| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Observed PIC or employees not to know appropriate sanitation procedures of cleaning dishes, thermometer calibration procedures or appropriate hot holding temperatures. |
Inspector spent time explaining appropriate hot holding temperatures, thermometer calibration procedures and showed PIC and employee how to properly set up a wash, rinse and sanitize station at the three compartment sink. |
Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to the amount of Priority and Priority Foundation violations, Inspector has determined that PIC does not have active managerial control over the firm. |
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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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Observed hand wash sink to be blocked by a mop bucket making it not easily accessible for employees to wash their hands. |
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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(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed employee washing dishes in the warewashing area to only be cleaning dishes with soap and water, and not properly sanitizing them before storing them as 'clean'. |
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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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Observed that all items within the large food preparation cooler to be above 41F when measured with inspector's probe thermometer. See 'Food Temperatures' section for specific temperatures. |
PIC voluntarily discarded affected products. |
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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Observed no date marking on several TCS food items throughout the firm. PIC claimed they had been made one to two days ago. |
PIC voluntarily discarded affected products. |
Priority (P) |
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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 ROP tilapia to have been improperly thawed in the food preparation cooler. |
PIC voluntarily discarded affected product. |
Core (C) |
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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(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Observed evidence of rodent excrement within the not in use oven in the food preparation area. |
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Priority Foundation (PF) |
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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 raw thawed chicken to be dripping onto the packaging of tilapia in the bunker storage freezer.
Observed several pans containing spices to be without covers and exposed in areas where raw meat was being prepared.
Observed bags of rice, flour and sugar to be uncovered in the kitchen storage area. |
PIC discarded affected tilapia.
PIC covered pans and bags appropriately. |
Priority (P) |
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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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Observed employees not wearing affective hair restraints while actively preparing foods. |
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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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Observed bowls without handles being used as scoops being stored directly within bags of sugar and flour in the food preparation area. |
PIC removed bowls from bags. |
Core (C) |
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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)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Observed pans and utensils stored as clean to be west nesting in the utensil storage rack in the warewashing area. |
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Core (C) |
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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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Observed employee actively washing dishes to be storing clean utensils and pans on top of a cutting bored that employee was previously cutting raw beef on. |
Inspector informed employee of the violation and had them reclean the affected utensils. |
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 deep scoring on all cutting boards within the food preparation area. |
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Priority (P) |
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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 excessive amounts of grease and organic matter build up on the fryers, food preparation coolers, and ovens in the food preparation area. |
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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)(a) Maintained in good repair |
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Observed storage cooler to be leaking into a bucket. |
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Core (C) |
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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 excessive amounts of debris and build up on walls, hood vents and floors of the food preparation area. |
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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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Observed opened water bottles to be stored on top of cutting boards while active food preparation was occuring. |
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Core (C) |
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