| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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Priority (P) |
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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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Back Storage Cooler- Open tube of Raw ground beef stored on box of bacon. |
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Priority (P) |
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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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Counter Top Warmer- Using a state issued and calibrated probe thermometer chicken gizzards were probed in several areas of the pan and were 111-126 degrees, below the safe hot holding temperature of 135 degrees. |
PIC discarded chicken gizzards |
Priority (P) |
2 |
| 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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#1-Back Storage Room- Using a state issued and calibrated probe thermometer, open jar of banana peppers (73) and sliced jalapenos (74) were stored on the shelf in the back storage room with directions to keep refrigerated after opening. //// #2 Service area- Using a state issued and calibrated probe thermometer sliced cheese on the counter was at 64 degrees, above the safe cold holding temperature of 41 degrees. //// #3- Deli Case- Using a state issued and calibrated probe thermometer two separate open chubs of bologna (45, 48) and an open package of Souse (49) were above the safe cold holding temperature of 41 degrees. |
#1- PIC was shown manufacture instructions to keep refriderated after opening and discarded both jars. ////#2- PIC discarded sliced cheese./// #3- PIC discarded both open bologna and souse chubs above 41 degrees. |
Priority (P) |
1 |
| 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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Service Area- Firm bakes pre-made pies and then induvial packages the pie slices for retail sales. At time of inspection prepackaged pies did not have an ingredient list or allergen information. |
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Priority Foundation (PF) |
1 |
| 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 did not have the proper test strips for the type of sanitizer they are using to clean equipment in the 3 bay sink. Firm had chlorine test strips but is using a Quat based sanitizer. PIC states firm uses bleach to clean walls but Super San for cooking equipment. |
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Priority Foundation (PF) |
1 |