| 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 2 priority violations and cannot properly demonstrate how to set up the sanitizer sink. |
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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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#1-Kitchen-Pizza slicer had visible dried food debris.
#2- Kitchen- food chopper had visible dried food debris on blades and handle. |
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Priority Foundation (PF) |
2 |
| 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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Bottle of Windex was stored on a shelf above packets of ready to eat hot sauce and mayo. |
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Priority Foundation (PF) |
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| 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)5 Outer Openings - Protected |
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Front door- Gab between front doors is larger then a pen, allowing for possible pest entry. |
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Core (C) |
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| 35,36 0080-04-09-.06(5)(l) Dead or trapped birds, insects, rodents, and other pests removed |
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Kitchen- Firm has multiple dead insects on top of the refrigerator. |
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Core (C) |
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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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Kitchen- An Eletronic bug zapper was turned on and stored on top of the fridge without any barrier to stop contamination of food prep areas. |
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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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Kitchen- bag of raw rice is stored with spilled rice, on bottom of retail cooler that is off. Open bag of rice is stored next to a box of incense (Flammable/ non-edible product). |
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Priority (P) |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Core (C) |
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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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#1-Kitchen- Pizza pans were placed on top of each other while still wet, not being allowed to air dry.
#2- 3 Bay Sink-Cutting Board stored above rinse sink, not on a drying rack. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
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Card Board is taped on to the wall and used as back splash, with visible stains |
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Core (C) |
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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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3 Bay Sink- no valid test strips were available at time of the inspection. |
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Priority Foundation (PF) |
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| 47,48,49 Plumbing |
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| 47,48,49 49 Sewage and waste water disposal |
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| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
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Per employee, firm will sometimes empty dirty mop water on the ground outside or toilet. When inspectors told employee that they can only use the mop sink for wastewater, employee responded that they only sometimes do not use the mop sink. |
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Priority (P) |
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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)(n) Premises maintained free of unnecessary items and litter |
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Back storage- Back of store has excessive amounts of unnecessary items to include but not limited to empty boxes and other none used equipment. |
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Core (C) |
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