| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Person in charge is the son and he is the acting manager since his father is out of the country. He failed to demonstrate knowledge of operating a facility that prepares food. He could not explain how to set warewash, no knowledge of sanitizer, no knowledge of temperatures, lack of training. I discussed our food safety on line free class and advised him to take because as an acting manager he should know all the questions I asked. |
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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)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
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no handwash sink at kitchen handsink and no handwash sign in public unisex restroom handsink
Printing out copies so he will post |
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Core (C) |
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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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breading bins are left out at room temperature and breading must be disposed of and bins cleaned and sanitized every four hours or keep under refrigeration and empty. clean and sanitize every 24 hours. |
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Priority (P) |
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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 being used to sanitize dishes. He stated use dish soap only and was not aware sanitizing \was required. |
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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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Open BBQ sauces stored on shelf left out at room temperature and states must refrigerate after opening. I instructed to him to read labels on toppings and all products because even if a product comes in at room temperature does not automatically make it shelf stable after it has been opened. |
Disposing of product and starting with fresh |
Priority (P) |
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| 33 Thermometers provided and accurate |
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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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food thermometer needed to monitor internal food temperatures |
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Priority Foundation (PF) |
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| 40,41 Utensils |
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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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pans on shelf are not inverted to prevent 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(2)(d)16 Warewashing sink, drainboards, and warewashing machines shall be self-draining |
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no drainboards for warewash sink, stored in sink |
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Priority Foundation (PF) |
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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 to monitor sanitizer, they have bleach but not using |
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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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Walls and floors in kitchen soiled with residue and food spillage**** back splash behind stove greasy*** all shelves, soiled, sides of equipment soiled/spillage, cleaning is done eye level only, anything splashed or spilled not cleaned up. ****Hood greasy and grease leaking down****Floors around walls and under equipment black old buildup. ****Flors in back storage area extremely soiled and old buildup. *** Kitchen needs a deep cleaning. ***Ice cream freezer needs defrosting****retail shelves dusty |
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Core (C) |
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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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toilet soiled, restroom walls and door soiled and needs cleaning. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
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| 51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. |
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buckets of grease outside behind building uncovered**** |
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Core (C) |
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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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ceiling tiles damaged in various places and storage and some missing as well |
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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 store area, extreme trash, clutter, old tires, wood, unused equipment |
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Core (C) |
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