| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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The PIC was unable to demonstrate how to set up the 3 compartment sink for ware washing. The PIC was unaware of the 4 hour sanitation schedule requirement for food contact surfaces. |
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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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A lack of managerial control was demonstrated through 3 priority violations. More training in food safety practices is needed for all firm employees. |
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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)2 Handwashing sinks, properly supplied with soap |
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No soap was available at the kitchen hand sink. The PIC obtained soap to place at this sink during the inspection. |
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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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1. No paper towels or other single use drying devices were available at the kitchen hand sink or in the unisex restroom.. The PIC obtained paper towels to place at these sinks during the inspection. |
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Priority Foundation (PF) |
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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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Old organic residue was observed on underneath the blade guard of the deli slicer. |
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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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The PIC states that the deli slicer is broken down to sanitize once a day. The deli slicer must be broken down and sanitized every 4 hours after being put in to use. The firm should establish a system that allows them to track when the deli slicer must be sanitized. This 4 hour sanitation schedule also applies to utensils and any other equipment that comes into contact with food. |
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Priority (P) |
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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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No sanitizer was available at the 3 compartment sink. The PIC retrieved bleach from the retail shelf to place in the ware washing area during the inspection. Firm has chlorine test strips that do not expire by the 3 compartment sink. |
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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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A large bag of pepperoni, a large container of cheese, and a bag of chicken wings all labeled "Keep Frozen" were observed thawed in the lower chamber of the pizza prep cooler. Foods labels "Keep Frozen" that are stored in refrigeration must be date marked to discard 6 days after the date of moving the items to refrigeration. |
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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 was observed in the service cooler. Firm must place a thermometer in this cooler to ensure it is keeping food stored inside below 41 degrees. |
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Priority Foundation (PF) |
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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 probe thermometer was available in the firm to check internal temperatures of food. |
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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)(n) Premises maintained free of unnecessary items and litter |
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The ware washing area is very cluttered and the clutter makes the 3 compartment sink difficult to access. |
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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 lighting was available in the ware washing area. Must repair lighting in this are to allow for adequate cleaning. |
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Core (C) |
2 |