| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Training was done for setting up the three-compartment sink and safe food practices were thoroughly discussed to provide knowledge. |
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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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Three priority violations and several repeat violations were noted on today's inspection report that demonstrates a lack of managerial duties to ensure safe food practices. |
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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)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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There were utensils stored in the hand sink near the three-compartment sink. |
The cook removed the utensils. |
Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
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There was no hand sign at the hand sink near the three-compartment sink. |
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Core (C) |
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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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Hillshire ham was observed in the cooling unit in the kitchen area discolored (some of it gray in color and with a foul odor). |
The PIC disposed of the food item. |
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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Several food items were at a temperature below 135 degrees when probed with the state calibrated thermometer. |
The PIC disposed of the items. |
Priority (P) |
2 |
| 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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There was ranch sitting in the kitchen area at a temperature of 74 degrees that read "Keep Refrigerated after Opening". There was ham, bacon, and cheese stored in the black cooler located in the kitchen area that were at temperatures of 53 and 54 degrees. |
The cook disposed of the items. |
Priority (P) |
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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 available in the hot holding food warmer. |
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Priority Foundation (PF) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(3)(b)2 Food Storage Containers shall be identified with common name except for containers that can be readily seen through and food unmistakably recognized |
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There was a spray bottle in the kitchen area with an unknown substance in it. |
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Core (C) |
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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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The bagged ice (made on site) did not have a name or address on it. |
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Priority Foundation (PF) |
3 |
| 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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The ice scoop was observed sitting near the ice machine. |
The PIC covered the ice scoop. |
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(2)(d)10 Warewashing machine must be equipped with a readable data plate affixed to the machine indicating temperatures for washing, rinsing, and sanitizing; pressure; and conve... |
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There were no stoppers available to hold the water in the wash and sanitizing compartment sink (firm has to use plastic bags). |
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Core (C) |
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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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The firm has ammonia test strips but no ammonia available. (only had bleach-discussed with PIC getting chlorine test strips). |
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Priority Foundation (PF) |
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| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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The three-compartment sink had black and white residue on the inside of the wash compartment. |
The cook cleaned the sink. |
Core (C) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
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There was no self-closing door in the unisex restroom. |
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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(5)(a) Maintained in good repair |
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The cooling unit in the walk-in cooler had excessive ice buildup that was forming over beverage products (discussed with PIC that beverages would need to be moved if the ice melts to avoid dripping on them). The black cooler in the kitchen area is not cooling properly (spoiling food items). |
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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 light intensity in the hot holding food warmer was not sufficient (It is not keeping food items hot and does not have all heat lamp bulbs, using some LED). |
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Core (C) |
0 |