01 PIC present, Knowledgeable, Duties |
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01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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employees could not answer any food safety questions
sanitizer, food temperatures , hand sinks not supplied |
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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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PIC / Owner must ensure active managerial control on training of employees .The basic of sanitizer ,how to set up ware wash. food temps, general cleaning, date marking. |
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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-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Hand sink in prep area blocked with trash / boxes |
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Priority Foundation (PF) |
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08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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No soap supplied at hand sink near warmer area |
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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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No paper towels observed at hand sink @ warmer and prep area |
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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)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Inside ice machine lip Excessive pink/black slime build up ... Breading container observed with raw meat residue breading container must be cleaned every 4 hours |
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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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microwave in prep area EXCESSIVE old food spillage build up. |
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Priority Foundation (PF) |
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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 available at ware wash . facility had used Spectrum 2 at one time, but bottle was empty dirty has been empty for a while |
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Priority (P) |
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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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Salad retail case prep made sandwiches probed @ 47 degrees salads @ 48 degrees |
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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 date marking system on place on salads with deli meats |
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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(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Toxic fly stray stored in prep area |
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Priority Foundation (PF) |
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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)3 Insect control devices shall not be installed over food preparation, clean equipment, utensil, single service items. |
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Fly strip hanging at warmer area |
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Core (C) |
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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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tongs at warmer not covered or protected from contamination |
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Core (C) |
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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 for Clorine sanitizer |
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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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Vent guards grease build up |
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Core (C) |
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47,48,49 Plumbing |
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47,48,49 48 Plumbing installed; backflow devices |
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47,48,49 0080-04-09-.05(2)(b)3 Air gap sufficient between water supply outlet and flood rim level |
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No air gap at fountain drain line . |
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Priority (P) |
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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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walls under hand dryer soiled and old build up |
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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(5)(b) Physical facilities shall be cleaned as often as necessary |
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Prep area clutter of boxes , general cleaning schedule must be followed |
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Core (C) |
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51,52 0080-04-09-.06(5)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. |
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Mops observed not drying stored in dirty mop water |
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Core (C) |
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