| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Person in charge not monitoring/training food safety as needed due to amount of priority vallations. |
PIC should monitor/train 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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Can opener blade build up at blade. |
keep all food contact surfaces clean. |
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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pizza cutting board, pizza cutter, veggie cutter, knives, cutting boards, pizza pans on top of pizza oven all at room temperature when in use should follow 4-hour cleaning. All observed with organic build up. |
food contact surfaces at ambient temperature should be cleaned and sanitized at a minimum of every 4 hours. |
Priority (P) |
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| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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Inside pizza condiments cooler dry red organic build up on inside lid area of top area of pizza toppings. Freestanding mixer crusty organic matter on mixer areas |
Keep inside lid area clean from dry spillage. |
Priority Foundation (PF) |
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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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Containers of thawed RTE pizza toppings, sliced deli meats, cut onions & cut tomatoes no date marking. |
Follow date marking on open RTE foods. |
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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Retail TC creamers dates 5/23 today 7/17, containers of RTE grilled chicken 7/16, container of RTE pizza topping 7/15 |
Discard product when date marking is being followed and it states out of date. |
Priority (P) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b)3 Bulk self-dispensed foods labeled |
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No ingredients labeling at self-serve donut dispensing area. |
have a nutritional information for customers, can get from supplier. Can have in a binder at case or on outside of case. |
Core (C) |
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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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retail fountain area- Tea in dispenser no lid not covered or protected. |
keep tea dispensers covered after tea made. |
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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walk in kitchen freezer- cases of food stored directly on floor. Fountian syrup in use directly on floor at fountain syrup dispensing area. |
Keep food cases stored 6 inches off floor. Keep fountain syrups off floor. |
Core (C) |
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| 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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employee working in kitchen not wearing hat or hairnet. |
employee did put on hair net after noting violation. |
Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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cutting board used for cutting vegetables scoring. |
cutting board should be durable/easy cleanable. |
Priority (P) |
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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- throughout cooler shelves spillage, shelves under prep tables spillage, racks under pizza oven excessive crumb build up, vents over equipment excessive brown build up. Outside of mixer area dry spillage. Dry spillage on inside of pizza warmer under pizzas. |
Clean areas more often to keep them from building up dirt, food spillage. |
Core (C) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(5)(h) Toilet room cleaning frequency |
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Women and Men rest room both need cleaning |
clean rest rooms more frequently. |
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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Women rest room- hand drying dispenser falling off wall, no toilet tissue dispenser in stall- have to lay large roll of toilet tissue on floor. Toilets the seats are falling off toilets. Ice buildup |
Make repairs as needed. |
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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kitchen- floors around equipment and shelves black build up. Spillage on floor at fountain syrup dispensing area. |
clean floors more frequently. |
Core (C) |
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| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
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Trash on ground around dumpster area, dumpster roll carts holding stagnated water. |
keep dumpster area free of trash on ground and containers that would hold water turned were will not hold water. |
Core (C) |
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| 51,52 0080-04-09-.06(5)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. |
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mops/brooms/soiled mop heads stored directly on floor. |
keep mops/broom/mop heads stored properly. |
Core (C) |
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