| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Store manager did not know temperature raw chicken should be cooked to when cooked, hot holding for cooked foods, proper sanitizing, monitoring of food safety needed. |
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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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Food safety not being trained and monitored as needed at facility due to amount of priority violations. |
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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-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No paper towels at hand sink at kitchen area. |
manager got paper towels and put at hand sink while inspector was on location. |
Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 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 |
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No sanitizer being used at 3 compartment sink- container is empty- |
While on location manager did get new sanitizer container which inspector did test and dispensing |
Priority (P) |
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| 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 |
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thermometers not found in all coolers/hot holding equipment. |
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Priority Foundation (PF) |
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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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No calibratable thermometer provided for employees to monitor temperatures. |
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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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Walk in freezer- Open containers of pizza toppings, egg patties- not covered or protected, ice machine bin- black organic matter observed in ice. |
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Priority (P) |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Walk in freezer- cases of food stored on floor, Storage- cases of food that came in last week stored on floor, Walk in kitchen cooler- case of chicken directly on floor leaking blood onto floor. |
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Core (C) |
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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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No sanitizer in wiping cloth container at pizza condiment cooler area. |
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Core (C) |
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| 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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Kitchen- shelves over 3 compartment sink area dripping brown organic matter, shelves under prep tables old build up, walk in cooler- shelves organic matter. |
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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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water lines leaking at 3 compartment sink area, water pooling on floor in walk in cooler. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Floors and walls in kitchen/storage area black/brown organic build up. |
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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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Wet mop left on floor against wall going into kitchen area. |
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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(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
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No shield over lights in ceiling at kitchen walk in cooler area. |
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Core (C) |
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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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Personal belongings on prep table in kitchen. |
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Core (C) |
0 |