| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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PIC not maintaining food safety and sanitation since last visit. |
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Priority Foundation (PF) |
1 |
| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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No soap in restroom or at kitchen prep area hand sink |
PIC placed hand soap off shelf from retail area |
Priority Foundation (PF) |
1 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No paper towels in restroom |
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Priority Foundation (PF) |
1 |
| 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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BBQ, Mayo, ketchup all states refrigerate after open. All items were sitting out at room temperature 65F. |
Discarded all. |
Priority (P) |
1 |
| 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 happening on any pizza condiments, sandwiches that state keep frozen, or deli meat that has been sliced. |
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Priority (P) |
1 |
| 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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A bottle of rubbing alcohol sitting on pizza condiment station without a top on it. |
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Priority Foundation (PF) |
0 |
| 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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No thermometer present |
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Priority Foundation (PF) |
1 |
| 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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Front door opened with a piece of metal holding it opened. Once closed the front door has gaps at the bottom big enough for pest/rodents to enter. |
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Core (C) |
1 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Flies in the food prep area |
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Priority Foundation (PF) |
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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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In both chest freezers opened product not closed or covered. (hamburger patties and pizza condiments) |
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Priority (P) |
1 |
| 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 for 3 compartment sink |
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Priority Foundation (PF) |
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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 chlorine paper test strips had pH test strips on site. |
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Priority Foundation (PF) |
2 |
| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(5)(h) Toilet room cleaning frequency |
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Restroom need attention. |
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Core (C) |
0 |