| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Employees cannot demonstrate knowledge for safe food handling and sanitizing has not been done for employees at the firm. |
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Priority Foundation (PF) |
3 |
| 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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There were no dryers available at the hand sink next to the three-compartment sink. |
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Priority Foundation (PF) |
3 |
| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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There were raw eggs stored above Jungle Juice beverages in the cooler. |
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Priority (P) |
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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The ice machine is unclean and has black matter on the ice shield. The self-service ice machine guard has black matter behind it. |
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Priority Foundation (PF) |
2 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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The microwave was unclean in the self-service area. |
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Priority Foundation (PF) |
2 |
| 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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There was no sanitizing solution at the three-compartment sink. The PIC got bleach from the shelf and put it at the sink. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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There were food items that were below 135 degrees (fries-122 degrees, fish-100 degrees, chicken tenders-110 degrees). |
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Priority (P) |
1 |
| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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There is no probe thermometer to check the internal temperature for food items. |
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Priority Foundation (PF) |
0 |
| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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The bagged ice (made on site) on the left side of the ice freezer does not have an address on it. |
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Priority Foundation (PF) |
2 |
| 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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There were several food items stored on the floor in the walk-in freezer (burritos, fish). |
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Priority (P) |
1 |
| 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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There were beverages stored on the floor throughout the firm. |
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Core (C) |
2 |
| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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The employee was observed handling food without a hair restraint. |
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Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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The ice scoop and coffee filters were uncovered/not protected. |
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Core (C) |
2 |
| 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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There was visible dust on the vent guards in the walk-in cooler. The floor in the walk-in cooler needs to be cleaned. |
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Core (C) |
2 |