| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC unable to demonstrate knowledge on food safety needed at facility. Did not know about date marking, sanitizing, temperatures, when and where should wash hands. |
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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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Due to amount of priority violations food safety not being trained or monitored as need. |
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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)(c)1 Handwashing sinks are installed according to the capacity of preparation areas |
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Handwashing sink installed at ware wash/kitchen area water turned off and stopped up. |
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Priority Foundation (PF) |
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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 sink blocked at ware wash/kitchen area. |
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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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Deli meat prep area- deli slicer that is at ambient temperature organic matter on blade and blade guard areas. |
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Priority (P) |
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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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Sanitizer not being used at ware wash sinks stated due to system on wall not working. |
Have bleach on site and will use until system on wall fixed. |
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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Kitchen walk-in cooler- sliced bologna, pans of cooked food no date marking.
Retail area- store made salads, sandwiches, must refrigerate bakery items made on site no date marking. |
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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(1) Chemicals shall have identifying Information |
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Kitchen- Pink liquid Chemical in spray bottle not labeled on top of microwave. |
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Priority Foundation (PF) |
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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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kitchen- unlabeled pink chemical in spray bottle stored on top of microwave. |
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Priority Foundation (PF) |
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| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
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When setting up Clorox sanitizer solution at ware wash sink PPM over 400 PPM. |
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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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Store made sandwiches; salads keep refrigerated bakery items in retail coolers no ingredient labeling and no facility name and address.
Ice bagged on site in retail freezer on facility name and address on bags. |
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Priority Foundation (PF) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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When arrived observed employees preparing food not wearing hat or hairnets when preparing food. |
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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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Throughout prep areas observed wet clothes on prep tables not stored properly in sanitizer. |
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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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No test strips for Clorox only have for quat for system on the wall that does not work. |
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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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kitchen- inside pizza condiment cooler excessive spillage, outside of equipment buildup, pans used to store pans of food on in walk in cooler excessive organic buildup. Inside stainless upright freezer in kitchen excessive spillage. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
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| 51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. |
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drain plug missing on outside dumpster. |
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Core (C) |
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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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Pizza prep cooler- lid damage on top area of cooler, Weatherstripping at front doors damaged needs repair to not allow gap between doors. |
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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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Kitchen- floor in walk in cooler spillage/build up. |
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Core (C) |
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