| 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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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Kitchen employee was not properly trained on how to wash and sanitize cooking equipment. Person In Charge Needs to ensure all employees have knowledge of safe food practices and temperatures. |
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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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Kitchen- Partially burned cigarette stored on shelf, next to food equipment and above fish fry seasoning. |
Employee discarded cigarette. |
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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Kitchen Glass Door Cooler- Raw Chicken stored in containers that are top of containers of raw fish; on shelves directly above buckets of cut potatoes. Employee relocated potatoes to the top, followed by fish, and raw chicken on the bottom. |
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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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#1-Retail Service area- Slicer had old, dried food debris on blade, slicer body, and slicer arm.
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#2-Ice Machine- Ice guard in the ice machine has black organic material and needs 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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#1- Retail Warmer- Using a state issued and calibrated probe thermometer, smoked sausage (127 degrees) was below the safe hot holding temperature of 135 degrees. ////
#2-Pizza Warmer- Using a state issued and calibrated probe thermometer, top pizza wings (129 degrees) and bottom pizza wings (132 degrees) were below the safe hot holding temperature of 135 degrees. |
Employee discarded all hot food below 135 degrees. |
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-Retail Service Area- Using a state issued and calibrated probe thermometer, yellow cheese (69 degrees), bottle of mayonnaise (75 degrees), and two different jars of open peppers (76 and 76 degrees) were above the safe cold holding temperature of 41 degrees. ////
#2-Pizza Reach-in- Using a state issued and calibrated probe thermometer, all food in the pizza reach-in was cold holding between 45 to 51 degrees, above the safe cold holding temperature 41 degrees and were discarded. |
Employee discarded all cold food above 41 degrees. |
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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Deli Case- two open packages of cajon turkey did not have a date marked to indicate when they were open or to discard. |
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Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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#1-At time of inspection no thermometers were located in the retail food warmer. ///
#2-At time of inspection no thermometer could be located in the pizza reach-in.
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Priority Foundation (PF) |
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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 PIC and employee could not locate a probe thermometer. |
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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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Retail Sales Floor- Donut case with donuts inside does not have an ingredient list or allergen information. |
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Priority Foundation (PF) |
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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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Retail Sales floor- Tongs used for donut case are not protected from contamination and just hanging off of the donut case door, at elbow level. |
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Core (C) |
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