| 13 Food separated and protected |
in |
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0 |
| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
out |
Walk-in Cooler- Sheet tray with raw ground beef stored above sheet tray of raw pork ribs on rolling rack. |
PIC relocated beef to shelving below raw pork. |
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
Pizza Station- Per PIC and employee, round Panni pans were last cleaned on Saturday and used on Sunday. Pans had old food debris on inside and outside of pans |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 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 |
out |
Service area Warmer- Using a state issued and calibrated probe thermometer, cooked sausage patties (122) and Sausage Gravy (122) were below the safe hot holding temperature of 135 degrees. |
PIC stated that Sausage patties and Sausage gravy had just been prepared and was allowed to heat sausage patties and sausage gravy to 135. |
Priority (P) |
3 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
#1- Walk-in Cooler- Roast chicken in walk-in cooler was date marked 10/17 at time of inspection on 10/27, past 7 days.
#2- Retail sales floor- PIC stated firm created salsa was made 10 days ago on Saturday 10/18. Salsa did not have a date mark. |
PIC discarded chicken and 2 jars of firm created salsa. |
Priority (P) |
1 |
| 26 Variance obtained; Specialized Processes |
in |
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| 26 0080-04-09-.03(5)(b)1 Variance obtained for Specialized Processes (Smoking food, Curing food, food additives for preservation, reduced oxygen packing (with exceptions), molluscan shellfish life-... |
out |
Retail Sales Floor- Firm created jars of salsa (2) and BBQ sauce (7) were at ambient room temperature. PIC stated that salsa and BBQ sauce was created at the firm and they do not have a variance or HACCP plan to create shelf stable salsa or BBQ sauce. PIC stated salsa was created 10 days ago and BBQ was created 2 days ago. |
PIC discarded Jars of Salsa into the trash can. |
Priority (P) |
0 |
| 34 Food Properly labeled |
in |
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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... |
out |
Retail Area- #1)Firm repackages muffins and apple pies without a food ingredient or allergen information. ///
#2) Firm created salsa and BBQ sauce did not contain any ingredient or allergen information.
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Priority Foundation (PF) |
1 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
out |
Firm has old and not in use windows, doors, and metal pieces stored behind the business. Unnecessary items must be removed. |
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Core (C) |
0 |