| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Training needs to be done with all employees to ensure safe food handling practices. |
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Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Hand sinks were observed to be used for storage of dish detergent and and other cleaning products. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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There was no soap at the hand sink located in the men's restroom or the hand sink located near the three-compartment sink in the prep area. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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There were no drying devices at the hand sink in the located in the men's restroom or the hand sink located near the three-compartment sink in the prep area. |
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Priority Foundation (PF) |
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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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There were no hand signs at the hand sinks (inspector gave hand signs on the previous inspections). |
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Core (C) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
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| 09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented |
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Raw carrots were observed rotten in the walk-in cooler. Beef was observed in the meat walk-in cooler discolored. |
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Priority (P) |
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| 14 Food contact surfaces; clean and sanitized |
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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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Meat saws had old food particles on it. The vegetable grinder was observed with old food particles between the teeth of the machine. |
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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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Food items were observed at a temperature below 135F (Rice-94F and 120F, Chicken with rice-124F-probed with the state calibrated thermometer-the firm is using single-service silver trays that are not holding heat temperatures for hot foods-Inspector returned to the area to discuss a different violation and observed rice stored back on display and checked the temperature again of the rice and it was at 94F). |
Inspector stayed present and employees disposed of the food items-taken to dumpster. |
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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Freshly made salsa was observed at a temperature above 41 degrees (57 degrees-probed with the state calibrated thermometer). |
Employees disposed of the food items. |
Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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There was no probe thermometer available to check the internal temperatures of food items. |
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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)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Meat was observed in several coolers, uncovered and not protected from contamination. |
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Priority (P) |
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| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
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Meat products were observed in contact with water/ice located in the walk-in cooler and freezer. |
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Core (C) |
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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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Whole raw animal meat was observed stored in the walk-in freezer, not six inches above the floor. |
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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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An employee was observed preparing beef patties without a hair restraint. |
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Core (C) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Utensils were observed stored against the walls of the three-compartment sinks. |
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Core (C) |
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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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There were no test strips at any of the three-compartment sinks. |
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Priority Foundation (PF) |
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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)(a) Maintained in good repair |
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1) The walk-in cooler where meat is stored had a leak. 2) The cooler near the hot holding warmers is not cooling properly (reading at 53 degrees with the surface thermometer and installed thermometer). 3) Hot water at the sinks were observed at 85F at the time of the inspection. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(2)(b)2 Ventilation/hood system/filtration installed not to cause contamination |
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Vent hoods had black matter on them located in the kitchen area. |
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Core (C) |
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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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A personal beverage was observed stored on the prep table near food and in the display case with meat. |
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Core (C) |
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