| 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 amount of priority violations food safety not being monitored / trained as needed. |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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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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chicken breading container observed organic matter in breading no 4-hour cleaning frequency being practiced. |
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Priority (P) |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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No sanitizer in water set up for ware washing. |
PIC ran new water with sanitizer system. |
Priority Foundation (PF) |
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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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front warmer- probed chicken wings, chicken tenders with state certified thermometer not at 135 or above, eggs and sausage patties in small warmer in kitchen food not 135 or |
PIC had employee reheat chicken in front warmer to 165 or higher and also added water to warmer and turned up warmer, back tabletop warmer food out of temp was discarded at time of noting.. |
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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Prepackaged and store made parfaits' that have to keep refrigerated in retail cooler probed with state certified thermometer with temps between 47 and 54 degrees |
voluntarily pulled and discarded at time of noting. |
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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No thermometer in front warmer |
PIC found and put thermometer in warmer at time of inspection |
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(2)(b)5 Outer Openings - Protected |
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air gap between front doors between doors- ink pen goes between doors at floor area to outside and also up higher between doors |
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Core (C) |
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| 40,41 Utensils |
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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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Steam table pans and colored totes for breading not stored inverted on shelves in kitchen storage area. |
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Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Pizza boxes stored directly on floor against wall going into kitchen area |
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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(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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scoops used for breading broke and not easy cleanable |
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Priority (P) |
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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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test strips out of date |
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Priority Foundation (PF) |
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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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outside of equipment grease buildup, shelves inside prep coolers, refrigerators, retail milk cooler shelves, spillage and black organic buildup, |
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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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Walk in freezer excessive ice buildup on walls and floor at back area under cooling unit, excessive grease buildup on floor at fryer/grill area for grease leaking from equipment, retail sandwich cooler not keeping food at 41 or below, front warmer not keeping food at 135 or above, cabinet damage at retail fountain area |
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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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Grease trap on floor in kitchen area strong foul smell |
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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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Outside at dumpster area cardboard boxes not in area contained area, grease on concrete and outside of grease waste container. |
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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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brooms on floor in kitchen area and wet mops left in mop sink |
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Core (C) |
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