| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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A lack of managerial control is demonstrated through 3 priority violations. |
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Priority Foundation (PF) |
1 |
| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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A lack of managerial control is demonstrated through 3 priority violations. |
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Priority Foundation (PF) |
2 |
| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(c)1 Handwashing sinks are installed according to the capacity of preparation areas |
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No hand sink in area that is being used to prepare food products. |
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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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Meat slice in prep area observed with old, dried food debris on blade and blade guard.
Meat Slicer observed with old, dried food particles on blade, blade guard and tray surfaces. |
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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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Meat walk in cooler Using a state issued probe thermometer Beef was holding at 48 degrees, milk at 50 degrees, pork ribs 50. Above proper cold holding temperature of 41 degrees or below. |
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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)8 Date Marking; Discard food after 7 days at 41F |
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Deli meats that were opened were dated 12/26 as opened date marked out on 01/03. Not maintaining proper date marking. Observed one piece of souse with no date marking at all. |
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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)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Propane tanks in back area being used to cook food products. |
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Priority Foundation (PF) |
1 |
| 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-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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Meat walk in cooler was holding at 50 degrees on the thermometer in cooler. |
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Priority Foundation (PF) |
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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(2)(b)3 Insect control devices shall not be installed over food preparation, clean equipment, utensil, single service items. |
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Fly strip hanging in preparation area. |
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Core (C) |
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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... |
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Observed multiple cases of meat products being stored on the floor in meat walk in cooler. |
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Core (C) |
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| 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)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Meat preparation area observed a bench scraper being store between prep table and wall. |
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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(5)(a) Maintained in good repair |
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Ceiling tiles missing above cooking area and in retail over stock area.
Ware wash sink in meat prep area leaking onto floor. |
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Core (C) |
1 |