| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Due to over 4 priority violations lack of food safety knowledge will add training videos to inspection report |
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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 in prep area |
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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 slicer excessive old dried food build up .Breading container observed with old food build up stored at room temp....must be cleaned every 4 hours |
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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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Open roast beef probed @ 50 degrees in deli case all disposed, deli meats eggs, sour cream,polish sausage |
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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)8 Date Marking; Discard food after 7 days at 41F |
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Several Open deli meats observed past 7 days date marking |
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Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Bleach stored with breading in prep area |
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Priority Foundation (PF) |
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| 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 thermometers observed in deli case ,condiment cooler |
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Priority Foundation (PF) |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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No thermometer for monitoring cooking temperature |
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Priority Foundation (PF) |
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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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Bagged ice not properly labeled with address and name of facility |
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Priority Foundation (PF) |
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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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Open foods breading under prep table not covered or protected |
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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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| 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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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Facility using non food grade containers for breading ... |
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Priority (P) |
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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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ENGLISH LANGUAGE
Introduction: https://www.youtube.com/watch?v=_2poUydmnaE
Section 1: https://www.youtube.com/watch?v=TPX7amDiNVQ
Section 2: https://www.youtube.com/watch?v=8DvHdkFK05A
Section 3: https://www.youtube.com/watch?v=mK7ZHVH1_0U
Section 4: https://www.youtube.com/watch?v=SQGBt6wiOws
Section 5: https://www.youtube.com/watch?v=ClkDgmLMDbw
Section 6: https://www.youtube.com/watch?v=8KZ7TtILnRY
SPANISH LANGUAGE
Introduction: https://www.youtube.com/watch?v=HdbNLhrnBWI
Section 1: https://www.youtube.com/watch?v=39P-8RlFq7w
Section 2: https://www.youtube.com/watch?v=JiFxy012QhY
Section 3: https://www.youtube.com/watch?v=EfYYCS1M3Ho
Section 4: https://www.youtube.com/watch?v=DYGf31ane9I
Section 5: https://www.youtube.com/watch?v=1ZTx5bxpuSw
Section 6: https://www.youtube.com/watch?v=v6eEKkIMqf4
floor. R
• Intro to Course: English or Spanish
• Illness and Hygiene: English or Spanish
• Cooking Temps: English or Spanish
• Improper Holding Procedures and Cooling Temps: English or Spanish
• Cross Contamination: English or Spanish
• Date Marking: English or Spanish
• What to Expect in an Inspection: English or Spanis
No test strips for chlorine sanitizer
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Priority Foundation (PF) |
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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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Fan vent guards over pizza prep area dust build up needs cleaning |
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Core (C) |
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