| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Lack of food safety knowledge several repeat violations ...date marking, keeping slicer clean and sanitizing every 4 hours. General cleaning of facility, protecting foods in freezer .Supplying hand sinks with paper towels and soap. Maintaining hot and cold holding temperatures |
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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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PIC shall ensure active managerial control of duties /training of food safety and sanitation standards in a food retail establishment |
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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 supplied at rest room |
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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 in rest room and prep area |
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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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Slushie ush machines observed with Excessive black like build up at nozzles .Pizza cutter observed with old food build up. Dried food build up observed on tongs hanging at warmer |
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Priority Foundation (PF) |
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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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the entire deli slicer need cleaning, old dried food residue present and buildup present. Breading container observed with raw chicken residue ( must be cleaned every 4 hours
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Priority (P) |
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| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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Observed inside microwave excessive old dried food build up |
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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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chicken probed @ 125-106 ( disposed) |
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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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Bottle of ranch used for customers self pour for chicken is probed at 87F. Disposed |
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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 any open deli meats |
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Priority (P) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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no thermometer in warmer |
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Priority Foundation (PF) |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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no probe thermometer found in prep area |
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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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open bags f pizza ingredients not covered or protected , jar of peppers no lid stored in condiment cooler |
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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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Tongs with old dried food build up hanging at the warmer not covered. Pizza cutter observed with old food build up and not covered
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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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case of foam cups stored directly on floor in chest freezer area Food containers stored at warmer area not inverted |
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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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walls in kitchen greasy, splatters*****extreme soiled black residue and buildup on deli and retail cooler racks and shelves*****door tracks in all beer coolers and beverage coolers are soiled and buildup>>>> beverage station is soiled and black dirty buildup ********Retail racks have dirt and dust****. Vent hood have excessive dust build up present. Fan in prep area Excessive old bust build up. |
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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 covered trash in ladies rest room for personal items |
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Core (C) |
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| 50 0080-04-09-.06(5)(h) Toilet room cleaning frequency |
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Rest rooms needs cleaning |
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Core (C) |
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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(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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water damaged ceiling tiles thought-out facility |
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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(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
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Lights not properly working at deli and warmer area |
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Core (C) |
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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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Core (C) |
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