| 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 needed for foods being prepared at this location. Does not know temperatures for cooking or hot holding, were to wash hands, to use sanitizer when washing at 3 bay sinks among other needed training. |
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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 the amount of priority and priory foundation violation's food safety not being trained/monitored at this facility. |
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Priority Foundation (PF) |
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| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(d) Food employees shall clean their hands in a handwashing sink |
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Using 3 bay sinks to wash hands. Must only use hand sink to wash hands. |
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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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no hand sink at front warmer prep area where they are putting meat on biscuits, using tongs to get grab and go foods and cutting pecan pies. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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no soap at hand sink in kitchen hand sink. |
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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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Room temperature breading containers excessive dry organic matter on inside and outside of containers and in breading. Pizza cutting utensils at prep table and on top of pizza oven dry red organic build up.
Tongs at warmers crusty brown/orange build up on tongs from not being cleaned/sanitized.
Food contact surfaces at room temperature must be cleaned at a minimum of every 4 hours once put in use. |
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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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Microwave in kitchen on shelf used for heating food organic build up on inside area. Told has not been used today. Should be cleaned at a minimum of every 24 hours. |
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Priority Foundation (PF) |
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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 sanitizer being used at 3 bay sinks to wash rinse sanitize- trained on wash rinse sanitize with bleach water and left test strips for bleach. |
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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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Pizza probed in pizza warmer with state certified thermometer 123 degrees. Food should hold at 135 or higher in warmers. |
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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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No date marking on sliced bologna in plastic container in walk in cooler.
Must date mark and only go minimum of 7 days with first day being 1 plus 6 more days to equal 7 days. |
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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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Chemical spray bottle not labeled at 3 bay sink area. |
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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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Roll of raw hamburger meat thawing inside 3rd sink of 3 compartment sink.
Thawing should take place in a cooler or under cool running water. |
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Core (C) |
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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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Thermometers not found in warmers. |
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Priority Foundation (PF) |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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No thermometer provided for employees to monitor temperatures of food when cooking, hot holding food. |
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Priority Foundation (PF) |
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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 in outside ice freezer on sidewalk does not have faculty name and address on bags. |
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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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Pecan pies at warmer area on shelves and counter not covered or protected. Breading containers in kitchen open not covered or protected.
All food should be covered and protected from possible contamination. |
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Priority (P) |
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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(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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Drainboard and inside 3 bay sinks organic buildup should be cleaned at a minimum of every 24 hours. |
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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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Kitchen- throughout the kitchen shelves under prep tables, vents above fryer/stove, outside of breading containers, rolling carts, shelves in walk in cooler crusty organic build up. |
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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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Outside dumpster black buildup running down on outside of dumpster needs cleaning. |
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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)(n) Premises maintained free of unnecessary items and litter |
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Clutter inside at restroom hallway, tables in kitchen and prep areas. |
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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 mop water left in mop bucket. |
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Core (C) |
2 |