| 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 food safety at facility. |
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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 amount of priority and priority foundation violations food safety not being trained/monitored as needed. |
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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)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Employees observed putting on gloves before washing hands. |
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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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Kitchen walk-in cooler- no date marking on cut bologna. Bowl of white beans no date marking. |
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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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kitchen- chemical sprayer on shelf under prep table in kitchen not labeled with name of chemical. |
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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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kitchen- chemical sprayer on shelf under prep table in kitchen. Chemical bottle no lid on top shelf at chemical storage area if fell could splash onto equipment. |
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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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air gap between front doors between doors- ink pen goes between doors at floor. |
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Core (C) |
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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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kitchen walk-in cooler- open cases of food not covered or protected. No lid on container of butter on top shelf at stove area. |
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Priority (P) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(3)(f) Fingernails maintained; employees with nail polish or artificial nails shall wear gloves while working with exposed food |
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employee preparing food very long nails/polished not wearing gloves at all times. |
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Priority Foundation (PF) |
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| 37 0080-04-09-.02(3)(g) Food employees shall not wear jewelry on their arms and hands while preparing food; except plain band; including medical information jewelry |
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Employee preparing food wearing more than plain band on fingers. |
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Core (C) |
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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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employees preparing food not wearing hat or hairnet. |
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Core (C) |
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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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Kitchen- storing clean tongs on oven door handle. Not protected from contamination. |
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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(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
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Kitchen- shelves under prep tables foil peeling flaking not easy cleanable. |
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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)(b) Physical facilities shall be cleaned as often as necessary |
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Pizza prep condiment cooler- shelves spillage needs cleaning. Fountain machine area dry organic brown spillage on tabletops behind fountain machines. Kitchen- floors around equipment grease/black build up. Rest rooms- floor in men rest room black buildup. Walls behind sinks need cleaned. Black buildup on floors throughout facility. |
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Core (C) |
2 |
| 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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Wet mops left on floor at mop sink area under pizza oven table. Mops/brooms stored on floor behind pizza prep cooler. |
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Core (C) |
0 |