| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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PIC not training/monitoring food safety needed at facility. |
PIC should train and make sure food safety being preformed by employees. |
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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utensils in clean storage area still have organic build up on them. |
keep utensils clean when in storage |
Priority Foundation (PF) |
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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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breading container has dry organic build up inside breading and on inside of pan. |
once breading container used should be cleaned and sanitized every 4 hours. |
Priority (P) |
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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 sanitizer being used at 3 bay sinks even though they have the system and does work observed employee only using first sink for wash only. |
trained how to set up 3 compartment sinks- wash rinse and sanitize. |
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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Retail store made salads and boiled eggs probed food (boiled eggs, salads) with state certified thermometer with temperatures between 57-66- must be 41 and below. |
voluntarily discarded all food in cooler. Cooling unit must be at 41 or below before putting food in cooling unit. |
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 cut package of bologna, sliced bologna all in kitchen walk in cooler. No date marking on store cut fruit in retail cooler. No date marking on thawed ready to eat pizza toppings. |
date mark all ready to eat foods when open packages, pizza topping when putting in pizza condiment cooler, fruits when cut. |
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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Raid stored on top of warmer in kitchen. Chemica spray bottle stored handing over food at storage shelf in kitchen. |
No chemicals should be store with or over food. No pesticides should be in kitchen or prep area. Moved at time of noting. |
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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Priority (P) |
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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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fountain syrups stored in unused restroom. |
if going to use unused restroom for storage need to take out toilet and seal drain. |
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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wall fan at warmer area dust buildup, vents over fryer/stove excessive grease buildup, pizza oven, table and top of pizza oven, inside pizza condiment cooler all have old build up. |
keep nonfood contact equipment clean. |
Core (C) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
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no lid on trash can in women/men restroom. |
have a trash can with lid in men/women restroom. |
Core (C) |
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