| 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 handle to hand wash sink in meat cutting area was broken, making the hot water inaccessible at that sink. |
PIC voluntarily repaired handle to sink to allow for hot water to turn on. |
Priority Foundation (PF) |
0 |
| 09,10,11,12 Approved Source |
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| 09,10,11,12 9 Food obtained from an approved source |
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| 09,10,11,12 0080-04-09-.03(2)(a) Food source complies with law; from permitted establishment; hermetically sealed container; fluid milk grade A; commercially caught fish; molluscan shellfish from I... |
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Observed jarred garlic confit from Prohibition Brewery that is not an approved/permitted food manufacturer. |
PIC voluntarily removed items from Prohibition Brewery from sale. |
Priority (P) |
1 |
| 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 multiple sandwiches and pulled pork items held below 135 degrees F when temperature was taken with inspector's probe thermometer. |
PIC voluntarily discarded all hot held for safety food items that were held below 135 degrees F. |
Priority (P) |
0 |
| 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 raw meats held above 41 degrees F when temperature was taken with inspector's probe thermometer. |
PIC voluntarily discarded all cold held for safety foods that were held above 41 degrees F. |
Priority (P) |
0 |
| 26 Variance obtained; Specialized Processes |
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| 26 0080-04-09-.03(5)(b)2 Reduced oxygen packaging without a Variance; packing time/temperature control for safety food using a reduced oxygen packaging method shall control the growth and toxin for... |
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Observed firm was vacuum sealing packages of raw beef on site for cold holding without a HACCP plan or variance (meat was not hard frozen/did not have 2 hurdles to qualify for HACCP plan only). |
PIC voluntarily discarded all meats that were vacuum sealed on the premises. |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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Observed firm did not have temperature measuring devices in the meat display case or in the hot box. |
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Priority Foundation (PF) |
0 |