| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(a) Designated person in charge present |
out |
PIC not on location at time of inspection. |
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Priority Foundation (PF) |
1 |
| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
out |
Food safety not properly trained to employees due to amount of priority and priority foundation violations. |
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Priority Foundation (PF) |
0 |
| 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)(d) Food employees shall clean their hands in a handwashing sink |
out |
using 3 compartment sinks for hand washing. |
have to use a designated hand washing sink. |
Priority Foundation (PF) |
0 |
| 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 |
out |
Hand sink blocked from bike and shelf stored in front of hand sink. |
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Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
no soap at hand sink at kitchen/prep area or at rest room. |
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Priority Foundation (PF) |
1 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
no towels or drying device working at hand sink in kitchen or at rest room hand sink. |
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Priority Foundation (PF) |
2 |
| 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 |
no hand washing signs at hand sink in rest room or at hand sink in kitchen/prep area. |
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Core (C) |
1 |
| 14 Food contact surfaces; clean and sanitized |
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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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Tongs, pizza cutter, knives all at warmer/pizza prep/cooking areas old dry organic build up. |
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Priority (P) |
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 |
no sanitizer being used at 3 compartment sinks. Have bleach on site and explained how to set up sinks with employee. |
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Priority (P) |
0 |
| 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 |
out |
Food probed in warmer with state certified thermometer with temperatures reaching between 113-120 must be 135 or higher. |
Voluntarily discarded. Must keep food at 135 or higher in warmer. |
Priority (P) |
0 |
| 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 |
out |
Pizza toppings probed with state certified thermometer in pizza condiment cooler with temps 51-52 not 41 or below. |
voluntarily pulled and discarded. Must keep food that is temperature controlled cold at 41 or below. |
Priority (P) |
0 |
| 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, ... |
out |
No date marking on prepackaged hamburgers and other prepackaged foods in display cooler that state keep frozen. |
Must date mark food that states keep frozen if going to keep in cooler and follow 7-day date marking. |
Priority (P) |
3 |
| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
No thermometer observed in warmer or pizza prep cooler. |
Have thermometers in warmer, temperature-controlled coolers/freezers. |
Priority Foundation (PF) |
1 |
| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
No thermometer provided for employees to monitor temperature of food when preparing foods.. |
Have probe thermometer to monitor foods when cooking. |
Priority Foundation (PF) |
1 |
| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
out |
Ice bagged on site did not have facility name and address on bags of ice in retail freezer. |
put facility name and address on bags of ice bagged on site. |
Priority Foundation (PF) |
3 |
| 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(2)(b)5 Outer Openings - Protected |
out |
large air gap between front entrance doors. Ink pen goes between doors to outside. |
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Core (C) |
1 |
| 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 |
out |
Food not covered in stainless freezers in kitchen/prep area |
keep food covered in cases in freezers |
Priority (P) |
3 |
| 40,41 Utensils |
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0 |
| 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. |
out |
ice scoop not covered at ice machine, tongs at warmer not covered or protected, pizza utensils in soiled room temperature water on top of pizza condiment cooler. |
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Core (C) |
1 |
| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
food trays not stored inverted at warmer area. |
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Core (C) |
1 |
| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
not observed |
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| 44,45 0080-04-09-.04(3)(a)2 Warewashing sink must have 3 compartments and be adequately sized for equipment being washed |
out |
Not enough stoppers for sinks to set up wash rinse sanitize. no stoppers provided |
have stoppers to be able to wash rinse sanitize properly. |
Priority Foundation (PF) |
1 |
| 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. |
out |
Vents in walk in cooler old build up |
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Core (C) |
0 |
| 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 |
in |
Unable to use only hand sink in kitchen/prep area due to hand sink stopped up. |
Hand sink in kitchen/prep should always be in good repair/working properly for employees to be able to wash hands. |
Priority (P) |
0 |
| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(5)(h) Toilet room cleaning frequency |
out |
rest room needs cleaning. |
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Core (C) |
0 |
| 51,52 Facilities |
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| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
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| 51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. |
out |
oil waste containers excessive spillage on outside of containers. |
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Core (C) |
1 |
| 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 |
out |
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Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
warmer, and condiment cooler not working properly to keep food 135 or higher in warmer or 41 or below in condiment cooler. |
keep equipment working properly to keep food at food safe temperatures.. |
Core (C) |
1 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
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Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
out |
outside- trash on ground around dumpster and faciltiy, tall grass around oil/grease containers, inside store- clutter in kitchen/prep area, excessive trash in storage area. |
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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 |
mops stored on floor |
keep mops off floor. |
Core (C) |
0 |