| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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A lack of managerial control is demonstrated by 3 priority violations. The person in charge of this facility must train all employees involved in food service on food safety practices. |
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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 in the restroom. |
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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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The service cool was scanned with an infrared surface thermometer at 53 degrees. Items inside this cooler were probed with a state issued and calibrated thermometer. Cut watermelon 56 degrees. Cheese 52 degrees. Salad 56 degrees. The PIC voluntarily discarded all temperature controlled for safety foods in this cooler. |
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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 datemarking was observed on any of the containers of cut watermelon prepared in the firm in the service cooler. House made salads in this cooler were date marked appropriately. Cut produce must be date marked in the same manner as the salads to expire 6 days after the date of preperation. |
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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(1) Chemicals shall have identifying Information |
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1.) An unlabeled spray bottle containing approximately 8 oz of clear liquid was observed hanging on a chemical rack in the kitchen. 2.) An unlabeled spray bottle containing approximately 3 oz of yellow liquid was observed hanging on the rack used for soda syrup mixes for the soda fountain. All chemicals must be labeled and stored separately from any food products or equipment. |
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Priority Foundation (PF) |
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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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1.) No thermometer was observed in the service cooler. 2.) No thermometer was observed in the hot holding table. All cold holding and hot holding units must has thermometers to monitor temperatures in the unit and keep food at the appropriate temperture. |
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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 to check the internal temperatures of food. Firm must acquire a probe thermometer and keep it easily accessible to check food temperatures. |
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Priority Foundation (PF) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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1. Tongs were observed uncovered and not protected from contamination on top of a pan of sauce cups by the hot holding table. 2.) The Ice scoop was observed uncovered and not protected from contamination on top of the ice maker. In use utensils must be stored in a manner that protects them from contamination in between uses. |
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Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 43 Gloves properly used |
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| 42,43 0080-04-09-.03(3)(d)5 Single-use gloves shall be used for only one task and discarded when damaged or task has changed. |
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A pair of food service gloves that appear to have been used were observed stored in the facility breading container. This is a contamination risk. Gloves must be discarded after each task where gloves were used. |
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Priority (P) |
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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 were available on check sanitizer concentration in the 3 compartment sink. The firm has chlorine test strips meant for swimming pools. Firm is using bleach as a sanitizer and needs food service chlorine test strips. |
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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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The fan guards in the walk-in cooler are extremely dusty and need to be cleaned regularly. |
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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 was available in the restroom hand sink. The sink would not dispense water when turning the handle of the hot water faucet. Hot water was available at the kitchen hand sink, 3 compartment sink, and food service area hand sink. |
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Priority Foundation (PF) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
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The unisex restroom does not have a covered trash can. Any restroom that may be used by females must have a covered trash can. |
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Core (C) |
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| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
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The restroom door is not self closing. Door closer hardware is attached to the door but it is broken. This hardware should be repaired or replaced to make the restroom door self closing. |
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Core (C) |
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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(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
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A floor drain is missing a cover in front of the door of the walk in cooler. All floor drains must have a covering on them. |
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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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Lighting over the ice maker, mop sink, and part of the kitchen is very dim. Firm should install extra lighting the dim section of this area to allow for adequate cleaning. |
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Core (C) |
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