| 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 does not demonstrate sufficient knowledge to perform duties. She is the PIC and cook. |
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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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handwash sink in food prep area, no paper towels |
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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(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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sanitizer not dispensing properly through system, and must be manually poured in when sanitizing dishes until it is repaired |
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Priority (P) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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main warmer not maintaining food temperatures above 135 degrees, warmer is 121 degrees and food being held at 109 degrees to 114 degrees. The only thing she is being allowed to save is the fried chicken at 133 and strips at 132 which must be rapidly reheated to 165 degrees. Other food is being disposed of. *** pizza is and wings are running 133 in the open pizza warmer needs to be turned up and monitored. The other warmer is as high as it will go and not holding temps. Foods were probed with certified thermometer. |
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Priority (P) |
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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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walk in beverage cooler is running 58 degrees and must be 41 degrees or below. Chocolate milk and juice running 52 and 53 degrees, probed temp and must be disposed of due to temperature abuse. **** A case of shell eggs to be sent back to their distributor due to an incorrect order has been left sitting out at room temperature. The temperature must be maintained at 41 degrees or below. She stated she needed to return to vendor and I explained that they cannot be put back into inventory and I did write this on the outside of the case. |
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Priority (P) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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glass is broken in warmer and has a piece of card board from a cup box cut to replace that is not easily cleanable nor for direct food contact and the food is touching it |
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Priority (P) |
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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(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 used for dishes as well as food prep is soiled with a greasy residue as well as black buildup in places |
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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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cutting hot water off at warewash due to leak, it is a small leak and I explained if not left on that they would be issued a closure. They have contacted c\someone to repair it. |
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Priority Foundation (PF) |
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