| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to amount of priority violations food safety not being monitored/trained as needed at facility. |
Monitor and train food safety. |
Priority Foundation (PF) |
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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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observed employee not washing hands after putting on hair net, leaving prep area coming back to work and also answering phone no hand washing observed just put on gloves. |
wash hands immediately before putting on gloves when working in food prep areas. |
Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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meat department- Hand sink blocked with grey tote inside hand sink. |
Hand sinks accessible at all times. |
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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retail area- store packaged raw ground hamburger meat over store packaged sliced cheese. |
Raw animal food never stored over ready to eat foods. |
Priority (P) |
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| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
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Retail area- Raw chicken store over raw pork |
Raw chicken only over raw chicken. |
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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raw meat processing room- Slicer used for RTE food when sliced for customers when requested has old organic build up at blade area. Employees stated has not been used today. |
Food contact surfaces should be cleaned at least every 24 hours even if in controlled conditions. |
Priority Foundation (PF) |
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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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deli/subway/pizza pro 3 compartment sinks- sanitizer not dispensing and when asked employee that washed the utensils at drain area stated no sanitizer was used only wash and rinse.
Produce 3 compartment sinks sanitizer not dispensing. |
Use sanitizer as last step of washing rinsing sanitizing. |
Priority (P) |
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| 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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subway- probed meatballs at warmer area with state certified thermometer with temperature not reaching 135 or higer- PIC in department also probed meatballs with their thermometer did not get to 135 or higher. |
hot food must hold at 135 or higher. Meat balls were discarded at time of noting. |
Priority (P) |
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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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Produce dept.- Store cut watermelon on prep table probed with state certified thermometer 51 degrees. |
Cut fruit should hold at 41 or below and when have to go and put-up stock in retail area cover cut fruit and put in cooler. Discarded watermelon out of temperature. |
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 open thawed bags and containers of ready to eat pizza topping at pizza prep cooler. |
Date mark ready to eat food |
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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Pizza pro- chemical spray bottle stored hanging over pizza blend spices. |
chemicals stored separately from food. |
Priority Foundation (PF) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
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deli- thermometer provided for employees to monitor cook temperatures over 2 degrees off. |
have thermometer calibrated. |
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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Storing shelf stable food boxes inside egg boxes at back storage area.
Pizza pro condiment cooler- Lid inside over pizza sauce red organic matter hanging from lid over pizza sauce container. |
Do not use carton egg boxes for storage of other food.
Clean inside lid area of pizza prep cooler. |
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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cases of bottled water stored on parking lot not stored under roofline. |
Should be stored under roofline. |
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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No hat or hair net worn by employee working subway department. |
employees preparing food wear hat or hair net. |
Core (C) |
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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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deli/subway area- wet wiping clothes on prep tables not in sanitizer. |
keep wiping clothes in sanitize water when not in use. |
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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meat department- 3 bay sinks only have 1 stopper need stoppers for all sinks.
deli/subway/pizza pro- 3 bay sinks leaking not holding water properly. |
maintain repairs. |
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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Dirty mop water bucket left from day before at retail area need subway location. |
dispose of mop water daily do nor leave overnight. |
Core (C) |
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