| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Firm has 4 priority violations during today's inspection for violations including but not limited to hot and cold holding, proper cooling procedures which demonstrates a lack of food safety knowledge and or practices. |
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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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Hand sink in food service area was blocked with plastic blue totes.
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Priority Foundation (PF) |
1 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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Prep Area- at time of inspection, no soap at ice prep area hand sink. |
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Priority Foundation (PF) |
2 |
| 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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Ice machine dispenser in retail area had pink organic matter in ice shoot dispenser. |
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Priority Foundation (PF) |
1 |
| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(ii) Cooling must occur within four hours to 41°F or less from ambient temperature |
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Product being put out in retail grab n go cooler not at 41 degrees and below, fruit cup 50, boiled eggs 47, turkey sandwich 54. This process has been discussed on more than one occasion. |
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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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#1 retail warmer- using state issued probe thermometer baked chicken with rice holding at 121 degrees. #2 retail warmer bone in fried chicken holding at 118 degrees, corn dogs 127.
Hot holding warmer in kitchen, steak with peppers holding at 125 degrees.
Below the safe hot holding temperature of 135 degrees. PIC discarded out of temperature food at time of inspection |
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Priority (P) |
2 |
| 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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Retail sales floor dairy cooler using a state issued probe thermometer, milk holding at 51, tropicana orange juice 54 degrees.
Retail grab n go case turkey sandwich 54, boiled eggs 47, fruit bowl 47. Above cold holding temperature of 41 degrees or below. |
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Priority (P) |
2 |
| 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(1) Chemicals shall have identifying Information |
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Pizza warmer spray bottle not labeled or identified. |
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Priority Foundation (PF) |
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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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In storage area with fountain drink syrup paint cans being store. |
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Priority Foundation (PF) |
1 |
| 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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Walk in cooler food product been stored in medal cans, and food in boxes not covered. |
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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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Employees in kitchen prep area not wearing hair restraints while preparing food. |
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Core (C) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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In kitchen prep area in use wiping cloths not being stored in sanitizer. |
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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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Pizza cutter not covered or protected under pizza oven, tongs hanging on oven door. |
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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(9)(c)1 Single-service articles protected from contamination |
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Food service area and backroom storage area, cases of food containers stored on floor. |
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Core (C) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
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Unisex public restroom and employee only restroom, at time of inspection there was not a cover receptacle for sanitary napkins.
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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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Retails sales floor water pooling in the floor.
Kitchen prep area ware wash sink leaking on floor. |
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Core (C) |
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