| 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 number of violations, particularly priority and priority foundation violations (hot and cold holding temps, date marking, cleaning and sanitizing, cleaning frequency, protein storage, no sanitizer test strips, etc.) firm has not demonstrated adequate managerial control for food safety (food borne illness risk factors). |
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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 multiple raw animal proteins stored improperly: Walk-in cooler- Observed a box of raw chicken tenders stored directly over 4 bottles fo slushy mix. Kitchen cooler- Observed a tray of chicken tenders stored directly over uncooked potatoe wedges. |
The PIC moved all raw chicken to the bottom shelf in both coolers. |
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 abundant vegetable organic matter on blades of potato slicer attached to the wall above 3 compartment sink. |
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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/equipment stored at ambient temperature on a four hour cleaning frequency. When asked how often the TCS tongs and other utensils/pans are cleaned and sanitized, PIC stated they are cleaned/sanitized once a day at night. 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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| 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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Observed the following food products not maintained at 135F or above (range 115F-128F) when using inspector's probe thermometer, located in the 2 hot boxes (refer to temperature chart for specific temperatures): Chicken sandwiches, rib sandwiches, hamburgers, eggrolls, and corn dogs. |
The PIC voluntarily discarded the food products. |
Priority (P) |
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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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Observed the following foods not maintained at 41F or less when using inspector's probe thermometer: *Front retail counter shelf- containers of portioned ranch (72F) and mustard dressings (72F). The original containers stored in the kitchen cooler say 'Kraft' dressing 'refrigerate after opening'. *Kitchen cooler- one container of cooked sausages (47F). Per PIC, the sausages were made this morning around 5-6am. Current time 1:30pm. |
The PIC voluntarily discarded all the products. |
Priority (P) |
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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)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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Observed no date marking system in place in firm. No open packages or prepared foods had prep or use by dates: cut lettuce, cook sausages, open ham, etc.,
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Priority (P) |
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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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Observed a tray of Potatoe wedges, a tray of fresh chicken tenders and a tray of biscuits to be stored uncovered and unprotected in the Kitchen cooler. |
The PIC immediately covered the trays of food with foil. |
Priority (P) |
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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 chips stored on the retail floor. Observed a container of cut potato wedges stored on the floor in the walk-in cooler. Observed a box of seasoning stored on the floor in the kitchen without a barrier to prevent contamination. |
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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(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Observed no test kits available for testing chlorine bleach sanitizer at three compartment sink. |
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Priority Foundation (PF) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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On the front counter, observed a personal covered drink stored next to the hot boxes and the to-go containers. |
The PIC moved the drink to a non-food area of the front counter. |
Core (C) |
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