| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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The cook and the person in charge were unable to demonstrate knowledge required cooking temperatures, how to set up the 3 compartment sink, date marking, and hot holding minimum temperatures. |
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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 on managerial control is demonstrated by 3 priority violations. |
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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)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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The hand sink in the ware washing area is blocked with racks of product and items inside the sink. All hand sink must be accessible at all times. |
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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 drying devices were available in the customer 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 observed in the customer restroom. |
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Core (C) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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1. Excessive grease build up was observed inside the warmer table. Needs to be regularly cleaned. 2. Black organic build up was observed on the ice maker deflector shield. 3. The nozzles of the soda fountain are sticky and could not easily be removed to be cleaned. The nozzles of the soda fountain need to be regularly cleaned and sanitized. |
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Priority Foundation (PF) |
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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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No system was in place to know when the slicer machine is put in to service and when to clean and sanitize it. The slicer is kept at ambient room temperature and must be cleaned every 4 hours after being placed into service. |
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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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The firm only has bleach labeled "Fresh Scent" available to use as a sanitizer. Bleach labeled "Splash Free" or with any kind of scent cannot have the concentration measured properly by chlorine test strips. Firm needs plain bleach. |
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Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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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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The service cooler was scanned with an infrared thermometer at 68 degrees. Ground beef stored in the service cooler was probed with a state issued calibrated thermometer at 53 degrees. The cook voluntarily discarded the ground beef. The prep cooler was scanned with an infrared thermometer at 66 degrees. Eggs in this cooler were probed with a state issued calibrated thermometer at 61 degrees. Sliced tomatoes in this cooler were probed with a state issued calibrated thermometer at 62 degrees. The cook voluntarily discarded all temperature controlled foods from both coolers. |
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Priority (P) |
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| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
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There are 4 cooler units at the front of the firm in the kitchen area. The service style cooler and the preparation cooler are both not holding food items below 41 degrees. The storage cooler is not working and is used to stored cartons of cigarettes. A1 door cooler is working but is currently used for chewing tobacco products. This firm does not have adequate coolers to provide safe food temperatures for food used in food service activities. |
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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(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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No probe thermometer was available to check temperatures of cooked food before placing in hot holding. |
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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 in the firm is not labeled with the name and address of the firm. |
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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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The back door of the firm in the ware washing area has several gaps at the base of it large enough to permit pest entry. Needs to be repaired. |
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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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1. Tongs used to dispense food from the warmer were observed uncovered and not protected from contamination. All in use utensils must be covered to protect them from contamination between uses. 2. The ice scoop was observed stored uncovered and not protected from contamination near the ice maker machine. |
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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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The ice chute of the soda fountain is worn and rough to the touch inside the chute. Needs to be replaced. |
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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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No test kits to measure sanitizer concentration were available in the firm. The firm has bleach as a sanitizer and needs chlorine test strips. |
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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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1. Excessive grease build up was observed on the platform where the griddle is located. Needs to be regularly cleaned. 2. Excessive dust build up was observed on the fan guards in the walk in cooler. Need to clean fan guards regularly to prevent contamination of food stored inside the walk in cooler. |
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Core (C) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
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The customer restroom door is not self closing. Needs a door closer installed similar to the unit on the employee restroom. |
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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(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
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Several ceiling tiles were observed missing over the retail sales floor and over the ice maker in the back room. Needs to be replaced. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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The hand sink in the customer restroom is separating from the wall. The sink should be resealed to the wall. |
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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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Black build up was observed on the floor of the ware washing room. The heaviest buildup occurred near the back door. Needs cleaning. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
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No lighting was available inside the walk in cooler. The walk in cooler lights need to be repaired to allow for proper cleaning. |
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Core (C) |
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