| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Due to number of priority violations, demonstration of knowledge of food safety not demonstrated. |
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Priority Foundation (PF) |
2 |
| 08 Adequate handwashing sinks properly supplied and accessible |
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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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No handwashing sign available in employee restroom. |
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Core (C) |
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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 shell eggs stored above jugs of dressings in stockroom cooler. |
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Priority (P) |
1 |
| 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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Ice cream scoops stored in dirty water. **** Pizza dough roller soiled (stored on clean side of ware wash area). **** Coffee maker soiled above filter. |
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Priority Foundation (PF) |
1 |
| 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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1/2 price fried chicken (left over from yesterday) was probed with calibrated thermometer at 103 - 116F, tenderloin biscuit probed with calibrated thermometer at 128: all hot foods should be maintained at 135 F or above. |
Out of temperature foods were removed for disposal during inspection. |
Priority (P) |
2 |
| 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)8 Date Marking; Discard food after 7 days at 41F |
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Open package of ham (discolored) had best by date of 10/25/23 - today is 2/14/24 - not properly disposed of in proper time. |
Ham was disposed of during inspection. |
Priority (P) |
0 |
| 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(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Brush used for butter has a metal band, not easily cleanable. |
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Priority (P) |
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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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Bottom or warmer soiled with food crumbs. **** Outside of bulk containers (flour) soiled. **** Microwave tray soiled. **** Handles soiled on stock room cooler door. |
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Core (C) |
0 |