| 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 5 priority violations which demonstrates a lack of food safety knowledge and or practices. |
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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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Kitchen Single Door Cooler-Raw pork was on the bottom of the cooler with raw ground beef placed on top. Raw chicken was stored on shelf directly above raw ground beef and raw pork. |
Employee relocated pork so it was above raw ground beef and raw chicken. |
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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Old dried food debris and grease on utensils placed into a clean bucket. Collianders and strainers on rack have old food build up. |
PIC will have employee clean utensils. |
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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Using a state issued and calibrated probe thermometer, Potatos (107), Chicken (125), Chicken Tenders (125), and breakfast sandwiches (107/112) were below the safe hot holding temperature of 135 degrees. |
PIC discarded out of temperature product |
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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#1-Using a state issued and calibrated probe thermometer, Sliced yellow cheese (65) and raw chicken (71) were sitting on the kitchen prep table above the safe cold holding temperature of 41 degrees.
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#2-Using a state issued and calibrated probe thermometer, Chocolate milk in the walk-in cooler was holding at 46 degrees on the top shelf. Whole milk on the bottom shelf was holding at 46 degrees, above the safe cold holding temperature of 41 degrees. |
#1-Employee discarded out of temperature food.
#2- PIC removed milk and will discard. |
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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Kitchen Single Door Cooler- Open package of smoked sausage was wrapped in a deli glove without a date mark to indicate when it opened or when to discard. |
Employee discarded smoked sausage. |
Priority (P) |
1 |
| 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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#1-Meatballs were thawing under the kitchen prep table, using a state issued and calibrated probe thermometer meatballs were 21 degrees.
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#2-Pan of chicken was submerged and thawing in standing water in the 3 bay sink. Using a state issued and calibrated probe thermometer the chicken was at 31 degrees. |
#1-Employee relocated meatballs to a cooler.
#2- discussed proper thawing with employee and they ran cold water over the frozen chicken. |
Core (C) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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At time of inspection a probe thermometer could not be located |
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Priority Foundation (PF) |
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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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Store bagged ice in the ice Freezer outside did not have the name & address of manufacturer on the bags or draw strings. |
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Priority Foundation (PF) |
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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)(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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#1-Kitchen- plastic bins containing potato and chicken breading stored on the floor.
#2- Back Storage- Plastic bins containing extra flour and breading material stored on the floor with lids that do not seal. Bags of flour are the plastic bins with old moist food debris. |
PIC stated flour and breading material will be discarded. |
Core (C) |
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| 40,41 Utensils |
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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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Cleaned pans are stacked on top of each other while wet and not able to air dry. Discussed with PIC how to stack pans so they can air dry. |
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Core (C) |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Clean utensils stored in a box on the floor below retail warmer. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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#1-Breading material is stored in gray totes that are not food grade. Discussed with PIC where food grade labels can be located and what to look for.
#2- Walk-in Freezer- raw chicken stored directly into non-food grade grocery bags without any separation between the bag and the food. Firm can store food in a food safe bag and then place into grocery bags, but food needs a food safe barrier between food and grocery bags. |
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Priority (P) |
1 |