| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Numerous priority violations including raw animal protein storage, hot holding and unsafe food. |
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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)(d)1 Handwashing Sinks located in food preparation, food dispensing, warewashing, and toilet rooms |
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Firm observed utilizing a church BBQ nearby to prepare BBQ for firm. Church BBQ observed to not have handwashing sink with hot and cold water conveniently located to BBQ pit. |
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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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Smoked pork in back retail cooler observed with mold forming on product. |
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Priority (P) |
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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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Raw country ham observed stored over RTE bologna and RTE BBQ sauce in kitchen walk-in cooler.
**Raw shell eggs observed stored in direct contact with RTE bacon in kitchen walk-in cooler. |
PIC voluntarily relocated raw items to different location. |
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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Pink organic matter observed on ice shield of ice maker in back storage area. |
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Priority Foundation (PF) |
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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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Numerous items in two hot holding units next to register observed not to maintain food items at 135F or above. Internal(probed) temperatures of several TCS food products including baked beans, hashbrown casserole, okra, chicken, etc resulted in temperatures ranging from 103F-121F. |
PIC voluntarily discarded all product not maintained at 135F or above. |
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(2)(b) All multiuse equipment must be cleanable including food contact, CIP, lacking "V" threads, oil filtering, can openers, nonfood contact, shelving, and ventilation hoods |
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Excessive ice build-up observed in chest freezer next to hot holding units in food prep area making the surface no longer cleanable. |
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Priority Foundation (PF) |
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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)(b) Physical facilities shall be cleaned as often as necessary |
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Floors and baseboards behind oven, fryer and flat top grill observed with excessive build-up of debris. |
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