| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Firm received 4 priority violations for hot holding, cold holding, and date marking, and sanitizer during today's inspection; 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)3 Handwashing sinks, properly supplied with drying devices |
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Men's restroom did not have a drying device at time of inspection. |
PIC placed paper towels in restroom due to electric dryer not working. |
Priority Foundation (PF) |
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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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Ice Machine- Ice guard has brown organic build up. Ice machine needs to be cleaned and sanitized. |
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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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Using a state issued and calibrated probe thermometer several pans to include Chicken wings (114 and 121), Breakfast sandwich's (108/110), and Chicken tenders (123) were below the safe hot holding temperature of 135 degrees. |
PIC discarded all hot food items 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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Using a state issued and calibrated probe thermometer sliced yellow cheese that requires to kept at 41 degrees or below, was 49 degrees. |
PIC discarded cheese. |
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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#1-Walk-in Kitchen Cooler- 2 different containers or smoked sausage did not have a date mark to indicate when they were opened, cut, or to discard. PIC and employees gave a time frame of preparation from earlier this morning,6/5/25, to three days ago. ////
#2-Firm is packaging ranch and honey mustard dressings into souffle cups and not date marking when they were created or to discard. |
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Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
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Firm is using Spectrum 2+ as their sanitizer at 400PPM at time of inspection. Per the manufacture instructions, only 200PPM is listed on the bottle. Water will need to be added to dilute the sanitizer. Showed PIC where manufactures instructions are located on the bottle. |
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Priority (P) |
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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(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Beverage Station- Mice droppings in cabinet under retail soda fountain machine. Per PIC firm is using Cook's Pest. |
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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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Walk-in Kitchen Cooler- Box of eggs stored on the floor in walk-in cooler. |
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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(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
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3-Bay Sink- Sink has pieces of metal that is silicon caulked to the portion where the sink is separated. Silicone caulk is turning black and moldy and has gaps that are not easy to clean, dry and, is also storing water in gaps. |
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Core (C) |
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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, test strips were waterlogged/ contaminated and not able to be used. PIC stated firm will get new test strips. |
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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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#1-Vent/Hoods- portion of vent hoods that above employees cooking has grease pooling where food passes, when it is taken off the stove. ////
#2- ANSUL system that is directly above stove burners and pots of food cooking have pooling grease that needs to be cleaned before it drips and contaminates food. Firm will need to pause cooking to wipe ANSUL system to avoid injuries. |
PIC wiped vent hood. |
Core (C) |
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