| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(a) Designated person in charge present |
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No PIC on site today. |
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Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to amount of priority and priority foundation violations food safety not being monitored trained as needed. |
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Priority Foundation (PF) |
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| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Observed employee drinks stored on active prep tables. |
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Priority (P) |
0 |
| 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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Hand sink behind warmer area soiled utensils stored in hand sink. |
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Priority Foundation (PF) |
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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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No hand washing sign at hand sink in kitchen area. |
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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)(a) Food contact surfaces shall be visually clean. |
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Pizza oven- Pans stored on top of pizza oven in rack holder soiled with grease coming off pans. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Sanitizer not being used when cleaning utensils/ pans - using 3rd sink as a drain area. Also when asking employees how the sink was used this morning also verified, they wash with soap- rinse then put in 3rd sink to drain. Trained today with employees to wash rinse sanitize |
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Priority (P) |
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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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food in warmer probed with state certified thermometer with temps between 115-125 must be 135 or higher.
kitchen- cooked hamburgers probed 90 and sliced cheese melting on prep table 80 degrees.
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Food out of temperature in warmer was reheated to above 165 and food out of temperature found in kitchen was voluntarily discarded. |
Priority (P) |
1 |
| 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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Raw hamburger meat on prep table that was not in use probed at 73 degrees. |
Volunterily discarded. |
Priority (P) |
1 |
| 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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Pizza prep area- No date marking on containers of hunt brothers fully cooked wings, bag of RTE pizza topping thawed on shelves in bottom area of prep cooler.
Stainless cooler - No date marking on pans of fully cooked cool down food from steam table. |
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Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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No thermometer provided for employees to check temperatures of food when preparing and after prepared. |
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Priority Foundation (PF) |
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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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Employees preparing food not wearing hat or hair net to restrain hair. |
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Core (C) |
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| 44,45 Utensils and equipment |
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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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No test strips provided to test Clorox sanitizer that they say they will use as sanitizer. |
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Priority Foundation (PF) |
0 |