| 01 PIC present, Knowledgeable, Duties |
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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) |
2 |
| 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 in kitchen area storing soiled utensils and pan racks. Hand sink is only for hands. |
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Priority Foundation (PF) |
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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 behind warmer. |
Got paper towels for hand sink |
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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| 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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Stainless cooler open cartons of eggs over ready to eat pans of food. Raw pork chops over ready to eat pans of food. |
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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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Kitchen- Container over dry rack and also pan at clean pan storage still have organic matter on containers/pans. |
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Priority Foundation (PF) |
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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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kitchen- Fish breading container balls of dried breading in breading and dried on inside of container and lid- have not even fried fish today. Must be cleaned every 4 hours if left out at room temperature. |
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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 118-119-must be 135 or higher. This was the warmer area in middle of warmer. |
Food out of temperature in warmer was reheated to above 165 with warmer section turned up to higher temperature to keep food at 135 or higher |
Priority (P) |
2 |
| 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 bags 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.
Retail cooler- no date marking on store made meat/egg salads.
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Priority (P) |
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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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retail cooler- cool down spaghetti container stays 4/30 today 5/7 going over 7 days. |
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Priority (P) |
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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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Thawing case of fish at room temperature in kitchen. |
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Core (C) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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No ingredient labeling on store made banana pudding in retail cooler.
No ingredient labeling on repacked muffins at front counter. |
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Priority Foundation (PF) |
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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) |
1 |