| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(a) Designated person in charge present |
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NO designated person in charge at time of inspection. Employees stated they are not in charge only workers. |
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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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Due to amount of priority and priority foundation violations employees not being trained properly on food safety needed at facility. |
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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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Pizza cutter at pizza prep area at room temperature with excessive red organic buildup. When asking employees when it would be cleaned stated maybe tonight. |
Inspector trained and employee put cutter at 3 bay sinks to be washed rinse and sanitized. |
Priority (P) |
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| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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When asking employees on site how they wash at the 3 compartment sinks stated wash and rinse no sanitizer being used. |
inspector trained and left hand out on wash rinse and sanitize |
Priority (P) |
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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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Sausage egg biscuits, cheeseburgers, chicken sandwiches in hunt brothers open warmer probed with thermometer with temperatures below 135. Noted in temperature area of the report. |
Voluntarily 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 sliced bologna container in stainless cooler in kitchen. |
inspector explained date marking. |
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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Kitchen- Chemical at 3 compartment sink area not labeled. Stated was soap but no way to tell. |
Inspector explained |
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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Kitchen- Chemical spray bottles stored at several different locations within kitchen at prep areas. |
Moved to different location while inspector still on site. |
Priority Foundation (PF) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b)3 Bulk self-dispensed foods labeled |
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No ingredients labeling for self-serve donuts in retail area. |
Inspector explained. |
Core (C) |
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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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kitchen- Stainless cooler container of slice bologna no lid- not covered or protected. Open breading bags and open food bags on shelves not closed. |
Inspector explained. |
Priority (P) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Ice scoop not covered at ice machine area. |
Was put in ice bag at time of noting |
Core (C) |
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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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kitchen- Air drying containers on soiled cardboard pizza boxes. |
inspector explained |
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- throughout the kitchen in coolers and freezers excessive food spillage on shelves. |
inspector showed and explained |
Core (C) |
0 |