| 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 cannot demonstrate food safety training or properly training employee based on amount of priority violations. |
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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 Soap in restroom hand sink, |
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Priority Foundation (PF) |
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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 aids seen at any handsink |
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Core (C) |
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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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#1-Walk-in cooler- Raw ground beef on canned drinks in Walk-in cooler. moved at time of noting. |
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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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Kitchen- Breading bowls had visible food debris on outside of container, on prep table at room temperature. PIC stated containers are cleaned once a day. |
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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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Retail Deli- Slicer with organic material at ambient temperature, PIC unable to determine when it was cleaned last. |
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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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Deli- Gyro meat on tray was at 82 degrees, must stay 135 degrees or above. PIC disposed of meat at time of discussion. |
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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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Walk-in cooler- Shredded chicken in walk-in cooler had no date marking on when it was prepared or to use by. |
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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)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
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Retail Deli- Gyro meat on a rotisserie, PIC states that meat has been cooling down for 30 minutes and at 88 degrees, Advised to cool in walk-in cooler. |
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Priority Foundation (PF) |
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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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No probe thermometer was available at time of inspection. |
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Priority Foundation (PF) |
1 |
| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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Outside Ice- Ice bagged on site without a name or address. |
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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)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Kitchen- observed steel pans nesting inside each other still wet. |
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Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 47 Hot and cold water available |
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| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
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Kitchen- Hand sink in kitchen had the hot water turned off. |
After notation, PIC turned hot water on. |
Priority Foundation (PF) |
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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(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
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Kitchen- Firm was missing ceiling tiles in kitchen. |
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Core (C) |
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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- Vent/ hood had excessive grease and grime build up. Between flat-top and wall excessive grease on floor. |
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Core (C) |
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