| 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, especially repeat and priority violations, firm has not demonstrated adequate managerial control for food safety. |
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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)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
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Observed hot water knob for prep area hand wash sink was broken, so no hot water was available at that sink. Firm has a functional hand sink in ware washing area that is still convenient to prep area (not behind a door, less than 10 steps away from prep area). |
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Priority Foundation (PF) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 18 Cooling time and temperature |
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| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
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Observed firm had a large, covered pot of turnip greens in walk in cooler that was above cold holding temperature. Firm was in the process of cooling the turnip greens, but the total time was exceeding 6 hours (estimated time in cooler was 12 hours). |
Employee voluntarily discarded the turnip greens. |
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 fried chicken, green beans, breakfast sandwiches, pizza slices, and Salisbury steak held below 135 degrees F when temperature was taken with inspector's probe thermometer. |
PIC and employees voluntarily discarded all hot held for safety items that were below 135 degrees F. |
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 multiple sandwiches, cheese snacks, milk, and perishable bottled beverages held above 41 degrees F when temperature was taken with inspector's probe thermometer. |
PIC voluntarily discarded all cold held for safety items that were held above 41 degrees F. |
Priority (P) |
2 |
| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(b) Chemicals used according to law; pesticide shall be applied only by an certified applicator. |
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Observed firm had pesticides on premises (RAID and HotShot) when no one on staff is a certified pesticide applicator. |
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Priority (P) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Observed firm was thawing bags of soup and cooked poultry products by leaving them out at room temperature on prep table and prep rack. |
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Core (C) |
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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)(c)2 Storage or display of packaged food in contact with water or ice |
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Observed ice from freezer condenser buildup on bags of food products in prep walk in freezer. |
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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)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Observed multiple metal pans stored wet nested on rack in ware washing area. |
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Core (C) |
0 |