| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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PIC must maintain food safety and sanitation standards in a retail food establishment. Observed 5 priority violations during this inspection. |
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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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Did not observe employee washing hands after cash transaction before serving food with tongs. Hand washing have to be done before serving food after handling cash. |
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Priority (P) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
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| 09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented |
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2 packs of hot dogs and 1 pack of bologna pack is swollen and the food items is discolored with white organic matter present. |
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Priority (P) |
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| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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1 case of chicken sitting in between juices in walk in cooler. |
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Priority (P) |
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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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Breading station and containers all need cleaning. The food warmer case need cleaning. Pizza slicer in the wall has excessive residue present and the metal holder as well. |
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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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Pizza oven has excessive amount of crumbs and black organic matter present. |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 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 chicken tenders 64F, open sweet baby rays buffalo wing sauce and sysco bbq sauce state "refrigerate after open" sitting at room temperature 71F. |
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Priority (P) |
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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)8 Date Marking; Discard food after 7 days at 41F |
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Open pizza toppings in 2 door cooler in containers and bags did not have a 7 date mark present. |
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Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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2 door cooler in kitchen prep area is reading 58F. 1 deep freezer in the kitchen prep area 49F. The food inside the freezer is still frozen at 17F, but will need to be removed to obtain the temperature. |
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Priority Foundation (PF) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Observed fish thawing in water temped at 61F, the water was not running it is submerged in a silver pan at the 3 compartment sink. |
Discarded fish and begin the thawing process again. |
Core (C) |
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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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Inside the chest freezers several frozen food items not covered. Open can of mushrooms inside cooler in prep area. |
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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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Inside the WIC 1 case of chicken sitting directly on the floor. |
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Core (C) |
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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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Observed employees serving customers without hair restraints present. |
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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(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
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In the food prep area several ceiling tiles are missing. Excessive dust build up on the walls throughout the kitchen prep area. |
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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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Floor area at the walk in cooler need repairing. |
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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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Kitchen prep area need general cleaning. Pans, coolers, sinks and floors need cleaning. |
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Core (C) |
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