| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to number of Priority Violations. |
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Priority Foundation (PF) |
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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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*Observed employees, return to food prep area after cash handling, not wash their hands, replace glove and began taking pizza from hot box and place it in to go boxes. |
Employee did voluntarily wash hands and replace gloves when reminded. |
Priority (P) |
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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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*Observed unisex employee restroom to have no hand drying equipment or paper towels. |
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Priority Foundation (PF) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
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| 09,10,11,12 0080-04-09-.03(2)(b)5 Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. |
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*Observed items in upright freezer stored uncovered, waffles, breaded steak, and panned biscuits, this could lead to possible contamination. |
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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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*Observed raw tenderloin stored in refrigerator over cooked egg patties, cooked bacon, and sliced cheese. |
PIC did voluntarily move the raw meat to the bottom shelf. |
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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*Observed items in hot holding below 135F, when tested with Inspector's probe thermometer. See temperature chart above. |
PIC voluntarily discarded all out of temperature items. |
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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*Observed items in prep table with no date marking, these included cut lettuce, cut onion, olives, peppers, and dressings. PIC states they use them within three days.
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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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*Observed Zevo Ant, Roach and Fly, and Hot Shot roach killing powder stored in food prep area. |
PIC did voluntarily move those to different area. |
Priority Foundation (PF) |
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| 24,25 0080-04-09-.07(2)(c) Poisonous or toxic material containers may not be used to store food |
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*Observed a Wind Fresh concentrated laundry detergent bucket, now being used to store sugar. |
PIC did voluntarily discard the sugar and bucket into outside dumpster. |
Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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*Observed kitchen refrigerator and prep cooler to not have temperature measuring devices. |
PIC did voluntarily add temperature measuring devices to refrigerator and prep cooler. |
Priority Foundation (PF) |
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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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*Observed the firm to not have in date test strips. One container of test strips expired 2-1-2024, and the other 6-1-2024, no other test strips could be located. |
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Priority Foundation (PF) |
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