| 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 4 priority violations which demonstrates a lack of food safety knowledge and or practices. During the inspection employees did not know food contact cleaning frequency at ambient temperature, Cigarettes smoking is not allowed in the kitchen, and had cold holding violations. |
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Priority Foundation (PF) |
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| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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#1-Kitchen/ Retail cashier area- Employee was actively smoking a cigarette in the cashier area with the door open that leads into the kitchen (No barrier). Inspector told employee they cannot smoke in the kitchen. ////
#2- 3-Bay Sink- partially smoked cigarette with ashes stored on shelf above the 3-bay sink. ////
#3- Storage Room- two cigarette butts on the floor with one butt behind the can rack and another under a pallet containing canned beverages. |
Employee exited kitchen area with cigarette still smoking in his hand. |
Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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Hand sink in the back of the store was not supplied with soap at time of inspection. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Hand sink in the back of the store was not supplied with a drying device at time of inspection. |
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Priority Foundation (PF) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
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| 09,10,11,12 0080-04-09-.03(2)(b)5 Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. |
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#1- Deli Case- open metal can of evaporated milk was located in the Deli Case.
#2-Back storage- #10 can of tomato sauce on can rack was rusted on the bottom seams. Another #10 can on rack was damaged with a large dent on the side and top seam of the can were damaged. |
Employee Discarded open metal can and its contents |
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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Kitchen #1-Breading container in the kitchen had old chicken residue in the bread, bread and container need to be cleaned every 4 hours. ////
#2-Employee states that deli slicer is taken apart and sanitized every two days and not every 4 hours from initial use. Employee was asked to take slicer apart and old dried food debris was on slicer blade and area between blade guard and slicer blade. Food contact equipment must be cleaned at least every 4 hours from initial use when kept at ambient temperature.
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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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Kitchen- Using a state issued and calibrated probe thermometer chicken tenders (64) and chicken wings (52) were above the safe cold holding temperature of 41 degrees in the condiment cooler. #2- Using a state issued and calibrated probe thermometer sliced ham in the condiment cooler was cold holding at 52 degrees, above the cold holding temperature of 41degrees. |
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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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Employee demonstrated how firm creates a sanitizer sink and used the firms test strips, sanitizer sink was at 200 PPM, above the 50ppm for chlorine. |
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Priority (P) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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3-Bay Sink- #1- 2 tubes/ sleeves of ground beef were on 3-bay sink drain board thawing without running water or under refrigeration. Using a state issued and calibrated probe thermometer beef was 26 degrees. //// #2 Bags of chicken tenders and chicken wings were thawing in one of the 3 bay sinks standing water. Using a state issued and calibrated probe thermometer the standing water was 101 in some areas and 91 degrees in other area. Chicken was checked with a state issued and calibrated probe thermometer and was found to be 41 degrees. |
Employee relocated ground beef to Walk-in cooler. |
Core (C) |
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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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Front door is not closing properly leaving a gap where pests can enter on the bottom of the door. |
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Core (C) |
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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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Retail Sales floor- Bags of chips are being stored on the bottom rack of the chip displays. Some of the racks are not 6 inches above the floor and are missing chip boxes, allowing bags of chips to make contact with the floor. |
Employee relocated several bags of chips to a higher shelf. |
Core (C) |
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| 44,45 Utensils and equipment |
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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)(a)2 Warewashing sink must have 3 compartments and be adequately sized for equipment being washed |
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At time of inspection employees were unable to locate 3 bay sink stoppers to properly clean and sanitize equipment. |
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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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Vent guards in Walk-in Cooler have excessive dust and need to be cleaned. |
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Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 47 Hot and cold water available |
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| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
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Hand sink in the ice machine area did not have hot water at time of inspection. Owner stated via phone that hot water to the hand sink in the ice machine area is turned off. Inspector explained to owner via phone, that hot water needs to be available at times. |
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Priority Foundation (PF) |
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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)(a) Maintained in good repair |
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#1- Several ceiling tiles had water stain, and one was missing on the sales floor. Walk-in freezer door was damaged causing ice build up around door. /// #2-Food Storage Area- Hole in wall in store room needs to be repaired to avoid pests from entering storage areas. |
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Core (C) |
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