF) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Kitchen- Firm stores rags in a bucket of water, bleach, and degreaser. Firm uses rags soaked in bleach/degreaser/water in buckets of bleach water to sanitize. Due to rags being soaked in degreaser and bleach sanitizing bucket cannot be accurately tested. |
Firm told to stop soaking rags in degreaser and retrieved clean dry rags and replaced sanitizing bucket with only bleach and water. |
Priority Foundation (PF) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 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. |
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Walk-in Cooler- Using a state issued and calibrated probe thermometer several pans of pork, beef and a large pot of soap were above the safe cold holding temperature of 41 degrees. Per the PIC, 2 pans of pork and 2 pans of beef were placed in the Walk-in Cooler around 1600hrs on 4/20/25 and at around 1015 hours on 04/21/25 they were between 54 to 74 degrees. A large pot of soup that was placed in the walk-in cooler on 4/20/25 at around 1200 hours was cold holding at 66 degrees when checked at 1015 hours on 4/21/25. |
Reviewed cool down time frame with PIC and PIC discarded all out of temperature foods. |
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, Rotisserie Chicken being hot held in the warmer was hot holding at 124 degrees, below the safe hot holding temperature of 135 degrees |
PIC stated chicken had been in the steam table for 30 minutes and was allowed to bring temperature up to proper hot holding. |
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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Retail Floor- Using a state issued and calibrated probe thermometer, Cut fruit/ Cactus Pear on the retail floor near the registers were above the safe cold holding temperature of 41 degrees. |
PIC discarded fruit/ Cactus pear. |
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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#1-Meat Department- Open packages of bologna were stored in a plastic bag without a date mark on when they were opened or to discard.
#2- Condiment cooler- Shrimp ceviche stored in cooler did not have a date mark.
#3- Meat Walk-in cooler- cut meats and sauces in the cooler did not have date marks on when they were prepared or to discarded |
PIC discarded the open packages of bologna, shrimp ceviche, and sauces. |
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(1) Chemicals shall have identifying Information |
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3-Bay Sink- Clear bottle with a yellow-ish colored liquid was stored hanging off the 3 bay sink facet. |
PIC stated it was bleached and re-located bottle to where other chemicals are stored. |
Priority Foundation (PF) |
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| 26 Variance obtained; Specialized Processes |
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| 26 0080-04-09-.03(5)(b)1 Variance obtained for Specialized Processes (Smoking food, Curing food, food additives for preservation, reduced oxygen packing (with exceptions), molluscan shellfish life-... |
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Firm makes their own beef jerky and stores meat at room temperature without a variance to ensure it is shelf stable and cooked properly to prevent pathogen growth. |
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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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#1-Firm repackages corn bread without an ingredient list.
#2- Firm sells packaged ice cream without and ingredient list or allergen information on the label. |
PIC discarded corn bread and will pull ice cream to return to the vendor for proper labeling. |
Priority Foundation (PF) |
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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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Open bottles of water belonging to employees were throughout the firm above retail food items. Firm needs to keep employee personal items seperate from retail food items. |
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Core (C) |
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