| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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A lack of managerial control is demonstrated by 3 priority violations with repeats. |
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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)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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1. The kitchen hand sink was blocked by a cart with a breading container on it. 2. The service are hand sink was blocked by a chair and crates. |
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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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1. No soap was available at the kitchen hand sink. 2. No soap was availble in the men's restroom. 3. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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1. No hand washing sign was observed at the kitchen hand sink. |
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Priority Foundation (PF) |
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| 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 |
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No hand washing sign was observed at the kitchen hand sink. No hand washing sign was observed in either restroom. |
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Core (C) |
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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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1. The interior walls of the ice machine have black organic build up on them. 2. The interior of the breading bucket for raw chicken is caked with dried powder. |
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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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The PIC states that the breading container is changed every two days. Breading containers kept at room temperature must be emptied, cleaned, and sanitized every 4 hours after being put in to use. |
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Priority (P) |
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| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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Dried food debris was observed inside the microwave on the retail sales floor. |
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Priority Foundation (PF) |
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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 was observed on in store prepared gravy and green beans inside the kitchen refrigerator. |
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Priority (P) |
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| 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... |
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Ice bagged on site is not labeled with the name and address of the facility. |
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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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4 large open cans of food were observed in the kitchen refrigerator. Discussed with PIC that canned products must go in a food safe container once the cans have been opened. |
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Priority (P) |
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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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A dirty wiping cloth was observed stored on the board in front of the warmer table. |
The PIC removed this wiping cloth. Discussed with PIC that wiping cloths must be stored in sanitizer water while being used. |
Core (C) |
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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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1. Tongs were observed hanging from the front of the warmer table uncovered and not protected from contamination. 2. The ice scoop was observed uncovered on top of the ice maker. |
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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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Only quaternary ammonium test strips that expired on January 1, 2023 were available. Firm is using bleach as a sanitizer and would need chlorine test strips. |
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Priority Foundation (PF) |
3 |
| 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. |
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1. The kitchen floor has excessive black build up and grease spills on it. 2. The fan guards in the walk in cooler are excessively dusty. |
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Core (C) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
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There is no lid or cover on the trash can in the women's restroom. Trash can appears to have had a lid at one point that was broken off. |
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Core (C) |
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| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
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The doors of the men's and women's restrooms are not self closing. |
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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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The ice maker lid is falling off and needs to be repaired. |
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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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A mop was observed stored in a bucket of dirty mop water next to the mop sink. |
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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(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
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Lights are not working in the walk in cooler. |
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Core (C) |
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