| 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 which demonstrates a lack of food safety knowledge and or practices. |
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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-Sushi Service Cooler- Raw Salmon stored on shelf above ready to eat crab sticks. ////
#2-Refrigerator/ Freezer Combo - Raw eggs stored on shelf above cut onion, zucchini, squash. /// #3- Walk-in Cooler- Raw beef stored on shelf above bag of onions. |
#1- Employee relocated raw salmon to shelf below ready to eat crab sticks. #2- PIC relocated raw eggs to shelf below onion mix. #3- PIC voluntarily discarded onions. |
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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Kitchen- Deli slicer had old food debris at the time the inspector saw slicer at around 1200. PIC stated slicer was last used at 0630hrs. |
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Priority Foundation (PF) |
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| 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(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
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Walk-in Cooler- BBQ Pork placed in the walk-in cooler on 02/5/26 at 2100hrs was 46 degrees at 1205hrs on 02/06/26; above 41 degrees after 6hrs. |
PIC discarded BBQ Pork. |
Priority (P) |
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| 19,20 safe temperature holding |
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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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Retail Cold Case- Using a state issued and calibrated probe thermometer Cole slaw (50) was above the safe cold holding temperature of 41 degrees. |
Employee stated that Cole slaw was prepared within the hour and was allowed to place Cole slaw into cooler before being placed in the retail cooler for service. |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 22 Time as a Public Health control |
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| 21,22 0080-04-09-.03(5)(a)9(i) Time as a Public Health control- written procedure |
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At time of inspection the firm was using rice for sushi without maintaining the written procedure by logging time and temperatures. |
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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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Retail Dessert Case- Firm repackages manufactured pies desserts without providing ingredient list and allergens, |
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Priority Foundation (PF) |
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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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Kitchen- Firm is storing flour and breading material inside black non-food grade storage totes without a barrier. Totes are not easily cleanable. |
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Priority (P) |
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