| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Firm has 5 priority violations which demonstrates a general lack of food safety knowledge. |
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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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Firm has 5 Priority, and 7 core and priority foundation violations which demonstrates a lack of managerial neglect of duties to train employees in food safety. |
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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-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
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#1-Restroom- Hand sinks in restrooms did not have hot water. PIC was asked to turn on hot water and could not get hot water either.
#2- Retail service area- No hot water at hand sink in under 15 seconds. |
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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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Pizza cooler- open cans of food product was covered in plastic wrap and stored in kitchen cooler. |
PIC asked inspectors how to store canned goods when they are open and was given several suggestions but told they cannot be stored in the metal can once it is open. |
Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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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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Kitchen- No sanitizer was available at the 3 compartment sink. PIC had to call someone off property to find out what sanitizer they use. PIC could not locate the bleach that is used to sanitize or the test strips. PIC eventually located bleach and expired test strips. |
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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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Pizza Warmer- Cooked pizza was held in pizza warmer at 127 degrees. |
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Priority (P) |
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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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Kitchen- Raw chicken was in a metal pan on the 3 bay sink ledge and was probed using a state issued and calibrated thermometer, showed it was at 55 degrees. |
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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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Pizza Cooler- Firm has several open cans of food product in pizza cooler without date marking on when it was opened or to use by. |
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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(1) Chemicals shall have identifying Information |
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Pizza Oven- blue spray bottle with unknown liquid was next to the pizza oven without a label. |
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Priority Foundation (PF) |
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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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Kitchen- lighter fluid stored on shelf next to open brown gravy mix and above bags of closed gravy mix. |
PIC moved lighter fluid and was explained that chemicals can not be stored above food. |
Priority Foundation (PF) |
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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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Kitchen- Firm was thawing raw chicken on 3 bay sink ledge at room temperature without running cold water |
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Core (C) |
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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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Per PIC, Firm does not have a probe thermometer. |
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Priority Foundation (PF) |
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| 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 cooler- no labels on ice that is bagged at the store, to include the name address and telephone number. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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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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Kitchen- Employee had chap stick, battery operated razor, hair brush stored with gravy mix and lemon juice where commination can occur |
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Priority (P) |
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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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Kitchen- Employee was preparing food without wearing hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food (raw fish). |
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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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Retail food Service- #1 tongs were hanging from a cabinet handle and not protected from contamination. PIC was made aware of violation and retrieved a bag. Employee used tongs to serve a customer and did not place tongs back into bag to avoid contamination.
#2 Pizza cutter was laying on counter and not protected from contamination. |
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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)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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3 bay sink- Top of the drying rack was a dirty flour sifter. PIC was told to store dirty equipment somewhere else to avoid contaminating clean equipment. |
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Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Beverage station- coffee filters were stored under 2 different cabinets. coffee filters were not covered from 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(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Test kits were expired. |
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Priority Foundation (PF) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
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Kitchen- more lighting is needed in kitchen, far side of kitchen stove and oven are not well lite and very dark. |
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Core (C) |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Retail pizza/ Kitchen- Open water bottles were on the pizza prep table that PIC stated belong to employees. Cell phone was on the pizza prep table. |
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Core (C) |
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