| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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One of the cooks that was present handling and preparing food was not able to set up the three-compartment sink. |
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Priority Foundation (PF) |
1 |
| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Managerial staff must ensure safe food handling practices are followed and train new employees. |
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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)2 Handwashing sinks, properly supplied with soap |
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No soap at the hand sink located in the restroom. |
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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 drying devices at the hand sink located in the prep area. |
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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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The hand sink in the prep area was observed being used as a sink to drain food and rinse utensils and equipment (dried food debris present-discussed with cooks that the sinks are used for handwashing only). |
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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)(a) Food contact surfaces shall be visually clean. |
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Excessive dried breading was observed on the breading containers and cart (discussed cleaning frequency with the cook present). |
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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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The microwave in the retail area was observed with dried food splatter in the inside of it. |
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Priority Foundation (PF) |
1 |
| 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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1) Breaded, raw chicken was observed covered and unattended, sitting inside of the breading container at a temperature of 54F when probed with the state calibrated thermometer.
2) Ranch was observed stored directly across from the food warmer in individual cups that come from a container that reads "Keep refrigerated after opening" (temperature of 71F when probed with the state calibrated thermometer). |
Disposed of by the cooks. |
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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There was no date marking system in place for cooked foods that were stored in the walk-in cooler being held longer than twenty-four hours. |
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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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Cakes purchased from a food chain that are cut at the firm and packaged did not have an ingredient/allergen list or label present. The firm only has one ingredient list posted with a variety of sliced cakes present. |
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Priority Foundation (PF) |
2 |
| 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(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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1) Several flies were observed flying in the prep area.
2) Gnats were observed flying in the restroom. |
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Priority Foundation (PF) |
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| 35,36 0080-04-09-.06(2)(b)3 Insect control devices shall not be installed over food preparation, clean equipment, utensil, single service items. |
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A UV insect light trap was observed stored on the prep table next to seasonings. |
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Core (C) |
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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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1) Cheese sauce, banana pudding, and tomato sauce were observed in open metal cans. Inspector explained that sauces and pudding must be stored in food grade containers once opened.
2) An open bag of breading was observed stored in the dried storage area, not covered or protected from contamination. |
The cook closed the breading. |
Priority (P) |
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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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Employees were observed handling food without a hair restraint on. |
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Core (C) |
2 |
| 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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1) The ice scoop was observed inside of the ice machine with the handle buried in the ice. Inspector advised that staff must monitor to ensure that the ice scoop does not remain that way if they are going to continue allowing the ice to be in the self-service area.
2) Utensils (food whisk, knife, and spoon) were observed stored on top of the chest freezer, uncovered and not protected from contamination. |
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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(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 three-compartment sink was observed with black debris and dried food debris present. |
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Core (C) |
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| 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) White beverage racks were observed with excessive black matter present.
2) Retail shelves had rust present.
3) Brims chip trays were observed with heavy grease stains.
4) The white chest freezer in the prep area was observed rusting. |
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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(5)(h) Toilet room cleaning frequency |
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The public restroom was observed unclean with a strong odor of urine and several gnats flying around. |
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Core (C) |
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| 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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One of the dumpster lids were observed missing and dumpster doors were observed open; making it accessible to pest/rodent entry. |
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Core (C) |
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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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Ceiling tile was observed missing above the three-compartment sink. |
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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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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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1) The floor in the walk-in cooler had trash and debris present. 2) Fryers/stove were observed with grease present and grease present on the walls behind the fryers/stove.
3) Cardboard boxes were observed being used on the floor with heavy stains present. |
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Core (C) |
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