| 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 7 priority violations 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)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
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Service Area Hand Sink- Hand sink near service warmer took longer then 15 seconds to reach 100 degrees. |
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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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Kitchen Cooler- Country Ham in the cooler did not have date mark to determine when it opened or to discard. Country ham had a white slime on it |
Employee discarded country ham |
Priority (P) |
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| 09,10,11,12 0080-04-09-.03(2)(b)5 Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. |
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Back Storage- Can of Olives on shelf with a dent on the top and sides of can. Can appears to be rusted on top. |
Employee relocated can to return to vendor for credit. |
Priority Foundation (PF) |
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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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#1-Kitchen- Raw Eggs stored on shelf above ready to eat cole slaw. Raw ground beef stored on shelf above ready to cole slaw. //// #2-Walk-in Kitchen Cooler- Raw ground beef stored on rolling cart above cooked and cooling pork chops. |
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Priority (P) |
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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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Using a state issued and calibrated thermometer the dish washer water was only reaching 94 degrees with manufacture instructions to be minimum 120 but recommended 140 degrees and had 0 ppm when checked using the firms test strips.
PIC was advised to not use the dishwasher for sanitation until it can be serviced. Other employee stated that turned they raised the water temperature. |
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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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Retail Warmer- Using a state issued and calibrated probe thermometer Chicken (120) and sausage (126) in the retail warmer was below the safe hot holding temperature of 135 degrees. |
Food items in the warmer were over flowing over the pans they are placed in. Food items that were over flowing were found to be below 135 degrees. PIC removed food items below 135 degrees and we discussed placing less product in the warmer to ensure it remains hot. |
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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Kitchen Coolers- Open sliced bologna, chub of bologna, chub of ham, Cut onions that were turning translucent, and pasta with meat sauce, and breakfast sandwiches did not have a date mark to determine when it was created or to discard. |
Employee discarded items they did not know when they created and dated items they knew was open within the past 24 hrs. |
Priority (P) |
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| 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(2)(d)1 Sanitizers level over manufacture's suggested use |
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Bowl of Choline Sanitizer- Employee created a bowl of sanitizer that they use to place dishes into. Using the firms test papers, bowl of chlorine sanitizer was over 100PPM |
Employee diluted chlorine with water until it was under 100ppm. |
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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Firm repackages pies for retail sales and has an ingredient list on top of the cooler but does not specify which ingredient list is for which item. ////
Brownies the retail sales near the registers did not have an ingredient list or allergen information. |
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Priority Foundation (PF) |
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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(2)(b)5 Outer Openings - Protected |
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Back door in storage area where food is stored, has a large gap between the door and the floor that is large enough for pest to enter the firm. |
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Core (C) |
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| 35,36 0080-04-09-.06(2)(b)3 Insect control devices shall not be installed over food preparation, clean equipment, utensil, single service items. |
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Glue fly strips with dead insects were hanging in the kitchen and ice machine area over stored bread. |
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Core (C) |
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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)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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#1-Kitchen Walk-in Cooler- Boxes of chicken store on floor.
#2- Kitchen Walk-in Freezer- several boxes, including open boxes of food stored directly on the floor. ///
#3- Storage next to dining room- Packages of food and chips 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 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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Storage Room 2 Door Freezer- Raw meat in freezer is stored in direct contact plastic Walgreen bags that are not food safe. |
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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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Walk-in Cooler- Door to walk-in cooler, handle on the door, and shelves in the walk-in cooler have filth and old food debris. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
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| 51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. |
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Outside dumpster have doors open and trash bag on the ground outside of dumpster at time of the inspection. Outside dumpsters were accessible to pest at time of inspection. |
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Core (C) |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
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Area near the ice machine has open gaps in the wall and ceiling that are not smooth or easily cleanable |
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Core (C) |
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