| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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Safe food handling needs to be monitored to reduce priority violations (cold holding, covering food items, date marking). |
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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)2 Handwashing sinks, properly supplied with soap |
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There was no soap at the hand sink in the back prep area. |
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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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There were no towels or dryers available at the hand sink in the back prep area. |
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Priority Foundation (PF) |
2 |
| 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 fish was observed in the chest freezer in the back prep area at an internal temperature of 51 degrees (fully thawed and some outside of packaging). |
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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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There was no date marking system in place for the carrots and celery stored in a clear plastic container to put on trays for food orders. |
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Priority (P) |
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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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Raw meats stored in the retail reach-in cooler were observed uncovered/not protected from contamination (chicken). |
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Priority (P) |
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| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
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The white freezer in the back prep area had food items that were in contact with ice (freezer needs to be defrosted). |
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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) All multiuse equipment must be cleanable including food contact, CIP, lacking "V" threads, oil filtering, can openers, nonfood contact, shelving, and ventilation hoods |
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Vent hoods had grease buildup on them. |
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Priority Foundation (PF) |
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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)(b) Physical facilities shall be cleaned as often as necessary |
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There was excessive grease buildup on the floor around the fryers. |
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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(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 food items were observed stored in the reach in cooler where raw meats are stored (PIC stated that vegetables were in the container for personal use). |
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Core (C) |
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