| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(a) Designated person in charge present |
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Due to the number of violations, especially priority and repeat violations, firm has not demonstrated adequate managerial control for food safety. |
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Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC has no knowledge of how to use and test sanitizer, no knowledge on date marking, proper food temperatures, |
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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-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No drying device at hand sink by ware washer. |
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Priority Foundation (PF) |
3 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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There was no chemical sanitizer observed to be available at time of inspection.
Management obtained bleach during inspection.
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Priority Foundation (PF) |
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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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Observed gallon jugs of honey mustard and BBQ sauces on counter that states refrigerate after opening, products were disposed of by PIC. |
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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)8 Date Marking; Discard food after 7 days at 41F |
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No date marking on open bologna, containers of raw chicken in back walk in cooler, *** no date marking on containers of pizza toppings in the condiment cooler. |
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Priority (P) |
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| 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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No thermometer in the warmer. |
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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 bottom of back door, not protected from pest entry. **** Front door has gap at bottom left of door and door will not properly shut on it's on. |
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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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Breading scoop and handle laying inside of breading container. |
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Priority (P) |
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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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Coffee filters are not covered or protected from contamination, sitting on counter by the microwave. |
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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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No test strips for chlorine sanitizer were available. |
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Priority Foundation (PF) |
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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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many missing ceiling tiles in kitchen area and in storage area, *** all walk in coolers vent covers have dust build up. |
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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 ware washer, hand sink by ware washer, or at rest rooms. hand sink up front by warmers has hot water. ( closing kitchen until hot water is working at ware washer and both hand sinks by ware washer and at rest rooms). |
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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)(b) Physical facilities shall be cleaned as often as necessary |
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Kitchen area and storage area needs to be cleaned and maintained, the floors, walls, vent hood and under tables have grease and dust build up, microwave and breading containers need to be cleaned and sanitized. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. |
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Mop not properly hanging up for drying, sitting upright in kitchen area, mop bucket full of dirty water. |
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Core (C) |
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