| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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The PIC did not have knowledge on storing raw meat products. |
The PIC and employee was shown how raw meat products should be stored and separated. |
Priority Foundation (PF) |
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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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There was no hand soap in the men's restroom. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
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There was no handwashing sign in the men's restroom. |
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Core (C) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
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Raw chicken was stored above beef and fish products in the cooler near the entrance of the food preparation area. |
The employee and PIC was showed how to properly store raw foods in the cooler and the employee rearranged the food items. |
Priority (P) |
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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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The breading pans for the fish and chicken were unclean. There was breading build-up on the side of the pans. |
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Priority (P) |
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| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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The microwave in the food preparation area were unclean and has unknown residue on the inside and outside. |
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Priority Foundation (PF) |
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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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The potato wedges in the hot holding warmer were below 135 degrees (100). |
The potatoe wedges were discarded and a new batch was fixed. |
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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There were food items in the cooler located near the front door that had temperatures were above 41 degrees. (Bologna 46 degrees, Kraft's sharp cheese 51 degrees, Raybern's Philly Cheese Steak Sandwich 48 and 51 degrees, John Murrell Smoke Sausage, 45 degrees). The food items were probed with a state certified thermometer, and they all ranged from 45-51 degrees. |
The PIC removed the food items. |
Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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There is no probe thermometer available to determine the internal temperature for hot holding food items. |
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Priority Foundation (PF) |
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| 37 Personal Cleanliness |
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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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Employee did not have on a hair restraint while preparing food. |
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Core (C) |
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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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The ice scoop was not covered and observed on top of a shelf. |
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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)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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There were no test strips available for the sanitizer. |
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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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There is a gap between the entrance door and a pen can fit between the gap. The faucet is leaking at the three-compartment sink. |
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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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There is trash located in the back of the facility (crates, bottles, food, tires) |
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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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Employee phone was observed in the kitchen area on the preparation table. In addition, personal items were not separated and stored away from foods and preparation area. |
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Core (C) |
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