| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(a) Designated person in charge present |
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No PIC on site |
PIC must be on site. |
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 monitored as needed. |
food safety should be monitored and kept in compliance. |
Priority Foundation (PF) |
1 |
| 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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Hand sinks blocked with soiled towels inside sinks. |
hand sinks must be accessible at all times. |
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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No towels at hand sink at warmer area |
all hand sinks should have way to dry hands either paper towels or hand drying devices. |
Priority Foundation (PF) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
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| 09,10,11,12 0080-04-09-.03(2)(b)5 Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. |
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walk in cooler in back prep areas- hot dogs molded, bag of chicken gizzards grey/brown, pan with chicken gray/green |
Do not have spoiled food in coolers. |
Priority Foundation (PF) |
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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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Pans, utensils at ware wash clean draining area still greasy/dry organic matter in pans, Cutter for pizza at clean storage area white organic matter on blade, inside ice machine black slim build up on blade guard. Prep tables where food comes in contact with tables soiled/spillage. |
Food contact surfaces should be kept clean and sanitized. |
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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Pizza cutter and utensils at pizza prep table red organic matter and have not made pizza today.
Inside breading containers need cleaning. |
food contact utensils at room temperature should be cleaned every 4 hours once put in operation. |
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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Inside microwave, tops of stove dry spillage. |
Clean at a minimum of every 24 hours. |
Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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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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raw chicken on drain board in kitchen 63 degrees with no employee on site cooking food. Volunterily discarded. |
Cold food should stay at 41 or below. |
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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No date marking on thawed hot dogs, thawed ready to eat pizza toppings in pizza condiment cooler. |
follow date marking on foods. |
Priority (P) |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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open package of bologna dated expire date 9/17/23 today 10/11/23 - over 7 days. |
discard out of date food. |
Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Storing bags of trace salt, oil dry in chicken prep/frying area at same area store chicken breading.
Pizza prep area- containers of chemical spray bottles on prep tables and above prep areas. |
store in area not with food or food prep areas. |
Priority Foundation (PF) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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thawing pizza topping pepperoni on top of chest freezer at room temperature. |
thaw in cooler or cool running water not at room temperature. |
Core (C) |
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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 does not have facility name and address on bags in retail freezer. |
ice bagged on site must have facility name and address on bags. |
Priority Foundation (PF) |
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| 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(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Bugs observed crawling on walls behind chest freezers and several flies observed in chicken prep room area. |
Eliminate presence of bugs/flies. |
Priority Foundation (PF) |
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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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Freezers open packages of bags of food, individual foods not covered or protected on shelf in upright freezer.
Chicken prep table- have dirty floor fan on table.
Container of butter not covered or protected on prep table. |
keep all food protected from food contamination |
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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Wet/soiled wiping clothes scattered throughout the prep areas. |
Wiping cloths should be held in sanitizer when not in use. |
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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Tongs not covered/protected at warmer area on top of warmer and on table. Ice scoop not covered/protected at ice machine. |
keep tongs, scoops covered/protected. |
Core (C) |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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draining cleaned pans in soiled sinks. pizza pans in storage area not stored inverted. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 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 |
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Shelves under prep tables- contact paper peeling not easy cleanable. |
non food contact surfaces must also be designed to be easy cleanable. |
Core (C) |
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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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No test strips found for sanitizer on site. |
Have test strips for sanitizer used. |
Priority Foundation (PF) |
2 |
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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3 compartment sinks at chicken prep area organic build up inside sinks and backsplash areas. |
Keep 3 bay sinks clean. |
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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Throughout prep rooms, cooler shelves buildup of dirt, food spillage on shelves, lids of prep tables inside and outside, outside of equipment brown buildup, shelves under prep tables unnecessary items litter throughout on tables. Outside of breading containers build up, handles on hand sink faucets dry crusty build up. Retail milk cooler shelves brown need cleaning. |
Clean up all areas of dirt, food residue, unnecessary items. |
Core (C) |
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| 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 |
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Only toilet when flush water comes out under toilet onto floor therefore do not have working restroom for employees to use. |
Have properly working toilet that does not have sewer water leaking onto floor for employees to use. |
Priority (P) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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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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restroom door not self clo |
have rest room door self closing |
Core (C) |
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| 50 0080-04-09-.06(5)(h) Toilet room cleaning frequency |
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rest room needs cleaning. |
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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(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
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Ceiling tiles missing with exposed molded insulation exposed over foam cup storage area. Chicken prep area- large hole in wall at grease trap area & 3 compartment sink area, ceiling tiles puffed/damaged prep areas. |
repair walls and ceilings. |
Core (C) |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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Hand sink faucet at 3 compartment sink area/pizza prep area water not shutting off needs repair. |
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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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Throughout back storage, prep areas walk in coolers black build up on floors, grease build up on walls. |
floors and walls need to be cleaned to not allow build up at these areas. |
Core (C) |
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| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
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Clutter/trash at inside fountain syrup area. |
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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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Dirty wet mops, brooms stored on floor at ice machine area. |
keep wet mops, brooms stored off floor. |
Core (C) |
0 |