| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Person in charge not properly training employees on food safety needed.When asking questions did not have knowledge needed for date marking, when to wash hands, temps of food when cooking, hot holding, and cold holding. Trained employee today while on location. |
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Priority Foundation (PF) |
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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 at hand sink at kitchen/prep area. |
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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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Walk in retail cooler probed keep refrigerated product with temps between 48-50 which is noted in food temperatures above in report. |
Employee called owner and voluntarily pulled all TC food in walk in cooler for discarding. Truck deliveries from today were put into working refrigerator that would keep product at 41 or below. |
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)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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prep cooler- no date marking on cut deli meats, cut onions, tomatoes, thawed ready to eat pizza toppings |
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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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walk in cooler- wrapped/packaged keep refrigerated and bread loaves under cooling unit that has been shut off to thaw ice on back of unit which the thawing water from the unit is dripping onto packaged cheese, packaged loaves of bread, |
moved to location that did not contaminate product. |
Priority (P) |
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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)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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clean pans not stored inverted in storage area, utensils not stored inverted in container. |
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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 bleach test strips found to test sanitizer at 3 bay sinks. |
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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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3 bay sinks drain area for utensils/pans- utensil basket organic buildup, racks for draining organic buildup. Need to be cleaned at least every 24 hours at a minimum. |
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Core (C) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
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Rest room door not self closing. |
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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(5)(a) Maintained in good repair |
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Kitchen hand sink- water line leaking onto floor have to have container to catch water under pipe. Front doors weatherstripping damaged. Walkin cooler not working properly to keep TC food at 41 or below. warmer slide door needs repair. |
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Core (C) |
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