| 01 PIC present, Knowledgeable, Duties |
in |
|
|
|
0 |
| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
out |
PIC and employee did not have adequate knowledge of food safety processes, temperatures, sanitizing. |
|
Priority Foundation (PF) |
1 |
| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
Observed hand wash sink in the kitchen area hindered by a shelf hovering over hand wash sink at face level, making it extremely inconvenient to wash hands. |
|
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed encrusted yellow organic matter at band saw in kitchen area. Saw had organic matter on underside of center saw table, and on top of wheel in lower compartment. Yellow organic matter was visible around triangular blade guide in compartment basin. |
|
Priority Foundation (PF) |
8 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Observed multiple prepackaged TCS foods in the Egg and Milk retail cooler to have internal temperatures above 41F. Observed beans made the previous day with an internal temperature of 80F in kitchen walk in cooler. Observed foods made in house (Cole Slaw/Potato salad) to have internal temperatures above 41F. All temperatures recorded in the food temperature log and all internal temperatures taken with inspector probe thermometer. |
All out of temperature TCS foods were voluntarily discarded by PIC and employees. |
Priority (P) |
2 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Observed employee wearing same gloves and apron moving from out of the kitchen area and back into the kitchen area. |
|
Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Observed cutting board to have deep grooves with dark organic matter in them. Cutting board needs to be fixed (sanded down) or replaced. |
|
Priority (P) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Firm has space available for proper organized storage in 2 separate rooms and in from area. Front area has another three compartment sink and hand wash sink. Areas are over run with clutter, litter, and unused equipment. These areas need to be cleaned and organized so they do not hinder food safety processes or become a possible pest harborage area. |
|
Core (C) |
0 |