| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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The PIC was unable to demonstrate how to set up and use the 3 compartment sink. The PIC was unaware of the 4 hour sanitation schedule requirement for food contact utensils and equipement. |
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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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No soap was available in the single unisex restroom. |
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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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No paper towels or other drying devices were available in the single unisex restroom. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
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No hand washing sign was available in the single unisex restroom. |
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Core (C) |
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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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12 opened chubs of deli were observed inside the deli service case with no date marking. Discussed the importance of date marking deli meats 6 days after the date of opening. Discussed different date marking systems the firm could establish to maintain a clear and consistent date marking system. |
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Priority (P) |
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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(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Two live cockroaches were observed crawling on the floor in the kitchen area. |
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Priority Foundation (PF) |
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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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4 cans of olives, mushrooms, tuna, and pizza sauce were observed open in the lower chamber of the prep cooler still in the can. Canned foods must be moved to a food safe container once opened. |
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Priority (P) |
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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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The PIC was observed preparing chicken wings and a tuna salad sandwich for retail sale without a hair net or other appropriate hair restraint. Discussed appropriate hair restraints to use while cooking or 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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Two damp wiping cloths were observed stored on the 3 compartment sink not in sanitizer solution. Discussed that wiping cloths must be held dry or kept in a bucket of sanitizer solution. Wiping cloths must be laundered. Visibly soiled wiping cloths should not be used. Equipment used to launder wiping cloths should be sanitized before use. |
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Core (C) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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A knife used to cut sandwiches was observed uncovered and unprotected on a cutting board behind the deli slicer. Tongs used for pizza and wings were observed stored uncovered and not protected from contamination by the pizza oven. |
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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(5)(b)3 Single-service articles shall not be reused. |
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A stack of foam food service trays were observed stored uncovered and not inverted to protect from contamination on a rack by the pizza oven. |
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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(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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No test kits were available to test sanitizer concentration at the 3 compartment sink. Firm is currently using bleach as a sanitizer and needs chlorine test strips. The PIC stated the firm is considering switching to using Member's Mark quaternary ammonium sanitizer. Firm will need quaternary ammonium test strips if it switches to this sanitizer. |
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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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Excessive dust build up was observed on the fan guards and ceiling of the walk in cooler. Cooler surfaces need regular cleaning. |
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Core (C) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
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The single unisex restroom does not have a covered trash can. |
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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)(n) Premises maintained free of unnecessary items and litter |
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Excessive litter was observed on the ground around the dumpster and on the parking lot around the firm. This should be cleaned regularly to help prevent attraction of pests to the firm. |
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Core (C) |
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