| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Firm has 6 priority violations during today's inspection for violations including but not limited to hot and cold holding, proper thawing procedures which demonstrates a lack of food safety knowledge and or practices. |
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Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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PIC shall ensure active managerial control duties/ training as required in the retail food safety. regulations. |
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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)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Hand sink in food service area was blocked with empty boxes. |
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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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Employee restroom at time on inspection was not supplied with soap.
Ice Prep Area- at time of inspection, no soap at ice prep area hand sink.
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Employees' restroom had no drying device available at time of inspection. |
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Priority Foundation (PF) |
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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(2)(b)5 Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. |
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Walk in freezer observed food being stored in open medal can. |
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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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Kitchen preparation area pizza cutter, knife, food chopper, all had dried food particles on surfaces.
Ice machine dispenser in retail area had pink organic matter in ice shoot dispenser.
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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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In kitchen prep area chicken breading container had raw chicken particles setting in batter at room temperature. |
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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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Microwave in food service area had dried organic food build up.
Condiment containers need to be cleaned every 24-hour period. |
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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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#2 retail warmer -Using state issued probe thermometer, Bone in chicken was holding at 99 degrees, chicken tenders holding at 98 degrees, breaded chicken wings 102, chicken gizzards holding at 114. Below the safe hot holding temperature of 135 degrees. PIC discarded out of temperature food at time of inspection |
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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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Grab-n- go cooler in retail area using a state issued and calibrated probe thermometer salads with turkey were holding at 50degrees, boiled eggs holding at 51 degrees, cut fruit 51 degrees. Above the safe cold holding temperature of 41 degrees. |
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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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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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Walk in cooler opened bologna and thawed ham pieces observed at time of inspection with no date marking. |
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Priority (P) |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
not observed |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Food service area at time of inspection observed Windex cleaner stored with food service containers. |
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Priority Foundation (PF) |
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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 fish thawing in hot water at 80 degrees.
PIC disposed product at time of inspection. |
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Core (C) |
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| 34 Food Properly labeled |
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| 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... |
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Cold Case- Firm repackages cakes into individual retail containers without an ingredient list and allergen information.
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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)3 Insect control devices shall not be installed over food preparation, clean equipment, utensil, single service items. |
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Kitchen- Fly Strip with flies attached placed over oven between prep table and kitchen food warmer.
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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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Walk in freezer trays of bacon and biscuits, Walkin cooler containers of pre-cut vegetables, products were not covered and protected at time of inspection. |
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Priority (P) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Kitchen preparation area clean pots were being stored not inverted as to protect against contamination. |
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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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At time of inspection firm is using a quat based sanitizer but only had test strips for chlorine. Firm also had bleach nearby but are using Sani Quad (QUAT) as their sanitizer for kitchen equipment and did not have the proper Quat based test strips |
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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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Vent hood over cooking area, observed large amount of grease and dust build-up. Vents above steam table area observed build-up of grease and dust. |
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Core (C) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
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Unisex public restroom and employee only restroom, at time of inspection there was not a cover receptacle for sanitary napkins. |
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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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Beverage station, at time of inspection cabinet doors under Kool-aid drink station had excessive amount of dried sticky matter on all doors. |
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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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Outside back area observed old unused equipment, and trash. |
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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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Food Preparation area cell phones on table being charged, in kitchen preparation bottles of medication stored above food. |
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Core (C) |
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