| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Employee observed washing food tongs in the hand sink next to the three-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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Several priority violations and repeat violations indicate a lack of managerial duties to ensure that safe food handling practices are being followed. |
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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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An open pack of cigarettes with a lighter were observed in the prep area next to food equipment and sauces. |
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Priority (P) |
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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 drying devices at the hand sinks located in the prep 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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Raw eggs observed stored in the walk-in cooler next to an open bag of shredded carrots. |
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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)(a) Food contact surfaces shall be visually clean. |
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The ice machine white deflector shield was observed with black organic matter present. |
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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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Cooked foods in the hot holding food warmer were observed at a temperature below 135F when probed with the state issued calibrated thermometer (Fried, whole chicken wings 128F, fried chicken breast 132F, chicken tenders 128F) |
Disposed of by the PIC. |
Priority (P) |
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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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Raw fish observed sitting on the drain board of the three-compartment sink at a temperature above 41F when probed with the state issued calibrated thermometer (58F). |
Disposed of by the PIC. |
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(1) Chemicals shall have identifying Information |
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Chemical spray bottle observed with a purple substance that cannot be identified. |
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Priority Foundation (PF) |
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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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Oven cleaner, bleach, and all-purpose cleaners were observed stored next to or above food items and equipment. |
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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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Uncovered chicken observed stored in the walk-in cooler. |
PIC covered the chicken. |
Priority (P) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Pot observed stored face down in the mop sink. |
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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(2)(d)10 Warewashing machine must be equipped with a readable data plate affixed to the machine indicating temperatures for washing, rinsing, and sanitizing; pressure; and conve... |
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No stoppers to hold the wash and sanitizing solution in the three-compartment sink. Firm is using paper towels and cloths. |
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Core (C) |
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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 chemical test strips available to test the sanitizing solution. |
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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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Liners for utensils and equipment were observed sticky, and unclean with black debris present. |
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Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 48 Plumbing installed; backflow devices |
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| 47,48,49 0080-04-09-.05(2)(c)4 Plumbing system installed to prevent backflow of contaminant into the water supply system (hose bibb or vacuum breaker) |
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The floor drain for the walk-in cooler was observed with a bowl brush stored inside of it. |
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Priority (P) |
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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)(b) Physical facilities shall be cleaned as often as necessary |
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The floor in the walk-in cooler and prep area needs general cleaning to remove black marks, beverage packages, and grease. |
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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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Mops were observed stored directly on the floor near the food prep area; not stored to air 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(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Cell phone observed stored on the shelves where food equipment and sauces are in the prep area. |
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Core (C) |
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