| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Firm received 5 priority violations during today's inspection which demonstrates a lack of food safety knowledge and or practices. |
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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(1) Safe, Unadulterated, and Honestly Presented |
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Walk-in Retail Cooler- Cooked chicken gizzards were in a liquid that appeared to be fermenting due to bubbling, having a white film on the top, and a sour chicken smell. |
PIC discarded chicken gizzards |
Priority (P) |
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| 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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Walk-in Retail Cooler- Raw eggs stored on shelf above ready to drink retail beverages. |
PIC relocated eggs to shelf below retail drinks |
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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Retail warmers- Using a state issued and calibrated probe thermometer corndogs (113,155) and chicken wings (126) were below the safe hot holding temperature of 135 degrees. |
PIC discarded corn dogs and wings |
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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Kitchen- Open jar of BBQ sauce stored under the kitchen prep table had manufacture instructions to keep refrigerated after opening. Using a state issued and calibrated probe thermometer BBQ was 74 degrees, above the safe cold holding temperature of 41 degrees. |
PIC discarded BBQ |
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 Retail Cooler- At time of inspection cooked chicken gizzards in cooler did not have a date mark to determine when they were created or to discard with the day of creation counting as day 1. |
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Priority (P) |
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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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At time of inspection, ice created and bagged at the firm for retail sales did not have the name & address of manufacturer. |
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Priority Foundation (PF) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Back Storage room- single use lids and cups stored on the floor. |
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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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At time of inspection firm did not have stoppers for the 3 bay sink to properly create a sanitizer sink to wash and sanitize utensils and equipment. |
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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)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
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Walk-in Retail Cooler- At time of inspection the Walk-in Retail cooler lights were not working and light bulbs missing. |
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Core (C) |
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