| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Owner could not answer basic food safety questions such as hot holding temperatures and cooking temperatures at time of inspection. |
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Priority Foundation (PF) |
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| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Observed employee handling raw foods with gloves on then handling clean utensils with the same gloves on. Observed employee cleaning with gloves on then handling raw foods with the same gloves on without removing gloves and washing hands prior to changing task. |
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Priority (P) |
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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 was available at hand sink at waitress station at time of inspection. |
PIC put soap at waitress station at time of inspection. |
Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No paper towels at hand sink located in retail area at time of inspection. |
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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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Observed raw beef and chicken in containers stored with fully cooked meats at time of inspection. |
PIC placed all raw meats on the bottom of the cooler at time of inspection. |
Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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Slicer in the fresh meat area was observed to have dried food residue on the blade from previous day's use, not properly cleaned after used. |
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Priority Foundation (PF) |
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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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Observed cheese dip in a large pot stored in the stand-up cooler in the kitchen with an internal temperature of 48 F degrees and it was made on 12/06/23, not properly cooled after made. |
PIC discarded cheese dip at time of inspection. |
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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Observed Mole sauce, cheese dip, sour cream not properly date marked. |
PIC dated the mole sauce and discarded the cheese dip at time of inspection. |
Priority (P) |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Observed several homemade sauces: red sauce, Verde sauce, and salsa dated 11/27/23. Observed hand shredded cheese dated 11/27/23 all pass the 7-day date marking requirement. |
PIC discarded all food out of date at time of inspection. |
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)(b) Chemicals used according to law; pesticide shall be applied only by an certified applicator. |
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Observed fly strips hanging in the kitchen area at time of inspection. |
PIC discarded at time of inpsection. |
Priority (P) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Observed whole raw chickens sitting in a container on the prep table to thaw. They were still 38 F degrees, however not the proper way to thaw foods. Proper thawing procedures were discussed with the owner at time of inspection. |
PIC remove chickens and begin thawing under running cold water. |
Core (C) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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No probe thermometer was available at time of inspection. |
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Priority Foundation (PF) |
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| 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)(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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Observed tomato sauces in bags in a box stored on the floor at time of inspection. |
PIC removed off of floor at time of inpsection. |
Core (C) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Observed utensils store with handle down in container, which does not protect against contamination. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Test kits were wet and not useable at time of inspection. |
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Priority Foundation (PF) |
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