| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC was unable to demonstrate adequate knowledge of safe cold holding temperatures, proper ware washing procedures, and sanitizer concentration. |
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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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Due to the number of violations, especially priority and repeat violations, PIC has not been able to demonstrate active managerial control. |
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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(1) Safe, Unadulterated, and Honestly Presented |
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Observed the container of sliced mushrooms in the kitchen area two-door cooler to have grey and white organic build-up all over the product. |
PIC voluntarily discarded adulterated product. |
Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed the concentration of the chlorine bleach in the sanitize compartment of the three-compartment sink to be 10PPM. |
Sink was emptied and inspector demonstrated proper sanitizer concentration to PIC. |
Priority (P) |
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| 19,20 safe temperature holding |
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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 tray of eggs and a package of sliced cheese stored at room temperature with internal temperatures ranging from 58F-80F when the temperature was checked with inspector's probe thermometer.
**Observed several items in the kitchen area 2-door cooler with internal temperatures ranging from 57F-63F when the temperature was checked with inspector's probe thermometer. |
PIC voluntarily discarded all out of temperature products. |
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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Observed a container of sliced mushrooms in the retail beverage cooler with no date marking. |
PIC voluntarily discarded product and inspector discussed proper date marking for TCS items with PIC. |
Priority (P) |
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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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Observed a container of sliced mushrooms in the kitchen area 2-door cooler that was dated 2/27. |
PIC voluntarily discarded product and inspector discussed date marking best practices with PIC. |
Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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Observed the two-door cooler in the kitchen area to be maintaining a temperature of 57F when checked with inspector's infrared thermometer. This caused all TCS products inside the cooler to be above the 41F limit for safe cold holding. |
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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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Observed in use tongs stored directly on top of the warmer uncovered and unprotected. |
PIC voluntarily covered tongs stored on top of the warmer. |
Core (C) |
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| 44,45 Utensils and equipment |
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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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Observed the only test kits to measure the concentration of sanitizing solutions are for quaternary ammonia which the firm is out of currently, and they are also expired with expiration dates of 11/1/24 and 2/1/24. |
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Priority Foundation (PF) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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Observed heavy food debris along the bottom edge of the two-door freezer in the kitchen area. |
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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)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. |
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Observed three brooms stored improperly with bristles directly on the floor of the kitchen area. |
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Core (C) |
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