| 01 PIC present, Knowledgeable, Duties |
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0 |
| 01 0080-04-09-.02(1)(a) Designated person in charge present |
out |
No person in charge present to answer food safety questions or demonstrate food safety knowledge. |
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Priority Foundation (PF) |
0 |
| 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 the hand sinks. |
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Priority Foundation (PF) |
0 |
| 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. |
out |
Breading containers were observed with wet organic matter on the inside sides of the container and
inside breading. |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
The microwave in the self-service area was observed with dried food splatter (general cleaning needed). |
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Priority Foundation (PF) |
2 |
| 19,20 safe temperature holding |
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0 |
| 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 |
out |
Hot holding food items were observed at a temperature below 135F when probed with the state calibrated and issued thermometer (shown to the employee present-Pizza Puffs-152F
Wings-102F).
Potato Wedges-110F
Fried Chicken Wings-102F
Chicken Nuggets-102F |
Pulled from warmer to dispose of. |
Priority (P) |
2 |
| 21,22 Date & Time for food safety |
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0 |
| 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, ... |
out |
There was no date marking system in place for cooked foods and lasagna sauce made at the firm that is held longer than twenty-four hours. |
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Priority (P) |
1 |
| 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 |
out |
No working thermometer for the hot holding food warmer. |
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Priority Foundation (PF) |
1 |
| 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)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Several beverages were observed stored directly on the floor in the walk-in cooler and retail area. |
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Core (C) |
0 |
| 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)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Baking pans were observed stacked on top of each other, not free to air dry with water present in the equipment (discussed with PIC allowing utensils to air dry before stacking). |
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Core (C) |
0 |
| 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(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Chemical test strips were observed expired-date observed 06/2025. |
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Priority Foundation (PF) |
1 |
| 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. |
out |
Chip debris and spillage observed on the retail shelves where chips are stored. |
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Core (C) |
0 |
| 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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1) Wall behind the fryers were observed with grease residue. 2) The kitchen floor was observed with black debris present. |
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Core (C) |
2 |
| 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 |
out |
Vent hoods were observed with excessive grease residue. |
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Core (C) |
1 |
| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
out |
Heating lamps were observed not working in the food warmer. |
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Core (C) |
0 |