| 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 not properly training/monitoring/ employees on food safety needed at this facility due to prior and priority foundation violations noted. |
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Priority Foundation (PF) |
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| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Observed employees eating and drinking at prep station in kitchen/warmer area. |
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Priority (P) |
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| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Employees not washing their hands at any time of different food preparations, before or after removing gloves, coming back to work in kitchen area, cutting pizza. |
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Priority (P) |
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| 06,07 7 No bare hand contact with ready to eat food |
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| 06,07 0080-04-09-.03(3)(a)1 No bare hand contact with ready to eat food |
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Observed employees touching ready to eat cake when cutting cake, |
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Priority (P) |
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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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Kitchen/prep hand sink bag of breaded chicken inside hand sink. |
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Priority Foundation (PF) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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Under pizza prep station open crate of eggs stored over ready to eat foods. |
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Priority (P) |
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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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Shelves above ware wash sinks were clean utensil stored several steam table racks brown organic matter seeping off the racks, vegetable cutter blades organic matter still on blades |
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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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All pizza utensils at ambient temperature organic buildup, tongs at warmer organic buildup, thermometers used for monitoring temperatures crusty buildup. Breading container raw chicken inside breading at room temperature. |
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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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Pizza oven roller crusty buildup on rollers that pizza crust touches |
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Priority Foundation (PF) |
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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 on ready to eat pulled chicken containers in salad prep refrigerator.
Retail keeps refrigerated creamer dispensers no date marking. |
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Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.03(5)(a)1 Stored frozen foods shall be maintained frozen |
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walk in kitchen cooler- Excessive amount over 12 bags of ready to eat pizza topping that state keep frozen on bags on shelves in walk in cooler thawed. |
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Core (C) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Thawing chicken gizzard in prep sink in cool water not submerged and cold running water. |
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Core (C) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b)3 Bulk self-dispensed foods labeled |
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Retail bakery self-serve display no ingredient labeling for bakery items in self serve case. |
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Core (C) |
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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)5 Outer Openings - Protected |
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Back exterior door not closing properly leaving over inch gap from floor to top of door. |
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Core (C) |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
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Bags of breading left under raw prep station open not covered not protected from raw chicken or other elements.
Walk in kitchen cooler exposed raw pizza dough not covered or protected from black organic matter on ceiling in walk in cooler |
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Priority (P) |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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kitchen walk in cooler and freezer- Cases of food stored directly on floor. |
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Core (C) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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No hats or hairnets worn by employees working and preparing food in prep areas. |
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Core (C) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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wet wiping cloth on side of hand sink not in sanitizer. |
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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 not covered or protected at warmer, utensils used for cutting pizza not covered or protected on prep table. |
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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)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Air dry drainboard area pizza pans nesting inside each other not able to air dry. |
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Core (C) |
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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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Clean utensil store areas pans not stored inverted. |
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Core (C) |
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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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Pizza prep cutting board sever scoring not longer easy cleanable. |
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Priority (P) |
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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- outside of equipment, floor fan behind warmer area, racks under pizza oven, fountain machine counter area at syrup dispenser area. |
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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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kitchen- floor around fryers spillage, vent hood and wall behind fryers organic buildup. Walk in kitchen cooler black organic buildup on ceiling and walls. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
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Outside dumpster area trash on concrete around dumpster and oil waste container. |
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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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kitchen- brooms and dust pans stored on floor in different areas of kitchen. 2 buckets of dirty mop water left in mop buckets at back office/mop sink area. |
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Core (C) |
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