| 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 plus also have a couch in prep area food safety not being trained or monitored as needed. |
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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 hand sink at pizza prep/ 3 compartment sink area |
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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 at pizza pre 3 compartment sink area. |
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Priority Foundation (PF) |
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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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Glass door cooler at fryer area- Storing carton of eggs over hamburger buns, cheese.
Walk in cooler - storing eggs over cases of hamburger buns. |
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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)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Pizza prep area ambient temperature- soiled pizza cutter and cutting board left no way to determine when last cleaned. |
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Priority (P) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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3 compartment sinks at pizza prep area that they use for wash rinse sanitize. When setting up the sanitizer does not dispense from the hose. |
Showed him how to measure and pour into sink to get sanitizer to work properly. |
Priority Foundation (PF) |
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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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Probed food in warmer with thermometer temps 123 and 135-- must be 135 or higher. |
All food not 135 or higher was voluntarily pulled and discarded. |
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 on MFG seal broke bologna in glass door cooler at fryer area. |
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Priority (P) |
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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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Pizza prep cooler-open cans of pizza topping still left in cans - should not leave in container once opened. Have moved in a couch to seat on at pizza prep area.
Glass door cooler at fryer area food not covered or protected in containers. Chest freezer pan of food not covered or protected. |
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Priority (P) |
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