| 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 at facility. |
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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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Observed employees working at cash registers putting on gloves to make customer sandwiches and to get food out of warmer not washing hands before putting on glove. |
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Priority (P) |
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| 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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Unable to use hand sink at warmer area due to stopped up not draining. |
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Priority Foundation (PF) |
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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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Deli meat slicer organic matter on blade areas. Also do have a notebook they mark when cleaned and has been several days since anyone fille it out. |
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Priority (P) |
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| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 17 Reheating procedures for hot holding |
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| 16,17,18 0080-04-09-.03(4)(c)3 Reheated for Hot holding -Commercially processed (135F) |
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when checking corndogs just out of fryer was taking out of basket to take to warmer- internal temp of corn dog 35- also had employee take temp with facility thermometer got same temp. |
Cooked corn dogs longer and took temp with temp now 167 |
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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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deli prep cooler- packages of sliced deli meat no date marking. Several MFG seal broke deli meats to be sliced no date marking when MFG seal broke. |
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Priority (P) |
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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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Store made ambient temperature and must refrigerate bakery items in retail cooler no ingredient list, allergens. Ice bagged on site in retail freezer no facility name and address on bags. |
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Priority Foundation (PF) |
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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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Hand sink at warmer area stopped up not draining properly.
3 bay sink faucets leaking not shutting off properly.
Deli meat prep cooler water pooling on bottom shelf using towels to catch water on bottom shelf and floor area.
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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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floors under shelves in walk in coolers and in storage area need cleaning- spillage and trash under shelves. |
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