| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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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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A lack of managerial control is demonstrated by four priority violations. Additional training for all employees on all food processes is needed. |
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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)(d)1 Handwashing Sinks located in food preparation, food dispensing, warewashing, and toilet rooms |
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There is no hand sink conveniently located near the food service area. The closest hand sink is located in the back of the kitchen. The firm must install a hand sink at the food service area before the next inspection. |
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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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A pair of tongs and a wooden spatula with food residue were observed inside the kitchen hand sink. Hand sinks should only be used for washing hands and must remain accessible with nothing stored in the sink basin. |
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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(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 bleach or other appropriate sanitizer was available at the 3 compartment sink. The PIC showed the inspector hand sanitizer when asked. The PIC obtained a jug of bleach from the shelf to place in the kitchen for sanitizer. The firm has chlorine test strips to test sanitizer concentration. |
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Priority (P) |
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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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The pizza warmer was scanned with an infrared thermometer at 128 degrees. The 3 pizzas inside the warmer were probed with a state issued calibrated thermometer at 123°, 126°, and 130°. The person in charge voluntarily discarded the pizzas and turned off the pizza warmer to be repaired. |
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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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A spray bottle with approximately 14 ounces of an orange chemical was observed hanging on the racks beneath the pizza oven. |
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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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The bottle of orange chemical below the pizza oven was stored hanging on racks with plastic containers of sauce. |
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Priority Foundation (PF) |
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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 was observed in the warmer table. The firm should place a thermometer inside the warmer table to monitor and ensure foods stay above 135°. |
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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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2 open bags of breading were observed uncovered and not protected from contamination under the prep table in the kitchen. The bowl of breading that was in use was not covered or protected from contamination on top of the prep table. |
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Priority (P) |
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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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A knife was observed stored between the prep table and the ice maker. Cleaned utensils should be stored in a sanitary location protected from contamination. The PIC removed the knife and discarded it. |
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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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1. A wooden spatula with food residue was observed in the kitchen. The PIC discarded the wooden spatula. 2. The knife that was observed between the prep table and ice maker had a wooden handle and the blade was secured to the handle with a rubber band. The PIC discarded the knife. Wooden utensils and equipment are not easily cleanable and cannot be used in retail food service. |
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Priority (P) |
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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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The retail walk in cooler door is not shutting properly and needs to be repaired. The retail walk in cooler is also not holding foods below 41°. No items requiring refrigeration were observed stored in the retail walk in cooler. |
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Core (C) |
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