| 01 PIC present, Knowledgeable, Duties |
in |
|
|
|
0 |
| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
out |
Due to number of Priority Violations |
|
Priority Foundation (PF) |
1 |
| 06,07 Hand Hygiene |
in |
|
|
|
0 |
| 06,07 6 Hands Clean and Properly washed |
in |
|
|
|
0 |
| 06,07 0080-04-09-.02(3)(b) Cleaning Procedure for washing hands and arms |
out |
*Observed employee wash hands twice without using soap, once after taking out trash. |
PIC did voluntarily rewash her hands with soap after being reminded. |
Priority (P) |
0 |
| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
*Observed hand wash sink in food prep area to not have a drying device or paper towles. |
PIC did voluntarily add paper towels. |
Priority Foundation (PF) |
1 |
| 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 |
out |
*Observed unisex employee restroom to not have a hand wash sign. |
|
Core (C) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
*Observed a open in use case of Ranch dressing single serving cups, marked as keep refrigerated by manufacture, store at room temperature in prep area. |
PIC did voluntarily discard items into trash and take the trash to the dumpster. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
*Observed refillable bottle of Mayo in the prep cooler, that was discolored, dated 12-16, today is 12-26, this is beyond 7 days.
*Observed liquid butter, and liquid garlic butter, stored with brushes inside, dated 12-13, today is 12-26, this is beyond 7 days.
*Observed small open container of olives in prep cooler, dated 12-14, today is 12-26, this is beyond 7 days.
*Observed small open container of sliced mushrooms, in prep cooler, dated 12-10, today is 12-26, this is beyond 7 days.
*Observed cooked bacon in the prep cooler, dated 12-10, today is 12-26, this is beyond 7 days.
*Observed shredded cheese in prep cooler, dated 12-16, today is 12-26, this is beyond 7 days. |
PIC voluntarily removed all out of date items. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
*Observed an unlabeled spray bottle under the 3-bay sink, with an unknown yellow liquid in it. |
|
|
0 |
| 33 Thermometers provided and accurate |
in |
|
|
|
0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
*Observed prep cooler to not have temperature measuring devices |
PIC did voluntarily add temperature measuring devices to prep cooler |
Priority Foundation (PF) |
1 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
*Observed half a pizza, in the upright freezer, and bacon bits, in the chest freezer both stored black shopping. The bags were in direct contact with the food. |
PIC did voluntarily discard the items. |
Priority (P) |
0 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 40 In use utensils properly stored |
in |
|
|
|
0 |
| 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. |
out |
*Observed single use paper cup stored in sugar container in direct contact with the sugar.
|
|
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
0 |
| 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. |
out |
*Observed fan vent in storage area, to have excessive dust build up.
*Observed raw wooded blocks being used under dish drying rack, to be discolored and sitting in contact with water.
*Observed brown and gray organic matter build up on the walls in storage area, and on retail floor.
*Observed yellow build up on the ceiling of the WIC. |
|
Core (C) |
0 |