| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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A lack of manegerial control is demonstrated by 4 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 kitchen hand sink was blocked by a fan and a trash can. |
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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)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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Dried food residue observed in the microwave on the retail sales floor. |
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Priority Foundation (PF) |
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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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Chicken patties and egg rolls were observed hanging on in fryer baskets over the fryer. These items were probred with a state issued calibrated thermometer with chicken patties at 123 degrees, and egg rolls at 133 degrees. The PIC voluntarily discarded the items. |
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Priority (P) |
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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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A bowl of raw chicken was observe marinating in a bowl on the griddle. The chicke nwas probed with a state issued calbrated thermometer at 65 degrees. The PIC voluntarily discarded the chicken. |
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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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Glass cleaner, de-icer, furniture polish, paint and paint remover were observed underneath the hot holding warmer stored next to assorted food items, single use aluminum trays, and other food service items. Chemicals must be stored segregated from anything used in food service. |
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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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The cook states that the firm has a probe thermometer. When asked to present the probe thermometer the cook could not find it. This thermometer should be easily accesible to moniter tempertatures of food after cooking as well as temperatures of cut produce. |
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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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Raw fish, raw chicken, and loaves of bread were observed uncovered and exposed to contamination in the walk in cooler. |
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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 cook was observed working in the kitchen with no hair net or other appropriate hair restraint. |
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Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 43 Gloves properly used |
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| 42,43 0080-04-09-.03(3)(d)5 Single-use gloves shall be used for only one task and discarded when damaged or task has changed. |
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The cook was observed not changing single use gloves when changing tasks. The cook was observed picking things up off the floor with gloves hands and not changing gloves afterwards. |
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Priority (P) |
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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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Excessive spilled coffee grounds and coffee beans were observed on the counter of the beverage station and inside some of the cabinets under the beverage station. |
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Core (C) |
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