| 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 the number of violations, especially repeat and priority violations, PIC has not demonstrated adequate managerial control for food safety. |
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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 PIC leave food prep area to grab pizza slice containers. PIC returned to food prep area, donned gloves, and started to grab for the prepared pizza without washing hands. |
PIC voluntarily removed gloves, washed hands, and put on new gloves before touching the pizza. |
Priority (P) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 9 Food obtained from an approved source |
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| 09,10,11,12 0080-04-09-.03(2)(a) Food source complies with law; from permitted establishment; hermetically sealed container; fluid milk grade A; commercially caught fish; molluscan shellfish from I... |
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Observed cookies and pies from The Cookie Lady for sale on retail floor. The Cookie Lady is not a permitted manufacturing firm, and product did not have proper labeling if it qualifies for Food Freedom Act. |
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Priority (P) |
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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 fish and chicken stored above prepared dishes (chili, fully cooked deli sides) and cut potatoes in walk in cooler. |
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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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Observed mac and cheese, pizza slice, and breakfast sandwiches held below 135 degrees F when temperature was taken with inspector's probe thermometer |
PIC voluntarily discarded sandwiches and pizza. Mac and cheese had been prepared less than an hour prior to inspection, so employee voluntarily put mac and cheese into oven to reheat. |
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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Observed multiple raw meats, cheeses, and prepared side dishes in walk in prep cooler held above 41 degrees F when temperature was taken with inspector's probe thermometer. |
Employee voluntarily discarded all cold held TCS items that were held above 41 degrees F. |
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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Observed multiple prepared food items (sliced ham, cut potato wedges, sliced tomatoes, sliced onions, deli side dishes) without a date mark. Items are held for more than 24 hours. |
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Priority (P) |
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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 spatula used for serving lasagna stored in a portion pan with non-running water. Pan was held at room temperature. |
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Core (C) |
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