| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Firm has 4 priority violations which demonstrates a lack of managerial duties in training employees on safe food handling practices and procedures.
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Priority Foundation (PF) |
3 |
| 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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Customer restroom did not have a drying device at time of inspection. |
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Priority Foundation (PF) |
1 |
| 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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#1-Deli- PIC states that deli slicer has not been used today, 6/24/25, but had old dried food debris on slicer body, slicer blade, and blade guard. PIC stated that slicer was last used yesterday, 6/23/25. Slicer will need to be cleaned and sanitized before being used. ////
#2-Kitchen- Breading containers have old dried food debris on the sides of the breading containers and in the breading material. PIC states that breading containers are cleaned every other day. Inspector explained food contact surfaces must be cleaned every 4 hours when left out at ambient temperature.
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Priority (P) |
3 |
| 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, Chicken tenders (120,130) and Chicken Gizzards (111) were found to be below the safe hot holding temperature of 135 degrees |
PIC discarded Chicken tenders and gizzards. |
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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#1- Using a state issued and calibrated probe thermometer, Small souffle cups of honey mustard with manufacture instructions to keep refrigerated were on top of the deli cooler were at 75 degrees. ////
#2- Using a state issued and calibrated probe thermometer Open and unopened chubs of Deli meat, cheeses, and hot dogs on the top shelf in the deli case were above the safe cold holding temperature of 41 degrees. |
PIC discarded the honey mustard, deli meat, cheeses, and hot dogs. |
Priority (P) |
3 |
| 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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Open package of deli turkey in the deli case did not have a date mark of when it was opened or to discard. |
PIC discarded open chub of deli turkey. |
Priority (P) |
1 |
| 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)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Spray can of Hot Shot bug spray stored on bottom shelf of prep table with pizza slicer and single service lids. |
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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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Tongs being used for the retail warmer were stored in a box of condiment packets for the retail warmer. |
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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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Firm is covering shelves in the deli case and on the kitchen prep table with foil. Foil is beggining to fall apart and is no longer easily cleanable. |
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Core (C) |
0 |