| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Multiple priority and priority foundation violations were noted with food safety concern during today's inspection. Violations including re-using single use gloves, no knowledge how to test sanitizer, cleaning frequency, protein storage, date marking, thermometer probe inaccurate. Concerning final temperature of cooked chicken- Upon asking, employee who cooks said she never checks the temperature of the cooked chicken (cooked from a raw state) when asked what temperature the chicken should be cooked to. |
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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 in the kitchen cooler raw shelled eggs stored on a box of ready to eat scrambled eggs (precooked). Also observed in the kitchen cooler, an open box of raw sausage (safe handling instructions on side of box) stored above raw biscuits on trays and other ready to eat items. |
The employee moved the raw sausage and eggs to the bottom of the cooler. |
Priority (P) |
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| 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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Observed the following food contact surface to be visually unclean: Retail soda machine ice chute contained excessive black organic matter at the bottom of the chute. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Firm observed not to have in-use TCS utensils, pizza slicer, and other equipment stored at ambient temperature on a four hour cleaning frequency. When asked how often the TCS tongs and other utensils are cleaned and sanitized, employee stated they start using them at 4am and the next employee comes in at 1 pm and then they clean them. Inspector discussed the need to come up with a system that ensures a complete wash, rinse, and sanitize cleaning at least once every four hours. |
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Priority (P) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Observed employee not test the quat sanitizer bucket accurately. Employee took the chlorine sanitizer test kit bottle and dipped the entire bottle in the quat sanitizer solution. |
Inspector demonstrated how to test the Quat sanitizer solution with the store's quat sanitizer test strips. |
Priority Foundation (PF) |
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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)8 Date Marking; Discard food after 7 days at 41F |
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Date marking system in place in firm observed not to follow the seven day date marking standard.
Containers of crumbled beef and sausage, held at the pizza prep cooler, had prep dates of 2/16. Today is 2/27/24. Opened, pre-cooked burger container did not have a date on the container held in the kitchen cooler. |
Employee voluntarily discarded the products. |
Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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Observed employee calibrating firm's probe thermometer in the ice/water slurry and the firm's probe thermometer read 20F while inspector's read 32F. |
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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 boxes of mayo and ketchup packets stored directly on the floor in the front prep area. Observed a box of raw chicken stored directly on the floor in the walk-in cooler. |
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Core (C) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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Observed employees actively preparing food and packaging open foods for customers without any type of hair restraints. |
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Core (C) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Observed two soiled towels stored directly on the kitchen counters. |
The employee made a bucket of sanitizer to store the towels. |
Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 43 Gloves properly used |
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| 42,43 0080-04-09-.03(3)(d)5 Single-use gloves shall be used for only one task and discarded when damaged or task has changed. |
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Observed employee leave a pair of gloves on the shelf beneath the hot holding unit, go to the back kitchen for a few minutes, come back to the front and don the same pair of gloves. Single use gloves shall be used only once and then discarded. |
Employee voluntarily discarded the gloves. |
Priority (P) |
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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)(b) Physical facilities shall be cleaned as often as necessary |
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Observed the floors beneath equipment (ice machine, walk-in cooler shelving, coolers) contain trash. |
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Core (C) |
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