| 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. |
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Priority Foundation (PF) |
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| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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kitchen/bakery- employee drink, cigarette, purse stored on bakery prep table. |
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Priority (P) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
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| 09,10,11,12 0080-04-09-.03(2)(b)5 Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. |
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Kitchen/deli- food being prepared under potential contamination of roach/feces due to seeing live roaches and number of dead roaches observed thought the prep/work areas of the kitchen. |
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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)(a) Food contact surfaces shall be visually clean. |
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deli/kitchen- unused slicer organic matter on different areas of slicer
Kitchen/deli- steamtable pans thick brown/yellow organic matter on outer areas of pans.
raw meat room- meat saw covered up stated not used different locations dry organic matter on saw and blade. |
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Priority Foundation (PF) |
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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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kitchen/deli- no date marking on open deli meat in deli case.
Open quart of milk in kitchen walk in cooler no date marking. |
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Priority (P) |
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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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kitchen/deli- several open deli meats exp date 14th and 13th- today 18th |
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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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kitchen/deli- chemical spray bottles stored under prep tables with condiments at warmer buffet serving area, with coffee filters under prep table. |
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Priority Foundation (PF) |
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| 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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kitchen/deli- live different size roaches observed on wall at 3 bay sink area, floor under warmer behind serving hot area. Also, dead roaches observed on prep tables and on shelves under prep tables were bowl/pans stored. |
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Priority Foundation (PF) |
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| 35,36 0080-04-09-.06(5)(l) Dead or trapped birds, insects, rodents, and other pests removed |
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kitchen/deli-Pest sticky trap under warmer full of dead roaches. |
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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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kitchen/deli- box fan on prep table excessive dust on blades and fan areas. |
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Priority (P) |
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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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kitchen/deli- walk in cooler excessive ice buildup on packages of food at door area. |
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Core (C) |
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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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kitchen/deli- coffee filters not covered or protected under kitchen prep table. |
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Core (C) |
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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(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
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kitchen/deli- using carboard as shelving to store product under prep table.
Produce- using cardboard on prep table to store foam trays. |
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Core (C) |
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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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Meat dept and Produce dept 3 compartment sinks- excessive white organic buildup on sinks at raw meat room-- produce drain board brown buildup. |
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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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kitchen/deli- Throughout the kitchen/prep/storage areas have excessive crumbs on wrapper area, behind and under equipment on prep tables, on shelves under prep tables. Dead roaches/bugs observed on prep tables and under prep tables. Floor throughout brown/black organic matter around equipment areas, walls behind equipment brown organic buildup. |
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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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all 3 outside dumpsters drain plugs missing with excessive flies at liquid areas that has leaked from dumpsters. |
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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(5)(a) Maintained in good repair |
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kitchen/deli- bakery hand sink water leaking from drain into bucket under sink. Door seal damage on walk in cooler.
Produce- water pooling on floor at exterior storage wall.
Meat dept.- drain under 3 bay sinks slow draining. |
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Core (C) |
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| 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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kitchen/deli- soiled brooms left on floor throughout areas, Dirty dustpan left on bottom shelf of prep table behind deli slicer area. |
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Core (C) |
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