| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC could not demonstrate knowledge needed for food safety preformed at this facility. |
Leaving food safety guidelines. |
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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Breading containers used for chicken ambient temperature not following 4-hour cleaning frequency.
Knife that was on the prep table in kitchen organic matter and has not been used today. Must follow 4-hour cleaning for food contact services at room temperature. |
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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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Told by employee PIC- Turn off boiled peanuts at closing and leave in crock on counter. In the morning when opening turn back on. |
Discarded at time of discussing. |
Priority (P) |
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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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probed food in warmer with temps between 101and 104 should be 135 or higher. Voluntarily pulled at time of noting.
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Voluntarily pulled at time of noting.
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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)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Kitchen- Several locations have chemicals stored with food containers and over food prep and freezer areas. |
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Priority Foundation (PF) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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Probe thermometer provided for employees preparing food not working. |
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Priority Foundation (PF) |
2 |
| 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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Kitchen- walls & backsplash of grill, floor around areas grease build up. Chest freezer needs defrosting lid no longer closing properly due to ice buildup. |
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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)(a) Maintained in good repair |
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Retail ceiling - several tile damage and leaking in containers onto floor. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
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Trash on ground around dumpster and tall grass against facility.
Storage/unused cooler/freezers clutter, unused equipment. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(2)(b)2 Ventilation/hood system/filtration installed not to cause contamination |
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kitchen- Vents at fryer/grill area excessive grease buildup. |
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Core (C) |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Personal belongs comingled with food for facility in glass door cooler in kitchen. |
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Core (C) |
0 |