| 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 or practices. |
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Priority Foundation (PF) |
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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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Deli Slicer- Deli slicer is used from 0800hrs until around 1800/1900hrs but it only cleaned around 1900hrs. Firm needs to clean the deli slicer after 4 hours of initial use due to being at ambient temperature during the workday. |
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Priority (P) |
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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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Firm was asked to create a sanitizer sink as they normally would. Sanitizing sink had less then 50PPM of bleach when tested |
Inspector remade sanitizing sink with Employees and tested sink using test strips to show how to test, how much water is needed, and how much bleach is needed. |
Priority (P) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Sanitizer bucket was filled with Bleach, Water, and Soap. Unable to get an accurate reading. |
PIC had employee discard sanitizing bucket with only bleach and water. |
Priority Foundation (PF) |
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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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Open Air Milk Cooler was cold holding at 49 degrees. Cooler had several food items hanging off the shelf and appeared to be over stocked. Using a state issued and calibrated probe thermometer Milk (47), Chicken Hotdogs (46), and Hotlinks (46) were above the safe cold holding temperature of 41 degrees. |
PIC had Employees discard cold foods above 41 degrees and begin to empty cooler until it can hold foods below 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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Employee stated firm makes their own sausage for retail sales and normally last for 3 days. At time of inspection employee stated sausage was made yesterday and did not have a date mark of when it was created or to discard. |
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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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Firm repackages manufactured cheese dip into smaller packages using firms own single service containers. Several repackaged cheese were dated 05-15-25 and 05-12-25 past 7 days from date of being repackaged. Firm will have to discard food held longer then 7 days. |
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Priority (P) |
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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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Per PIC firm does not have 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)(a) Food identity shall be honestly presented, not misleading. Safe food handling label on raw foods that require further processing. |
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Firm repackages eggs flats for induvial retail sales without a Safe Food handling label. |
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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)5 Outer Openings - Protected |
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Firm has a gap between the storeroom door frame and the wall that pests can enter through. Firm will need to close the gap. |
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Core (C) |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Back Room- Live cockroach was seen walking under generator stored on floor, not near any food items or single service containers. |
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Priority Foundation (PF) |
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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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Boxes containing raw beef stored on floor in meat prep area. |
Employee relocated beef off the floor |
Core (C) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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Employee seen cutting and working with raw beef without wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
Employee put a hat on. |
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)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Dirty knives stored on magnetic strip with clean knives. Raw meat residue on magnetic strip and wall. |
All knives removed, to be re-cleaned. |
Core (C) |
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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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Back of band saw has old dried food debris, Meat slicer handles have old dried food debris. |
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Core (C) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
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Female restroom in the back area did not have a covered receptacle for sanitary napkins.
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Core (C) |
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