| 01 PIC present, Knowledgeable, Duties |
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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 food safety not being monitored/trained as needed. |
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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-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
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Water at all hand sinks in facility only reaching between 60 and 70 degrees. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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Kitchen- No soap at hand sink behind warmer 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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Raw meat room- tenderizer blades still have white organic matter on blades, inside areas and inside lid or grinder red/brown dry organic matter, knives in holder at prep table still have white/grey organic matter around blade at handle areas. |
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Priority Foundation (PF) |
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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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No hot water at 3 compartment sinks or dishwasher being used. |
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Priority (P) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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No sanitizer dispensing at 3 compartment sinks in deli and raw meat room. |
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Priority Foundation (PF) |
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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- room temperature not in cooler- Cut Raw potatoes in pan on of water on rolling cart 58 degrees. When asking employee on site if they put in cooler stated no leave out all night. |
Voluntarily pulled and discarded. |
Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.03(5)(a)5 Cooling Methods (shallow pans, smaller portions, rapid cooling equipment, stirring, ice bath, ice as ingredient) |
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Cooked food in steam table pans on cart in walk in deli cooler from warmer/steamtable unable to know when cool down started food temperature 98 and 88 unable to know when cool down started for food |
Voluntarily Pulled for discard. |
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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deli walk in cooler- Condensation dripping and pooling onto lids of food and containers of food on cart and shelves. |
Voluntarily pulled and discarded. |
Priority (P) |
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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(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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No test strips to test sanitizer in raw meat dept. |
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Priority Foundation (PF) |
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| 44,45 0080-04-09-.04(5)(a)10 Warewashing machine must have a wash solution temperature no less than 150F |
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kitchen- dishwasher water not reaching at least 150 only reach 80 |
Put dishwasher out of service until working properly. |
Core (C) |
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| 44,45 0080-04-09-.04(5)(a)9 Warewashing sink (manual) must have a wash solution temperature no less than 110F |
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Hot water at 3 compartment sinks not reaching at least 110 degrees. Only reaching around65-75 degrees at all 3 compartment sinks. |
Closure issued until hot water working properly. |
Priority Foundation (PF) |
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| 47,48,49 Plumbing |
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| 47,48,49 47 Hot and cold water available |
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| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
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No hot water at any of the sinks in facility. |
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Priority Foundation (PF) |
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