| 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 4 priority violations which demonstrates a lack of food safety knowledge and or practices. |
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Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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PIC states firm places soap and sanitizer into the same dish sink, at the same time, to wash dishes and then rinses them in second sink. Employee was observed washing dishes rinsing lids without sanitizing, then began to put lids back into service. |
Inspector reviewed how to create wash sinks and told employee lids will need to be washed and sanitized correctly. |
Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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No soap in restroom at time of insepction |
Employee replaced soap. |
Priority Foundation (PF) |
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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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#1-Kitchen Ice Machine- black material on the ice guard in the ice machine. Ice Machine needs to be thawed, cleaned, and sanitized. ////
#2- Retail Sales floor- Frazil machines have old dried drink debris in dispensing nozzles. |
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Priority Foundation (PF) |
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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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3 Bay Sink- At time of inspection sanitizer sink was only dispensing at 100PPM below the manufacture recommended 150-400ppm |
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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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Pizza Warmer- Using a state issued and calibrated probe thermometer Wings w/o Sauce (115 to 123), Wing w/ Sauce (109 to 110) and a pizza (121), were below the safe hot holding temperature of 135 degrees. //// #2- Retail Warmer- Using a state issued and calibrated probe thermometer Chicken wings were 108 to 124 degrees, below the safe hot holding temperature of 135 degrees. |
PIC discarded all pizza wings, the pizza, and chicken 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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Service Area- Using a state issued and calibrated probe thermometer a container of cheese on the counter near the retail warmer was 68 degrees, above the safe cold holding temperature of 41 degrees. |
PIC discarded cheese. |
Priority (P) |
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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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Kitchen- Single live cockroach observed crawling out from condiment cooler about 6 inches before crawling back under cooler. PIC observed cockroach on side of condiment cooler near power cords. |
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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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#1- Retail Sales Floor- Chip boxes with chips inside have dried after being wet with broken ceiling tile pieces in between bags of chips and dust on bags of chips for sale. ////
#2- Kitchen Chest Freezer- raw chicken stored in black plastic grocery bags without a food safe barrier between the raw chicken and the bag. |
PIC removed water damaged chip boxes and removed bags of chips with dust to return to vendor. |
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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Kitchen- Employee observed making pizza without wearing hair restraints such as hats, hair coverings or nets. |
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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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3-bay Sink is becoming un-welded and separating, limiting how much sanitizer can be held in sink. |
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Core (C) |
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