| 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 trained/monitored as needed. |
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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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Subway- observed employee not washing hands before putting on gloves to cut deli meat at slicer. |
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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)3 Handwashing sinks, properly supplied with drying devices |
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No paper towels or way to dry hands at rest room hand sink at subway rest room or at subway front hand sink prep area. |
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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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subway/kitchen 3 bay sink area- stainless pans draining still have organic matter inside pans. Pizza dough pans at clean area still have organic matter on inside and outside of pans. |
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Priority Foundation (PF) |
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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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Dough mixer- excessive white organic matter buildup on mixer guard, under casing and outside of mixer machine.
Pizza pans dry organic matter on pans in storage area at pizza oven. |
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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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Retail area deli oven roasted turkey dated Jan. 13- Jan 23-- going over 7 days on date marking. Other deli meat cut in deli case going 8 days not 7 days on date marking. |
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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(2)(d)1 Sanitizers level over manufacture's suggested use |
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Raw meat dept-- Sani t 10 sanitizer over 400 ppm and causing white organic buildup on equipment and floors. |
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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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subway/kitchen walk in cooler- Pizza dough on shelves in containers from yesterday not covered or protected. |
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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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Retail area- hamburger helper display with boxes stored on floor not 6 inches off floor. |
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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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subway/kitchen 3 bay sink area- stainless pans nesting inside each other still wet from yesterday cleaning. |
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Core (C) |
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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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Subway- storage area for pizza dough pans cart has excessive organic matter on cart. |
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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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Produce dept- Foam trays stored against wall that they have plastic above containers to catch rainwater also wall has black organic matter on wall were walls meet. |
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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(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Pizza dough mixer- top area of mixer broke with wires exposed with broken area on top of inside area of wiring area. |
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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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subway area- dry organic buildup around prep front cooler and warmer station, shelves under pizza pro warmer area clutter, wall, paper towel holder, holder for subway crackers on prep table, back splash and under casing of fountain machine black buildup
Kitchen- deli meat case shelves dry organic buildup |
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Core (C) |
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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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Outside at produce exterior door mop buckets with pool of water on ground just off concrete from dumping mop water outside on ground. |
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Priority (P) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(5)(h) Toilet room cleaning frequency |
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Restrooms throughout the building at front and back of the store not being cleaned often as needed. Buildup on floor in one at subway area and ones in back of store locations trash cans excessive buildup on outside of cans and hand sinks black buildup. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
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| 51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. |
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outside at produce exterior door trash can overflowing. |
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Core (C) |
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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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Produce dept- insulation exposed falling down different locations of area on ceiling and wall area near exit door. Insulation also falling from ceiling near walk in cooler/ prep table area.
Drink storage area- Excessive cobwebs on walls, beams and ceiling. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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Raw meat room- floor tiles cracked and damaged at grinder area, wall damage also in raw meat room at interior door area going into retail area. |
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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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Floors in subway restroom black buildup, floor under pizza oven, around fountain tanks at subway/kitchen ware wash sink area, walk in dairy cooler excessive organic matter on floor under milk shelves and trash on floor under other shelves in walk in cooler. Retail area vent guards on coolers excessive dust buildup. Retail shelves dusty. |
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Core (C) |
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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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subway/kitchen- 3 bay sink area light not working. |
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Core (C) |
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