| 01 PIC present, Knowledgeable, Duties |
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0 |
| 01 0080-04-09-.02(1)(a) Designated person in charge present |
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NO PIC on site at time of arrival |
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Priority Foundation (PF) |
0 |
| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to amount of priority and priority foundation violations plus also have a couch in prep area food safety not being trained or monitored as needed. |
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Priority Foundation (PF) |
1 |
| 08 Adequate handwashing sinks properly supplied and accessible |
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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 or way to dry hands at hand sink in restroom. |
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Priority Foundation (PF) |
2 |
| 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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pan of utensil on drain board at back 3 compartments sink area still have organic matter on areas of utensils. |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Pizza prep area ambient temperature- soiled pizza cutter and cutting board left no way to determine when last cleaned. |
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Priority (P) |
0 |
| 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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back kitchen area - glass door cooler not even plugged in has bologna, store made breakfast foods in cooler with foul smell temping 75 |
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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 MFG seal broke bologna in glass door cooler at fryer area. |
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Priority (P) |
2 |
| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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Probe thermometer at warmer area over 10 degrees off. |
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Priority Foundation (PF) |
0 |
| 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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Thermometer not found in retail milk/ temperature controlled cooler. |
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Priority Foundation (PF) |
0 |
| 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 roaches crawling on floor at pizza prep area and sink areas |
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Priority Foundation (PF) |
0 |
| 35,36 0080-04-09-.06(5)(l) Dead or trapped birds, insects, rodents, and other pests removed |
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sticky traps on floor overflowing with dead insects. |
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Core (C) |
0 |
| 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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Pizza prep cooler-open large can of olives pizza topping still left in can also not covered or protected. should not leave in container once opened. Couch in seat pizza prep area. Freezer pan of food not covered or protected. Children's toys and belt stored at prep table storing condiments. |
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Priority (P) |
2 |
| 42,43 Single service & gloves |
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Case of cups stored directly on floor in back area. |
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0 |
| 42,43 42 Single-service articles stored and used |
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0 |
| 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 back storage area. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(a)2 Warewashing sink must have 3 compartments and be adequately sized for equipment being washed |
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Not enough stoppers provided to set up sinks correctly. |
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Priority Foundation (PF) |
0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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No test strips provided to test sanitizer. |
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Priority Foundation (PF) |
0 |
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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3 bay sinks at front area old food still in sinks. Not being cleaned at least every 24 hours. |
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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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Chest freezer dried frozen organic matter spilled in chest freezer, other freezers, refrigerators, shelves under prep tables dry organic spillage, rack under pizza oven wheels that catches crumbs overflowing |
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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 or cold water at hand sink at front 3 compartments sinks area. |
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Priority Foundation (PF) |
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)(a) Maintained in good repair |
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Wall damage behind ice machine area at exterior wall area. |
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Core (C) |
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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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Throughout facility floors excessive black buildup, trash, clutter. |
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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 working properly at 3 compartments sinks up front at pizza prep area. |
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Core (C) |
0 |