| 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 during today's inspection for violations including but not limited to hot and cold holding and keeping raw animal species separate. 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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Ice Prep Area- at time of inspection, no soap at ice prep area hand sink. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Ice Prep Area- At time of inspection no drying device at ice prep area hand sink. |
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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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Walk-in Cooler- Raw fish in same bowl as raw pork. |
Firm discarded fish and pork. |
Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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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- Breading bins have multi-colored organic debris on the inside and outside of bins used to bread food. Per PIC flour is sifted regularly but bins are cleaned 1-2 times a week. Explained to PIC that bins must be cleaned every 4 hours after initial use, not just breading material. |
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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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#1-Retail Warmer- Using a state issued and calibrated probe thermometer, Fried chicken was hot holding at 109 degrees, below the safe hot holding temperature of 135 degrees.
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#2- Retail counter table- Using a state issued and calibrated probe thermometer, giblet gravy was on the retail table at 127 degrees, below the safe hot holding temperature of 135 degrees. |
PIC discarded chicken and gravy. |
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-Kitchen- Using a state issued and calibrated probe thermometer an open bottle of Parm/ranch dressing was stored under a prep table at 78 degrees. The manufacture label states sauce needs to be refrigerated after opening. ////
#2- Retail Service Area- Using a state issued and calibrated probe thermometer, yellow cheese on the counter was at 74 degrees, above the safe cold holding temperature of 41 degrees. |
PIC discarded sauce and cheese. |
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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Cold Case- Firm repackages cakes into individual retail containers without an ingredient list and 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)3 Insect control devices shall not be installed over food preparation, clean equipment, utensil, single service items. |
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Kitchen- Fly Strip with flies attached placed over oven between prep table and kitchen food 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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Retail Service Area- Firm heated up a #10 can of giblet gravy then placed the heated gravy back into a metal #10 can, before placing into retail service area. Explained to PIC that metal cans are not meant to store reheated foods and are not easily cleanable.
Walk-in Cooler- Sliced ham was stored in non-food grade plastic grocery bags. Advised PIC that grocery bags are used to move items but are not designed to have direct food contact with food items. Advised PIC that firm can store food in the grocery bags if there is a food safe barrier between the food and grocery bag |
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Priority (P) |
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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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At time of inspection firm is using a quat based sanitizer but only had test strips for chlorine. Firm also had bleach nearby but are using Sani Quad (QUAT) as their sanitizer for kitchen equipment and did not have the proper Quat based test strips |
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Priority Foundation (PF) |
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