| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
Observed Chlorine sanitizer bucket to measure 0 ppm when tested with the store's chlorine sanitizer test kit. Chlorine sanitizer should measure between 50-200 ppm. |
The employee made a fresh bucket of sanitizer and tested at 100 ppm. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 19 Hot holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Observed the following food products not maintained at 135F or above when using inspector's probe thermometer, held in the kitchen warming drawer: chicken breast 120F and grilled bologna 117F. |
The employee voluntarily discarded the food products. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
in |
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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 in the retail counter cooler, packaged food products made in-house, not maintained at 41F or less when using inspector's probe thermometer: chicken strips 46F, BBQ steak 48F, Tenderloins 47F, and sausage biscuit 45F. The packaging contained condensation on the interior of the lids indicating the products were not cooled properly to 41F prior to placing in the retail cooler which had an ambient temperature of 41F. |
The PIC voluntarily discarded the packaged products. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Observed 2 bags of sliced ham, held in the kitchen cooler and walk-in cooler, with prep dates 2/14 and 2/20. Today is 2/27/2024. Opened food items and items prepared in house are required to have a shelf life of no more than seven days(day of production plus 6 days). |
The employee and PIC voluntarily discarded the expired food products. |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
Observed only a meat thermometer (120-200F) available at the store. A probe thermometer shall be readily accessible to check foods going through the cooling stage and any cold holding foods. |
|
Priority Foundation (PF) |
1 |
| 34 Food Properly labeled |
in |
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0 |
| 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... |
out |
Observed firm is packaging meals (chicken strips, tenderloin, etc.) and selling them in the retail cooler without proper labeling. Packaging is missing ingredient list (including allergens if applicable), quantity, name and address of firm. |
|
Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
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0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Observed rodent excrement in the cabinet below the
retail soda machine. |
|
Priority Foundation (PF) |
0 |
| 42,43 Single service & gloves |
in |
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0 |
| 42,43 42 Single-service articles stored and used |
in |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Observed the coffee filter stored unprotected in the retail cabinet below the coffee station. |
|
Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 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 |
out |
Observed employee personal drinks and purses stored with store goods such as containers of dressing and other dry good items. A designated area is needed to separate personal products from retail products. |
|
Core (C) |
1 |