| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Observed that PIC and employees did not have proper sanitizing knowledge for cleaning food contact equipment. |
Inspector informed PIC and employees of proper parameters for sanitizing food contact equipment. |
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)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed handwash sink in the meat cutting to not be draining properly. There is no other handwash sink available in the area. PIC stated that handwash sink was currently not working. |
PIC was able to get the handwash sink working appropriately before inspection ended. No order of closure issued. |
Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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Observed no soap available at the handwash sinks at the meat cutting area and the kitchen. |
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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 excessive amounts of yellow dried meat inside of the bandsaw. Employee stated they had cleaned it the night before. |
Employee recleaned bandsaw during inspection. |
Priority Foundation (PF) |
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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(1) Chemicals shall have identifying Information |
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Observed bottle of windex to contain an unknown yellow solution. Employee stated it was bleach. |
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Priority Foundation (PF) |
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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 several food items within the walk-in cooler, kitchen storage cooler, and kitchen storage freezer, to have food without any coverings, exposing it to potential contamination. |
Employee covered food items as inspector pointed out the violations. |
Priority (P) |
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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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Observed tin can without a handle being stored inside a bag of rice. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Observed in-use butcher knife to have several chips and scratches on the blade. |
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Priority (P) |
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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 test strips to be expired (4/1/2025). |
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Priority Foundation (PF) |
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| 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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Observed excess amount of debris inside the kitchen storage coolers and freezers. |
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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)(b) Physical facilities shall be cleaned as often as necessary |
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Observed excess amounts of debris and build up on the wall and the floor of the meat cutting area. |
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Core (C) |
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