| 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 todays inspection which demonstrates a lack of food safety practices and or knowledge. |
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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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Meat Room- At time of inspection, meat room hand sink did not have a drying device. |
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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)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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Retail sales floor- Raw sausage stored above ready to eat bologna and fully cooked sausage in retail coolers. |
Employee relocated ready to eat foods to different shelving. |
Priority (P) |
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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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Retail Coolers- raw chicken stored over fish and raw sausage stored over fish in the retail coolers in two different locations. |
Employee relocated raw chicken and raw sausages away from intact fish |
Priority (P) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
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Deli Walk-in Cooler- Hot food items, green beans and Mac-N-Cheese, are placed in two 4 inch deep foil trays, a half hotel pan, and then covered with foil before being placed into the deli-walk-in cooler around 1800 to 1900 hrs on 07/01/25. Using a state issued and calibrated probe thermometer Green beans (50) and Mac-N-Cheese (48) were not cooled under 41 degrees within 6 hours; when their temperatures was taken on 07/02/25 at 0737 hrs. Other foods from 7/1/25, Mash Potatoes and previously heated bagged sausage gravy, were still above 41 degrees at time of inspection. |
Employee discarded food not properly cooled |
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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Deli- Open bottles of Worchester (68) and soy sauce(68) with instructions to keep refrigerated after opening were out at ambient temperature. |
Employee discarded sauces. |
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)8 Date Marking; Discard food after 7 days at 41F |
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#1-Deli- Open chub of Turkey was dated 6/25 to 7/2 in the deli cooler. All open deli meats were date marked with 8 days. Discussed with employee that open deli meats are only good for 7 day it is opened counts as day 1. Only one open deli meat was past 7 days at 41 degrees.
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#2- Produce- Firm cut watermelon, honey dew, and cantaloupe had packed dates from 6/20 to 6/25 on the retail sales floor at time of inspection on 7/2/25 |
employee discarded open turkey and will re-date open meats to reflect 7 days and not 8 days.//
Employee discarded cut fruit prepared past 7 days. |
Priority (P) |
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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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Meat Department- Employee seen cutting raw meat without wearing a beard restraint with facial hair longer then 1/4 inch. |
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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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Deli- Storage rack in kitchen has old food debris and spices spilled on rack and needs to be cleaned.
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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)(b) Physical facilities shall be cleaned as often as necessary |
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Deli- Area behind the fryers has excessive grease pooling with food debris. Area needs to be cleaned. |
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Core (C) |
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