| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(a) Designated person in charge present |
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Person in charge was not able to demonstrate knowledge relevant to food service operations. Person in charge did not know how to set up three compartment sink or cooking temperature for raw animal proteins. |
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Priority Foundation (PF) |
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| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Employee was observed to have tobacco products staged above raw foods preparation area. In the area were meats are being prepared, ash tray was observed with tobacco products present. Employee was observed to have open drink present while foods were being prepared in the food service preparation area. |
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Priority (P) |
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| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Employee did not wash their hands when removing single use gloves. Employee did not remove single use gloves and wash their hands after handling raw animal proteins. Employees did not wash their hands when moving from raw animal proteins to handling ready to eat foods, utensils, or food contact surfaces. Employees did not wash their hands after returning from break and before placing single use gloves on to prepare foods. Employees did not wash their hands after returning to food preparation areas after using employee restroom. |
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Priority (P) |
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| 06,07 0080-04-09-.02(3)(d) Food employees shall clean their hands in a handwashing sink |
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Employee was observed to enter into food preparation area and wash their hands in three compartment sink without soap or paper towels. |
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Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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The hand washing sink in food preparation did not have any hand washing soap available for use. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No drying devices or paper towels were available for use at the hand washing sink in the food service area. Paper towels for the second hand washing sink next to the large ice machine was observed to not have paper towels accessible to hand washing sink. Paper towels were observed to be stored next to the microwave over packaged foods. |
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Priority Foundation (PF) |
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| 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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Raw shell eggs were observed to be stored over potatoes on the metal shelves in the walk-in cold holding unit. |
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Priority (P) |
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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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Large plastic containers on the clean ready to use dish rack was observed to excessive amount of dried food residues and build up. |
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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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Deli meat slicer was observed to have excessive amount of dried food residues on the blades, basin, push plate and basin. The can opener blade was observed to have excessive amount of dried food residues. |
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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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Ambient temperature of raw shell eggs in the front counter cold holding unit was observed to be at 50-degree F. |
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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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Green beans, mac and cheese, sliced bologna and potatoes were observed to not have a preparation or a discard date. These food items were observed to be located in the makeshift unit at the food service |
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Priority (P) |
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| 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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Front display cold holding unit at the order counter, was observed to have ambient temperature of 48.4 degrees F. |
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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(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Rodent dropping were observed on the shelves of the bag in the box soda syrup. No adulterated foods were observed and this observation was confined to this specific area. |
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Priority Foundation (PF) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Wet wiping cloths were observed to be stored in basin of the second-hand washing sink next to the ice machine. |
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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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Several of the plastic lids in the clean ready to use dish area were observed to have cracks and missing pieces. |
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Priority (P) |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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The establishment did not have any Chlorine test strips available for use. |
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Priority Foundation (PF) |
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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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Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 49 Sewage and waste water disposal |
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| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
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Water was observed to be pooling under the second-hand washing sink next to the large ice machine. |
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Priority (P) |
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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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The ceiling in the food service area was observed to have missing ceiling tiles and several of the ceiling titles were observed to have heavy water stains. |
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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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The floors around the clean ready to use dish rack was observed to have excessive amount of dried food residues. The wall behind the flat top grill was observed to have excessive amount of dried food residues and grease build up. |
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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(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Employee's cell phone and charge was observed to be stored in holding container with single use utensils across from the microwave. |
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Core (C) |
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