| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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This violation is marked due to the number of priority violations. |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed utensils and dishes are not being properly washed, rinsed and sanitized at facility, no sanitizer on hand. |
Employee from another T Mart brought a bottle of Members Mark Sanitizer to the store. |
Priority Foundation (PF) |
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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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Papa Johs pizza cutter and utensils not being change out every 4 hours, per discussion with Jeremy. |
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Priority (P) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 17 Reheating procedures for hot holding |
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Observed boiled peanuts not being reheated to 165F with in 2 hours. |
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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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Observed food products in deli hot case not maintaining temperatures of 135F or above. Foods probed with calibrated state thermometer were pizza rolls 130F-133F, Chicken wings 113F-115F, Corn Dogs 124F-129F, Hamburger/Cheeseburger 122F, Chicken Sandwich 122F-133F. |
All food products were voluntarily discarded during inspection. |
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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Observed food products in retail coolers not maintaining temperatures below 41F. Food was probed with a calibrated state thermometer were Oreo yogurt 55F, pepper jack cheese 55F.
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Foods were voluntarily discarded during inspection. |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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Date marking system not being used consistently throughout store. |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
not observed |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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Observed retail cheese reach in cooler thermometer reading 57F, observed retail lunchable reach in cooler thermometer reading 46F. Equipment not keeping temperature of food products below 41F, (pj cheese stick 55F, oreo yogurt 55F). |
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Priority Foundation (PF) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(3)(b)2 Food Storage Containers shall be identified with common name except for containers that can be readily seen through and food unmistakably recognized |
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Observed bottles of sauce products in deli with no labels identifying product |
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Core (C) |
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| 35,36 Pests & contamination |
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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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Observed prepped pizza rolls in papa johns walk in cooler #1 with no cover to prevent contamination. |
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Priority (P) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry |
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Observed employee working in food prep area with jewelry on hands. |
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Core (C) |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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Observed employee preparing boiled peanuts with no hairnet on. |
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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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Observed hand washing sink (loose) from wall. |
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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(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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Observed employee personal food items stored with food products in papa john's walk in cooler #1. Discussed with Vick, all employee food items need to be stored on bottom shelf and separated from retail food products. |
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Core (C) |
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