| 01 PIC present, Knowledgeable, Duties |
in |
|
|
|
0 |
| 01 0080-04-09-.02(1)(a) Designated person in charge present |
out |
Observed several priority violations that note that firm PIC does not have Managerial Control of firm's Food Safety. |
|
Priority Foundation (PF) |
0 |
| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
out |
Observed when asking PIC about the sanitizer they use at the firm and how to test it; they were not able to speak to any processes or sanitizer. **Observed when asking chef what temperature that they cook their chicken to; they were not able to give a correct cooking temperature. PIC stated 145F. All chicken cooked from raw today was voluntarily discarded by PIC during today's inspection because of internal temperature issues. |
|
Priority Foundation (PF) |
1 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed clearish, organic matter set up on the ice shield of the ice machine. |
|
Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Observed when asking PIC the proper rate for testing sanitizer that the PIC stated between 400 to 500 ppm. |
|
Priority Foundation (PF) |
0 |
| 16,17,18 cooking, reheating, cooling |
in |
|
|
|
0 |
| 16,17,18 16 Cooking time and temperature |
in |
|
|
|
0 |
| 16,17,18 0080-04-09-.03(4)(a) Raw Animal Foods cooked to the required time and temperature |
out |
Observed when asking PIC their process for cooking chicken from raw they stated that it was cooked and placed into the hot box with no internal temperatures being taken. After asking PIC the proper cooking temperature for chicken; the PIC stated 145F. All chicken cooked from raw was voluntarily discarded by PIC during inspection. |
|
Priority (P) |
1 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed several pieces of fried chicken thighs and legs with inside of retail hot box with an internal temperature between 112 to 121F using my probe thermometer. All chicken cooked from raw was voluntarily discarded during today's inspection by PIC because of internal temperatures and lack of Food Safety knowledge. |
|
Priority (P) |
5 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
0 |
| 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, ... |
out |
Observed several prepped items like TCS cut onions, bell peppers, and toppings missing any date marking of when it was created or when it needs to be discarded. PIC stated that all foods were prepped last night. (8/28/25) |
|
Priority (P) |
1 |
| 32 Approved thawing methods |
in |
|
|
|
0 |
| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
Observed several pieces of partial frozen TCS pork chops sitting out at ambient temperature, in bloody water, and on top of prep table and not under continuously running water or inside of a cooler. PIC voluntarily discarded all partial frozen pork chops during today's inspection. |
|
Core (C) |
1 |
| 33 Thermometers provided and accurate |
in |
|
|
|
0 |
| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
Observed no probe thermometer was available during todays' inspection. |
|
Priority Foundation (PF) |
0 |
| 34 Food Properly labeled |
in |
|
|
|
0 |
| 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... |
out |
Observed firm bagging their own ice and missing proper labeling of Name, Address, and Phone # for traceability. |
|
Priority Foundation (PF) |
0 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 40 In use utensils properly stored |
in |
|
|
|
0 |
| 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. |
out |
Observed 2 ice scoops used in bagging of firm ice to be sitting out on top of ice machine, uncovered, and open to contamination. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Observed firm using Quaternary Ammonia sanitizer but test strips were dated 10/2021, which makes them out of date and not accurate. |
|
Priority Foundation (PF) |
1 |