| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Present Staff Members unable to answer basic food safety questions, kitchen staff not knowledgeable of proper cooking and holding temps |
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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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Due to severity of Violations it is evident that a lack of training at the establishment is a leading factor in the current condition. |
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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)2 Handwashing sinks, properly supplied with soap |
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No Handwashing Soap in the UniSex Bathroom |
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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)(a) Food contact surfaces shall be visually clean. |
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Cutting boards were deeply scored and had large amounts of gray and black organic build up on both sides. |
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Priority Foundation (PF) |
1 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Breading Bin not being cleaned out on 4hr rotation; staff informed Inspectore it gets cleaned every 2 days |
Educated on proper cleaning cycle |
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 (Hunts Brothers) displays large amounts of build up and organic debris |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Upon entry into Kitchen staff observed washing stainless steel bowls, but did not have sanitizer in a compartment. When asked admitted it was empty and did not change out the bottle |
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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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Front Deli Hotbox was holding all foods below 135 (see listed food temps). |
All Held foods were disposed of |
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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When asked to provide probe thermometer, kitchen staff member informed Inspectors it was with Manager |
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Priority Foundation (PF) |
2 |
| 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 strips located over food prep table and 3 compartment sink |
Informed to remove due to location; staff removed item(s) |
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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Uncovered Chicken Breading bin(s), open frozen pizza condiments in pizza chest freezer, open can of mushrooms in condiment cooler, open metal cans in WIC |
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Priority (P) |
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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)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Washed dishes being placed and stacked on a shelving unit that did not allow for proper air flow |
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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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Sticky Floors noted throughout the Beverage Cooler Walk In; Dust accumulation on kitchen roof at air vents; sticky, organic residue collecting on utensil drying shelf above 3 compartment sink |
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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)(a) Maintained in good repair |
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Pizza Chest Freezer door has busted/ripped seals and the interior plastic on the door is cracked with pieces of molded plastic missing |
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Core (C) |
1 |