| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Owner was no able to demonstrate how to use the 3-compartment sink. |
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Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Designated person in charge has 3 priority violations and 8 priority foundation which demonstrates a lack of managerial control on behalf of the person in charge. |
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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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Hand sinks in prep area and in restroom do not have soap |
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Priority Foundation (PF) |
1 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Hand sinks in prep area and in restroom do not have paper towels or a drying device. |
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Priority Foundation (PF) |
1 |
| 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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Hand sinks in prep area and restroom do not have a hand washing sign. |
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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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The deli slicer had old deli meat on it. The ice machine had pink organic matter with black flecks on the deflector shield. |
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Priority Foundation (PF) |
3 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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No system is in place to know when to clen the deli slicer. |
The deli slicer must be cleaned every 4 hours after it has been put in to service. |
Priority (P) |
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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 had old food residue inside of it and needs cleaning. |
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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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The deli case was not working properly. It registered at 53 degrees with an infrared thermometer. Several deli meats were probed with a calibrated thermometer. Chopped ham was 47, turkey was 47, souse was 49, angus cheeseburgers were 45. |
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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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No date marking system was in place for deli meats opened in the deli case. No date marking system was in place for the Angus cheeseburgers that state "Keep Frozen" on the package. |
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Priority (P) |
2 |
| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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Thermometer in the deli case was not working properly. |
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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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Bags of ice packed in store were not labeled with the name and address of the business. |
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Priority Foundation (PF) |
2 |
| 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)(c)2 Storage or display of packaged food in contact with water or ice |
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Cans of drinks stored in cooler with melted ice water. |
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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 sanitizer test kits were present. |
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Priority Foundation (PF) |
2 |
| 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 guards and ceiling in walk in cooler had excessive dust build up. Chip boxes used as shelves in the retail area are incredibly greasy. Vendors should be asked to replace them. |
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Core (C) |
2 |
| 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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Restroom needed to be deep cleaned. |
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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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Floor in front of 3 compartment sink has broken and missing tiles. Ceiling tiles have water damage and some are missing. |
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Core (C) |
2 |
| 51,52 0080-04-09-.06(5)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. |
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A mop was observed sitting in a mop bucket instead of hanging to dry. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
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Light bulbs in food prep area were not working. |
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Core (C) |
0 |