| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC was not able to demonstrate adequate knowledge of food safety due to repeat Priority violations. |
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Priority Foundation (PF) |
2 |
| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Designated PIC did not demonstrate active managerial control as observed by sanitation violations and repeat priority violations. |
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Priority Foundation (PF) |
2 |
| 08 Adequate handwashing sinks properly supplied and accessible |
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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 was observed near the hand sink in the ware wash area. The hand washing sign had been placed above the 3 compartment sink. This sign should be moved to the hand sink in the ware wash 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)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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PIC states that used breading is sifted daily. The in use breading container must be emptied, cleaned, and sanitized every 4 hours after being put in to use. |
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Priority (P) |
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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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The microwave next to the coffee machines had food residue inside of it. It should be cleaned at minimum every 24 hours. |
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Priority Foundation (PF) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 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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No date marking system is in place on open pizza toppings in the pizza topping cooler. |
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Priority (P) |
2 |
| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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No thermometer was found in the upright milk cooler. |
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Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
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1.There is a large gap between the front double doors.
2. There is a large gap at the bottom of the back door. |
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Core (C) |
4 |
| 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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An employee prepping chicken wings in the kitchen was observed with no hair restraint or beard net. |
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Core (C) |
0 |
| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 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. |
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Tongs at the warmer table were observed stored in a bucket of cloudy water at 72 degrees. |
PIC removed tongs from water, cleaned and sanitized them and placed them inside a bag to protect them between uses. |
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)(a)2 Warewashing sink must have 3 compartments and be adequately sized for equipment being washed |
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No stoppers were available for the 3 compartment sink. |
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Priority Foundation (PF) |
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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 were available to measure concentration of sanitizer solution. |
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Priority Foundation (PF) |
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| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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The 3 compartment sink had lots of old food build up on it. It needs to be cleaned before use. |
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Core (C) |
0 |
| 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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1. Food debris was observed on the top of the pizza oven.
2. The exterior of the container of unused breading has lots of old food debris stuck to it.
3. The vent hood of the oven has excessive grease build up on it.
4. The drain trays of the coffee machines have dry brown build up on them.
5. The drain trays of the soda fountain have old and sticky build up on them.
6. The ceiling over the warmer table food service area is very dusty and needs to be cleaned. |
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Core (C) |
6 |
| 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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There is no lid on the dumpster. Contact your waste management company to repair. |
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Core (C) |
0 |
| 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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1.The topping of one of the chest freezers used to store pizza in not attached properly at the hinges and falls off when opened. Needs repair.
2. The cabinet doors under the soda fountains are hanging off and in need of repair. The trim at the bottom of these cabinets is missing in places and needs repair. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
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Excessive litter was observed behind the dumpster. |
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Core (C) |
0 |