| 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 the amount of priority and priority foundation violations food safety not being monitored trained as needed with employees. |
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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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restaurant side- observed employee pulling ready to eat chicken off bone not washing hands after removing gloves then putting on more 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-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Retail kitchen area- hand sink blocked with soiled containers to be cleaned
Chester chicken- hand sink at front prep area soiled utensils stored in hand 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)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Pizza oven area- pizza utensils on prep table organic matter on cutters no way to know if following 4-hour cleaning on the utensils that are at ambient temperature. |
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Priority (P) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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store side kitchen- Employee washing pans/utensils at 3 bays sinks when testing water in 3rd sink no sanitizer tested in water.
Kitchen side- Not setting up 3 bay sinks correctly soapy water middle sink then dip in sanitize water no rinse step. |
Worked on hose that dispensed sanitizer and ran more water that when tested did test out 200 ppm |
Priority Foundation (PF) |
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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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Store side kitchen- Containers of boiled eggs, diced ham, store made wraps no date marking.
Restaurant side- Fully cooked cooled down chicken being pulled by employee no date marking on chicken container to know when it was cooked/cooled down. |
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Priority (P) |
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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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Godfather pizza- made up pizzas under pizza prep cooler and in walk in cooler pizza not covered or protected. |
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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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Retail and Restuarant prep/kitchens- employees working in these areas not wearing hat or hair net. |
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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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Retail kitchen 3 bay sinks- water lines leaking into container under sink. Needs repair. |
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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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Retail area- Trash and spillage on floor around end cap shelves, behind prep cooler at hot dog roller area, dust build up on retail shelves especially at bottom shelf at chip area. |
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Core (C) |
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