| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC today unable to demonstrate knowledge needed when asking questions did not know how to set up 3 compartment sinks, temperatures for food to be cooked, food in warmer temps and other food safety questions asked today. |
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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 in prep 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 sinks at prep and 3 bay sink areas. |
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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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Chicken breading container used for raw chicken at room temperature not being cleaned and sanitized every 4 hours. Excessive organic matter on inside and inside of lid. |
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Priority (P) |
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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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kitchen- Open jar of Jalapeno peppers on shelf at room temperature stated on container refrigerate after opening. |
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Priority (P) |
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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(2)(b)5 Outer Openings - Protected |
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Large gap between front doors from the floor to the ceiling between doors. Pen goes between doors to outside. |
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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- Sauce bottles on shelves thick organic spillage around opening of container and also along the sides of the containers. Outer opening also not covered or sealed. Chili in pan on grill keeping hot not covered or protected. |
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Priority (P) |
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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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Doors on warmer excessive organic buildup. Shelves in warmer organic matter. Outside of equipment, storage containers & chest freezer in kitchen excessive organic buildup. |
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Core (C) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
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No lid on trash can in men/women restroom |
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Core (C) |
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| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
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Restroom door not self closing. |
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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(2)(b)2 Ventilation/hood system/filtration installed not to cause contamination |
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Vents at hood in kitchen- excessive grease buildup on hood coming down onto wall. |
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Core (C) |
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