| 01 PIC present, Knowledgeable, Duties |
in |
|
|
|
0 |
| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
out |
So many priority violations and facility in unsanitary conditions |
|
Priority Foundation (PF) |
2 |
| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
out |
no hot water at any handsinks
No cold water at any handsinks |
|
Priority Foundation (PF) |
1 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
no soap at restrooms handsinks and kicthen handsinks |
|
Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
paper towels no dispensing in restrooms; paper towels needed at all handsinks |
|
Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
out |
not all handsinks have sign posted |
|
Core (C) |
1 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
ice scoop has black residue ***ice container has balck residue******spouts on coke machine, buildup ***soiled pizza utensils left in pizza area *****inside ice maker black residue |
|
Priority Foundation (PF) |
1 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
oven glove soiled, damaged and wet with grease*****equipment such as roller grill, pepsi machine, cappuccino machine, left soiled when discontinued use |
|
Priority Foundation (PF) |
0 |
| 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 |
out |
bleach is splashless and does not sanitize |
|
Priority (P) |
1 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Pizza 115 degrees and wings 110 degrees |
|
Priority (P) |
1 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
|
|
0 |
| 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, ... |
out |
pizza toppings no date marking*****food in pans in walkin no datemarking***buns thawed in walkin states keep frozen no datemarkin |
|
Priority (P) |
1 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
|
|
0 |
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
comet bottle open on oven and laying on its side*****Bleach stored on top of pan shelf over pans |
|
Priority Foundation (PF) |
0 |
| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
out |
|
|
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
in |
|
|
|
0 |
| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
probe thermometers need to check internal food tenperatures |
|
Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
|
|
|
0 |
| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
out |
front door one side gap at bottom, weather stripping needed |
|
Core (C) |
0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
in |
ants crawling on counter in coffee service area |
|
Priority Foundation (PF) |
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
breading in pan partially covered***bags of breading not fully closed |
|
Priority (P) |
0 |
| 40,41 Utensils |
in |
tongs and ice scoop not covered |
|
|
0 |
| 40,41 40 In use utensils properly stored |
in |
|
|
|
0 |
| 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. |
out |
tongs uncovered at warmer****ice scoop uncovered on ice machine |
|
Core (C) |
1 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
|
|
0 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
not all dishes inverted and protected |
|
Core (C) |
0 |
| 42,43 Single service & gloves |
in |
|
|
|
0 |
| 42,43 42 Single-service articles stored and used |
in |
|
|
|
0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
numerous boxes of trays and cups stored directly on floor***hiot dogs trays not inverted |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
0 |
| 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 |
out |
shelves in front cash register area, bare wood and not easily cleanable |
|
Core (C) |
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(2)(d)16 Warewashing sink, drainboards, and warewashing machines shall be self-draining |
out |
wasre wash sink not working turned off due to leaks |
|
Priority Foundation (PF) |
0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
no test strips viewed |
|
Priority Foundation (PF) |
6 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
0 |
| 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. |
out |
all shelves in kitchen soiled***cart spillage** Chairs which in kitchen spillage***black mats on floor soiled resideu**floor dirty with spillage **retail shelves dy=usty***small warmer in kichen by large warmer rack greasy****cappuccino machine not in use but left extremely soiled and the same for pepsi machine. ***hot door roller griul not in use but has old food residue**front handsink by door counter dirty****walkin cooler floor soiled*** top of oven has ceiling tile dust where they fell***hood greasy**backsplash greasy **** most surfaces soiled***mop sink is black with buildup and mildew |
|
Core (C) |
1 |
| 47,48,49 Plumbing |
in |
|
|
|
0 |
| 47,48,49 47 Hot and cold water available |
in |
|
|
|
0 |
| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
out |
hot water was cut off breaker, only two sinks had any water and only hot but it was turned off |
|
Priority Foundation (PF) |
1 |
| 50 Toilet facilities; constructed, supplied, cleaned |
in |
|
|
|
0 |
| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
out |
no covered trash can ladies room |
|
Core (C) |
1 |
| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
out |
mens room not self closing |
|
Core (C) |
6 |
| 50 0080-04-09-.06(5)(h) Toilet room cleaning frequency |
out |
both restrooms smell strong of urine***walls and floors need cleaning in both***toilets need cleaning in both restrooms |
|
Core (C) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
out |
wall and ceiling damagein kitchen **missing ceilings tiles all over and falling ceiling tiles** |
|
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
toilet stopped up in ladies room***no door handle to get into ladies room** kitchen is in disrepair |
|
Core (C) |
1 |
| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
out |
walkin beverage trash everywhere |
|
Core (C) |
0 |
| 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. |
out |
mop stored on floor in kitchen***dirty water left in bucket** stored on floor |
|
Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
|
|
|
0 |
| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
out |
not sufficent light in kitchen area and walkinbeverage cooler |
|
Core (C) |
0 |