| 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 employee plate exposed food from hot holding, without washing his hands first or donning gloves. |
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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)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
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Observed hand wash sink at pizza prep table to not have a hand washing sign. |
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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)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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Observed heavy carbon and grease build up in the oven. |
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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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Observed the following items in hot holding with an internal temperature below 135F, when checked with Inspector's probe thermometer: BBQ sandwich(113f), and Cheeseburger(107F). |
PIC did voluntarily discard all out of temperature items by breaking them in half and tossing them in the trash unwrapped. |
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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Observed the following items in the prep table with an internal temperature above 41F when checked with Inspector's probe thermometer: small container of mushrooms(45F), large container of mushrooms(45F).
Observed a open squeeze container of in house made honey butter, sitting on a shelf in the kitchen with an internal temperature of 67F, when checked with Inspector's probe thermometer. |
PIC did voluntarily discard all out of tempature 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)8 Date Marking; Discard food after 7 days at 41F |
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Observed the following items in the prep table with no date marking present: poured containers of ranch dressing, open mayo, open mushrooms, open banana peppers, open pepperoni, diced onions, olives, bacon bits, sausage bits.
*Observed in walk in cooler repackaged cheese slices and large open container of mayo, with no date marking present. |
PIC voluntarily dated the items for which a date was known and still with in 7 days, all other items were discarded. |
Priority (P) |
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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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Observed excessive dust build up on the fan guards and brown organic matter on the ceiling in the beer cooler.
*Observed excessive dust and grease build up and drips on the vents over the fryers. |
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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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Observed ceiling damage above the fryers, wood was split and falling.
*Observed hand sink at pizza prep to take more than 30 seconds to drain after handwashing.
*Observed back organic matter and ceiling damage in various parts of the firm, to include coolers and storage area. |
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Core (C) |
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