| 13 Food separated and protected |
in |
|
|
|
0 |
| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
out |
Kitchen glass door cooler- Raw chicken stored on shelf above raw fish and raw pork. |
Employee relocated raw chicken to bottom shelf, below raw fish and raw pork. |
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Ice Machine- Black organic material on ice guard in ice machine. Ice Machine will need to be thawed, cleaned, and sanitized. |
|
Priority Foundation (PF) |
0 |
| 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 |
Retail Warmer- Using a state issued and calibrated probe thermometer Chicken tenders were hot holding between 107 to 109 degrees, below the safe hot holding temperature of 135 degrees. |
Employee discarded chicken tenders. |
Priority (P) |
3 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
#1- Kitchen Rolling cart- Box of raw chicken stored on rolling cart, not actively being prepared, was 52 to 48 degrees, above the safe cold holding temperature of 41 degrees. /////
#2- Kitchen glass door cooler- Using a state issued and calibrated probe thermometer raw pork (50), raw fish (52), raw chicken tenders (48), raw bone in chicken (57), smoked sausage (51), sliced yellow cheese (62)
|
#1-Employee discarded box raw of chicken///
#2-Employee discarded cold holding items in the Kitchen glass door cooler. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
|
|
0 |
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Condiment Cooler- bottle of super glue stored on shelf with paper bags and over top the condiment cooler that had food items inside. |
Super glue relocated |
Priority Foundation (PF) |
3 |
| 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 |
3-Bay Sink- chub of bologna thawing in 3-bay sink; Not submerged in cold running water or under refrigeration |
Using a state issued and calibrated probe thermometer the bologna was at 24 degrees and firm was allowed to relocate chub into a cooler. PIC states firm places bologna in sink to let frost fall off before placing into cooler. discussed placing chub in a pan lifted off the bottom instead of thawing in the sink. |
Core (C) |
0 |
| 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 |
Firm has a Infared thermometer and a probe thermometer that starts at 80 degrees and captures hot temperatures, but did not have any temperature measuring device to capture cold holding temperatures. Firm cooks and cools food for the next day and needs to be able to monitor cooling and cold holding temperatures too. |
|
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 |
Firm bags a resales ice created at the firm in an ice chest outside. Bags of ice in freezer did not have the name and address of the manufacture. |
|
Priority Foundation (PF) |
3 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 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... |
out |
Walk-in Cooler- Raw chicken and raw shelled eggs were on the walk-in cooler floor. PIC stated firm received the food delivery yesterday. |
|
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 |
At time of inspection the firm did not have valid test strips. Test strips expired 8-1-25 but were also waterlogged and contaminated. |
|
Priority Foundation (PF) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Kitchen glass door cooler- seal on door is broken allowing door to not properly close and seal. Food items in cooler were above the safe cold holding temperature of 41 degrees and needed to be discarded. |
|
Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
|
|
|
0 |
| 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 |
out |
#1-Condiment cooler-Personal hot peppers in a gray grocery bag stored over retail items. Open bottle of water stored over raw eggs. ////
#2- Kitchen- chicken wings placed in a single use glove were stored on shelf over raw chicken used for retail sales.
|
|
Core (C) |
2 |