| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Due to the excessive repeat violations and failed inspection PIC shows lack of knowledge of food safety. |
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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 insure active managerial control of duties/training as required in the retail food store sanitation 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-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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No soap available at hand sink located in the ice bagging area.
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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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No paper towels available at hand sink located in the ice bagging area.
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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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Tubs of raw bone in chicken observed with no lids in 2 door cooler in 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)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Knife observed unclean hanging on magnetic holder above ware wash sink. |
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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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Condiment station was running hot (54), therefore all single packed condiments stored in the case (ranch, Tartar, and honey mustard) were also too warm and had to be discarded. 2 door cooler also running hot (64) causing all raw bone in chicken stored inside to be between 50F-62F. |
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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 |
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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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Gas powered pressure washers and one can of gas were stored in the back storage area next to food containers.
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Priority Foundation (PF) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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Both prep station and 2 door cooler in kitchen were not cooling properly causing all products inside to be above safe cold holding temperature of 41F or below. |
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Priority Foundation (PF) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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No thermometers observed in prep station or 2 door cooler in kitchen |
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Priority Foundation (PF) |
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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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Inspector observed cook removing fried chicken from grease and not checking the temperatures before putting on the warmer. |
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Priority Foundation (PF) |
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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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In store bagged ice in retail case observed having no labels. |
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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)(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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Cases of raw chicken were stored directly on the floor in the kitchen walk-in cooler not 6 inches off the floor.
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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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Cook observed with no hair covering at beginning of inspection. |
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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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Ice scoop at ice machine laying unprotected. Tongs at warmer were stored hanging not protected. |
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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)(a)2 Warewashing sink must have 3 compartments and be adequately sized for equipment being washed |
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Firm could not produce stoppers for sink. Firm was using rags to stop the sinks up. |
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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(2)(b)2 Ventilation/hood system/filtration installed not to cause contamination |
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Vent hood observed to have heavy grease build up and needs to be cleaned. |
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Core (C) |
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