| 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 violations food safety not being trained/ monitored 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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No hot water to wash hands |
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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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Slicer organic matter unable to determine when cleaned last. |
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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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Cooked rice 51 at stove area- must be 41 or below cannot have in danger zone to cook on grill.
Fish and veggies for sushi probed with state thermometer and the owner thermometer with temps above 41 noted in report. voluntarily pulled and discarded. |
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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 open jugs of milk, buttermilk in retail coolers. No date marking on containers of cooked food in coolers. |
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Priority (P) |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Bags of bbq date 1/1 today 1/9 also bags of frozen BBQ in refrigerator thawing with dated 12/29 no thaw date?? |
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Priority (P) |
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| 21,22 22 Time as a Public Health control |
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| 21,22 0080-04-09-.03(5)(a)9(i) Time as a Public Health control- written procedure |
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no written tilt procedure on site. |
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Priority (P) |
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| 21,22 0080-04-09-.03(5)(a)9(ii) Time as a Public Health control- 4 hours |
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No log on site to see temperatures and time. |
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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(2)(b) Chemicals used according to law; pesticide shall be applied only by an certified applicator. |
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Bug max sprayer on shelf in kitchen with chemicals. Only certified applicator can apply pest control. |
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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(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Observed roach crawling on prep area at sushi prep area. |
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Priority Foundation (PF) |
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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(5)(a)9 Warewashing sink (manual) must have a wash solution temperature no less than 110F |
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No hot water to wash properly. |
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Priority Foundation (PF) |
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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- shelves in kitchen, carts grease/buildup. Throughout kitchen areas grease buildup on outside of equipment. |
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Core (C) |
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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. |
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Priority Foundation (PF) |
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