| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Due to 10 priority violations No knowledge of food safety |
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Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Employees are not being trained prior to assuming work functions as preparing high risk, failure to have managerial control |
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Priority Foundation (PF) |
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| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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observed evidence of smoking in prep area |
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Priority (P) |
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| 06,07 Hand Hygiene |
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| 06,07 7 No bare hand contact with ready to eat food |
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| 06,07 0080-04-09-.03(3)(a)1 No bare hand contact with ready to eat food |
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Observed customer reaching into ice bind with bare hands This has been discussed several times with the ice machine at customers access |
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Priority (P) |
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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 sink in prep area blocked |
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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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no soap at hand sink in 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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No paper towels at hand sink in prep area |
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Priority Foundation (PF) |
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| 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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unidentified raw animal ( with teeth) stored in black trash bag in WIC stored with foods to served the public . |
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Priority (P) |
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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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Foods cooked to serve the public at facility with no hot water to properly wash hands |
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Priority (P) |
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| 09,10,11,12 0080-04-09-.03(2)(b)5 Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. |
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open raw chicken stored in WIC ,, open bags of rice store in non working cooler, open bags of food not covered or protected from contamination |
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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)(f)3 Consumer self-service operations for ready-to-eat foods shall have proper utensils, be monitored by employees, and not include raw foods. |
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Priority (P) |
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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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Raw eggs stored directly over RTE ( PRODUCE ) in WIC |
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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)(a) Food contact surfaces shall be visually clean. |
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Breading cart , utensils, excessive old food build up . Inside ice machine pink build up |
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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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Breading container not cleaned every 4 hours .Raw chicken residue observed in breading |
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Priority (P) |
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| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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Priority Foundation (PF) |
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| 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 |
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Facility non using any sanitizer ....Did have bleach when asked what is used from sanitizer employee stated no sanitizer |
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Priority (P) |
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| 19,20 safe temperature holding |
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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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Pre cup ranch dressing not kept under refrigeration . Container stated keep refrigerated after opening |
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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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no date marking on open polish sausage in WIC. No date marking on cooked foods stored in WIC |
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Priority (P) |
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| 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)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Paint stored with food by WIC. Bleach stored with food on prep table .. Gas pressure washed stored in non working cooler with food. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
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gap at front door |
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Core (C) |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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rodent dropping observed in retail area with chips |
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Priority Foundation (PF) |
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| 35,36 0080-04-09-.06(5)(l) Dead or trapped birds, insects, rodents, and other pests removed |
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Dead insects observed on prep table |
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Core (C) |
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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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Open foods stored in WIC not covered or protected |
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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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Foods stored directly on floor in dry storage area and WIC |
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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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No hair restraints worn in prep area |
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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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Clean utensils, handles are not inverted, handles should be up, clean dishes stored in dirty container |
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Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Case of foam drinking cups stored directly on floor |
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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)(a)2 Warewashing sink must have 3 compartments and be adequately sized for equipment being washed |
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No stoppers observed at 3 bay sink |
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Priority Foundation (PF) |
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| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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Ware wash dead insects observed in ware wash ..old build up needs cleaning |
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Core (C) |
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| 44,45 0080-04-09-.04(5)(a)6(ii) Warewashing sinks used to wash cloths, produce, or thaw food must be washed, rinsed, & sanitized before and after. |
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Ware wash sink not clean |
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Core (C) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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Floors greasy buildup in kitchen around walls and under racks******Walls greasy in kitchen behind stove /fryer area****racks for pan storage soiled and grease buildup*****Buildup on floor in walkin cooler*****retail shelves dusty******filters/hood/backsplash greasy**** |
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Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 47 Hot and cold water available |
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| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
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No hot water at facility due to water heater not working |
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Priority Foundation (PF) |
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| 51,52 Facilities |
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| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
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| 51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. |
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Dumpster lids broken |
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Core (C) |
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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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Open ceiling above ware wash in prep area water damaged ceiling tiles throughout facility |
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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(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
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No lights at food storage area near WIC |
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Core (C) |
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