| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Inspector has determined due to the amount of priority and priority foundation violations found during today's inspection that PIC does not have 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 handwash sink in the deli/kitchen area to be blocked by pans and utensils making it not easily accessible. |
Employee moved items so that hand sink was accessible again. |
Priority Foundation (PF) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 9 Food obtained from an approved source |
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| 09,10,11,12 0080-04-09-.03(2)(a) Food source complies with law; from permitted establishment; hermetically sealed container; fluid milk grade A; commercially caught fish; molluscan shellfish from I... |
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Inspector found firm to be selling Beef Jerky ambiently in a box at the deli counter. The beef jerky had no identifying information on it or labeling. Inspector asked the deli employee if they made the beef jerky in the kitchen and the employee stated that it is bought from an outside business. Employees at the firm could not name the business or provide any documentation on where the product is produced. |
Employee voluntarily discarded affected product. |
Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed black organic matter on the walls inside of the ice machine and the ice guard located in the kitchen food preparation area. |
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Priority Foundation (PF) |
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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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Observed no available documentation or evidence to show when the in-use band saw had last been cleaned and when it would be cleaned next. |
Employee recleaned band saw before continuing to use for production. |
Priority (P) |
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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 firm to be using concentrated bleach instead of regular bleach as a sanitizer. |
Inspector was able to find regular bleach sanitizer in the firm's retail sales aisles and provided it to the kitchen employee to use. |
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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Observed beef jerky and fried pork skins (Chicharrons) to be below 135F when measured with inspector's probe thermometer. See 'Food Temperatures' for exact temperatures. |
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 being thawed in the deli display cooler without being removed from its original packaging, potentially allowing anaerobic bacteria to grow. |
Employee voluntarily discarded affected products. |
Core (C) |
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| 40,41 Utensils |
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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)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Observed utensils and pans/dishes being stored facing upwards, exposing food contact surfaces to potential contamination. |
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Core (C) |
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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(5)(b)3 Single-service articles shall not be reused. |
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Observed firm to be reusing single-service aluminum pans from their hot bar. Single-service aluminum pans were observed stored with clean steel pans in the kitchen food preparation area and showed signs or warping, damage and discoloration from reuse. |
Employee discarded affected products. |
Priority (P) |
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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 the inside of the ice machine to have rusty patches and rusty screws, making the surface not easily cleanable. |
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Priority (P) |
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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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Observed no available test strips for firm's chlorine sanitizer. |
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Priority Foundation (PF) |
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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 heavy dust buildup on the fan guards in the beverage walk in cooler. |
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Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 48 Plumbing installed; backflow devices |
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| 47,48,49 0080-04-09-.05(2)(b)3 Air gap sufficient between water supply outlet and flood rim level |
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Observed insufficient airgap between the three-compartment sink's drainpipe and the flood rim level located in the kitchen food preparations area. |
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Priority (P) |
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