| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to the amount of priority violations, it shows that safe food and health practices are not being followed at the firm. |
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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-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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There was no soap at the hand sinks. |
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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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Raw chicken was observed in the walk-in cooler stored in open packaging with rodent droppings on top of it. |
The cook present disposed of the meat in the dumpster. |
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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Several bags of chips were observed with holes in them due to a rodent eating through the bag. |
All chips with visible damage and rodent droppings on or in the storage area were pulled from the shelves and disposed of. |
Priority Foundation (PF) |
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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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Breading containers and cooking equipment had matter on the outside of the containers. |
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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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Sliced cheese was observed on the table near the cash register at a temperature of 74 degrees (checked with state calibrated thermometer). |
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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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Rodent pellets were observed throughout the firm. |
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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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Raw chicken was observed sitting in hot water in the three-compartment sink-inspector discussed that thawing must be done under cold running water or in a refrigerator to meet the required temperatures. |
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Core (C) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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There was no thermometer in the hot holding food warmer. |
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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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There is a gap in the entrance door wide enough for a pen/pencil to fit through. |
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Core (C) |
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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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A live rodent was observed in the retail area where chips were stored hopping from one rack to another. |
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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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Raw chicken was observed in the walk-in cooler, not covered/protected from contamination. |
The cook disposed of the chicken. |
Priority (P) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Food tongs were observed not covered/protected from contamination. |
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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(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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Vent hood had excessive grease buildup. |
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Priority Foundation (PF) |
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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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There was dust on the vent guards in the walk-in cooler. The retail shelves were rusted. The hot holding warmer doors had residue on them. The retail reach-in beverage doors had residue on them. |
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Core (C) |
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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(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
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Ceiling tile was missing near the reach-in beer coolers. |
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Core (C) |
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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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The firm and equipment needs general cleaning (walk-in cooler floor has black buildup on it, trash, sticky and has rodent droppings along with odor-firm needs to use an odor ban cleaner to get rid of the odor). |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
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There is clutter throughout the firm. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
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The lighting in the walk-in cooler is not sufficient (the cooler is extremely dark and has one lightbulb at the entrance but needs more lighting to see food items, potentially eliminate pest, and see any issues in the cooler). |
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Core (C) |
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