| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC was unable to demonstrate knowledge in key areas of food safety (cooking temps, ware washing procedure, holding temps, raw protein storage). |
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Priority Foundation (PF) |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Due to the number of violations, particularly priority/priority foundation and repeat violations, firm has not demonstrated adequate managerial control for food safety. |
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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-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
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Observed hot water was not working at hand wash sink in restroom (hot water valve appeared to be shut off, no water came out when hot water was turned on). Max temp reached was 69 degrees F when temperature was taken with inspector's probe thermometer. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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Observed no hand soap available at hand wash sink in restroom. |
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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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Observed raw chicken and raw shell eggs stored above condiments, cheeses, and produce in walk in cooler. |
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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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Observed pink, gray, and fuzzy organic buildup on ice machine deflector. Observed pizza pan stored clean (PIC stated it could be used for a customer) with apparent food debris still present. |
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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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Observed food utensils (knives, spatulas) stored outside of food at room temperature that did not have system in place to ensure they were cleaned every 4 hours. |
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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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Observed raw chicken, cut produce, and cheese held above 41 degrees F when temperature was taken with inspector's probe thermometer |
PIC voluntarily discarded all cold held TCS items that were held above 41 degrees F. |
Priority (P) |
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| 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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Observed no food probe thermometer was available during inspection. |
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Priority Foundation (PF) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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Observed ice scoop was stored uncovered, outside of ice machine in back storage area. |
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Core (C) |
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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)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Observed pizza pan and spatula were stored in gap between the 3 compartment sink and the wall in the food prep area. |
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Core (C) |
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| 44,45 Utensils and equipment |
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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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Observed no test strips available for any form of food contact sanitizer during inspection. |
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Priority Foundation (PF) |
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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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Observed 2 inch by 8 inch section of wall missing from unisex restroom. Observed over a dozen ceiling tiles in retail area with water damage spots. |
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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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Observed employee food stored on top of chest freezer in food prep area. |
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Core (C) |
0 |