| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC that was on site at time when inspector started inspection and asked questions on temperatures, sanitizing, and other food safety questions did not know the answers. |
did training while inspecting on temperatures, sanitizing, hand washing, and other food safety as viewed violations. |
Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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PIC should train employees/person that will take his place when not on location the food safety the facility should be following. |
train on food safety employees/personal that fills in for PIC when not on location. |
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 paper towels at hand sink in kitchen or at hand sink in rest room. |
keep paper towels at hand sinks. Must have a way to dry hands. |
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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inside ice machine black/pink organic build up at inside ice guard and were ice guard meets inside wall. |
clean this area more fr |
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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tongs and pizza cutter at room temperature at pizza prep cooler and at warmer have red dry crusty organic build up. |
If going to store at room temperature need to clean every 4 hours & able to prove to inspector if going to clean every 4 hours. May keep the pizza slicer in the prep cooler that is below 41 and clean at end of day if kept cold if not need to clean more frequently. Tongs need to follow 4-hour cleaning once put in operation. |
Priority (P) |
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| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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inside cavity of microwave red organic build up, pizza pans on top of pizza oven black organic build up. |
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Priority Foundation (PF) |
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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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Pizza and wings in warmer probed with state certified thermometer with food temps between 93- 103 internally- must be 135 or higher. |
voluntarily pulled and discarded food not 135 or higher in warmer. |
Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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thermometer provided to monitor temperature of cooked food can not calibrate due to do not have stove to boil water and the thermometer using does not go below 50 degrees so cannot do the ice water to calibrate. |
Get thermometer that you can calibrate. |
Priority Foundation (PF) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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ice bagged on site stored in ice cooler outside on sidewalk do not have facility name and address on bags. |
put facility name and address on bags of ice that are bagged on site and sold in retail storage cooler/freezer for bags of ice. |
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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ice scoop not covered on top of ice machine- tongs not covered at warmer hanging on warmer. |
keep food contact equipemnt covered/protected when not in use. |
Core (C) |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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storing clean pizza pan behind faucet of 3 compartment sinks, pans used to cook wings not stored inverted on shelf. |
keep food pans protected from contamination when clean and not in use. |
Core (C) |
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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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foam to go trays not stored inverted/protected. |
keep all food containers covered/protected. |
Core (C) |
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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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kitchen- top of pizza oven and top of condiment cooler dust build up, retail milk cooler shelves organic black build up |
keep areas were food containers stored at clean. |
Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
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kitchen- crockpot prep/warmer area lights not shielded. |
lights have to be shielded at food prep areas. |
Core (C) |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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kitchen- personal belongings commingled with store used items. |
have designated areas for personal belongings and label so inspector will know. |
Core (C) |
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