01 PIC present, Knowledgeable, Duties |
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01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC had no knowledge of sanitizer ( PIC stated using hand sanitizer), food temps, breading containers ( cleaned every 4 hours) |
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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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PIC shall ensure active managerial control of duties/training as required in the Retail Food Store Sanitation Regulations |
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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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Hand sink in prep area blocked no access |
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Priority Foundation (PF) |
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09,10,11,12 Approved Source |
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09,10,11,12 11 Food in good condition, safe, and unadulterated |
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09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented |
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Potatoes in retail shelf in bad condition, bottles of hot sauce |
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Priority (P) |
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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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Observed breading container with raw chicken residue( must be cleaned every 4 hours) |
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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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Facility not using any sanitizer |
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Priority (P) |
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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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Sandwich spread and dressing stored at room temp (labels state Refrigerate after opening) |
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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 pre made sandwiches ( keep frozen ) |
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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(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Hand sanitizer and soap stored with food in prep area |
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Priority Foundation (PF) |
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24,25 0080-04-09-.07(2)(b) Chemicals used according to law; pesticide shall be applied only by an certified applicator. |
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Facility self pest control. Insect spray observed next to ware wash sink |
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Priority (P) |
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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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Foods not covered or protected |
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Priority (P) |
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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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Wiping cloths very stained and stored on prep condiment cooler ( must be stored in sanitizer ) |
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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(9)(c)1 Single-service articles protected from contamination |
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Food containers stored on floor |
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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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Rest room door not self closing |
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Core (C) |
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50 0080-04-09-.06(5)(h) Toilet room cleaning frequency |
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Rest rooms needs cleaning ( employees) |
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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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floors ,walls and equipment in prep area. Warmer needs cleaning |
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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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Warmer door broken needs repair |
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Core (C) |
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