| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Observed PIC not to have any cooking knowledge or sanitizer knowledge. |
Inspector informed PIC of proper cooking temperatures and sanitizer information. |
Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to the amount of Priority and Priority Foundation violations, inspector has determined that PIC does not have active managerial control over the firm. |
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Priority Foundation (PF) |
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| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(d) Food employees shall clean their hands in a handwashing sink |
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Observed PIC to wash hands in the three-compartment sink before handling raw food. |
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Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(d)1 Handwashing Sinks located in food preparation, food dispensing, warewashing, and toilet rooms |
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Observed grill to be stored in the back of a box truck outside of the firm. PIC stated that he uses the area to charr raw whole chickens. Box truck was located approximately 15 feet away from the nearest hand wash sink, and employees would need to open 2 doors to reach the hand sink. |
Inspector issued an order of closure for the area. |
Priority Foundation (PF) |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed hand wash sink in the meat cutting area to be blocked by single service trays. |
PIC voluntarily moved items out of hand sink. |
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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Observed no hand washing sign at hand sink in the food preparation area. |
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Core (C) |
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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(1) Safe, Unadulterated, and Honestly Presented |
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Observed white and gray organic matter on duck eggs being stored in the retail reach in cooler. PIC stated that they buy the eggs from a farm in Georgia. |
Inspector informed PIC that the eggs must be washed before they are to be sold in retail cases. |
Priority (P) |
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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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Observed bags of raw chicken to be stored directly on top of thawing beef and beef liver. |
PIC moved products into appropriate storage locations. |
Priority (P) |
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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 dried organic matter on knife blades and magnetic rack where knives were being stored as clean. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed firm not to have any available sanitizer in the food preparation area or the firm. |
PIC was able to get employee to buy acceptable sanitizer solution and bring it to the firm before the inspection ended. |
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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Observed roasted chicken being stored ambiently in the retail sales floor.
Observed dried fish and dried chicken (produced by firm 'in-house') to be stored ambiently. |
PIC voluntarily discarded affected food. |
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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Observed beef tripe being thawed in still cold water in the food preparation sink.
Observed beef liver and beef being thawed ambiently in the food preparation area.
Inspector found product to be below 41F when measured with probe thermometer. |
PIC voluntarily moved items into appropriate coolers to thaw properly. |
Core (C) |
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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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Observed no available probe thermometer inside the firm. |
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Priority Foundation (PF) |
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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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Observed back door to the food preparation area to be propped open, exposing food inside to pests. |
PIC closed door after inspector entered the kitchen. |
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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Observed several items (such as raw chicken, produce, pre-packaged products) to be stored in direct contact with the floor in the kitchen and retail sales aisles. |
PIC voluntarily moved items off the floor. |
Core (C) |
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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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Observed employee performing active food preparation without an appropriate hair restraint. |
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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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Observed no available test strips within the firm. |
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Priority Foundation (PF) |
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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 several partially consumed dishes and drink within the meat cutting area. |
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Core (C) |
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