| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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food safety not being monitored/trained as need due to amount of priority and priority foundation violations. |
food safety should always be monitored/trained. |
Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(d)1 Handwashing Sinks located in food preparation, food dispensing, warewashing, and toilet rooms |
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Hand sink installed in kitchen now newly added pizza oven over hand sink. |
Pizza oven cannot be over hand sink. |
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 paper towels at hand sink in rest room. |
Have paper towels/drying device at all hand sinks. |
Priority Foundation (PF) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
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| 09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented |
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Cooking/preparing food for customers and do not have working hand sink in kitchen/prep area with hot and cold water. |
Have working hand sink with hot and cold water at kitchen/prep area. |
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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Food pans at drain area still have organic build up.
Inside ice machine black organic matter on inside wall and inside ice guard. |
Food contact utensils/pans/ice machine should be 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 cutter, cutting board, utensils at pizza prep area that has not been used today. |
Food contact utensils at ambient temperature should be cleaned/sanitized 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 tabletop oven old organic matter inside oven. |
Inside baking equipment should be cleaned at least every 24 hours. |
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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No date marking on container of cut bologna.
No date marking on Ready to eat pizza topping in pizza condiment cooler. |
Date mark ready to eat food when breaking mfg. seal. |
Priority (P) |
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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)(c)2 Storage or display of packaged food in contact with water or ice |
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Kitchen- walk in freezer- ice buildup on cases of food. |
protect cases of food from ice forming on cases in freezer. |
Core (C) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Equipment at drain area nesting inside each other still wet. |
air dry equipment before putting inside each other. |
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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Pans used for food excessive black organic build up no longer durable/easy cleanable. |
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Priority (P) |
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| 44,45 0080-04-09-.04(2)(b) All multiuse equipment must be cleanable including food contact, CIP, lacking "V" threads, oil filtering, can openers, nonfood contact, shelving, and ventilation hoods |
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vent hood over equipment in kitchen excessive build up on inside vents on hood and the outside vents on hood. |
Clean vent hood and hood vents. |
Priority Foundation (PF) |
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| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
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kitchen- shelves in kitchen not sealed bare wood. |
seal all nonfood contact surfaces. |
Core (C) |
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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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no test strips found for quat sanitize tablets |
Have test strips for sanitizer used. |
Priority Foundation (PF) |
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| 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 compartment sinks organic build up on inside areas of sinks. |
3 compartment sinks should be cleaned at least every 24 hours. |
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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Kitchen- outside and inside shelves of pizza prep cooler dry spillage needs cleaning. Shelves in kitchen old build up. |
Clean more frequently. |
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 water and when you turn on cold water at sink runs onto floor at only hand sink in kitchen/prep area. |
Must have hot and cold water at all sinks. |
Priority Foundation (PF) |
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| 47,48,49 48 Plumbing installed; backflow devices |
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| 47,48,49 0080-04-09-.05(2)(b)3 Air gap sufficient between water supply outlet and flood rim level |
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No air gap at drain line for fountain machine- have the pipe inside the bell to sewer line |
Have at least 1 inch air gap above floor rim level. |
Priority (P) |
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| 47,48,49 0080-04-09-.05(2)(c)3 At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided; Toilets shall not be used for the disposal of mop water and s... |
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Facility has taken out the mop sink that was in the kitchen to put a pizza oven. Must have 1 mop/service sink. |
Install mop sink. |
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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Only restroom that is now working on site needs cleaning. |
keep rest room clean |
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(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
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kitchen- wall damage behind hand sink. |
repair wall. |
Core (C) |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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cold water line leaking on to floor at hand sink in kitchen. |
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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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Kitchen - excessive grease/build up on walls in kitchen. |
clean walls in kitchen |
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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outside facility tall grass around building, trash on ground around dumpster, at front door area clutter/litter from old equipment/shelves. |
keep outside premises cleaned up. |
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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wet mop on floor in kitchen |
keep wet mops/brooms off floor. |
Core (C) |
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