| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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|
|
0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
no soap at hand sink in prep area |
PIC put soap at hand sink during inspection |
Priority Foundation (PF) |
3 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
no towels at the prep area hand sink |
PIC placed paper towels at hand sink during inspection. |
Priority Foundation (PF) |
3 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Steam table pans have excessive grease organic matter on inside of pans. Pizza condiment containers need cleaning. Containers used for breading and sauce need to be cleaned and sanitized with new ones to keep in rotation. Some freezers need cleaning and defrosting. |
|
Priority Foundation (PF) |
3 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Deli and vegetable slicer had old food residue present and need cleaning. |
|
Priority (P) |
2 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
The microwave and the oven need cleaning. |
|
Priority Foundation (PF) |
2 |
| 33 Thermometers provided and accurate |
in |
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|
0 |
| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
No thermometer to check food temperature after cooking. |
|
Priority Foundation (PF) |
0 |
| 34 Food Properly labeled |
in |
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|
0 |
| 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... |
out |
No name and address present on bags of ice or cups of ice prepared at the facility. |
|
Priority Foundation (PF) |
0 |
| 38,39 wiping cloth & washing produce |
in |
|
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|
0 |
| 38,39 38 Wiping cloths properly used and stored |
in |
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0 |
| 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 |
out |
Dirty wiping cloths laying every where in the food prep area. Excessive amount of wiping clothes stored in a bucket without sanitizer and all were dirty. |
|
Core (C) |
1 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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0 |
| 44,45 0080-04-09-.04(2)(b) All multiuse equipment must be cleanable including food contact, CIP, lacking "V" threads, oil filtering, can openers, nonfood contact, shelving, and ventilation hoods |
out |
Pizza cutter is damaged and can leaved metal shaving inside pizza when cutting. |
Discarded and opened new one. |
Priority Foundation (PF) |
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
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|
0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
No test strips present for chlorine usage. |
|
Priority Foundation (PF) |
1 |
| 46 Non-food contact surfaces clean |
in |
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|
0 |
| 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. |
out |
Vent hood had excessive grease build up present, back splash near the fryers has grease and dust build up present, and deli slicer area wall has organic matter present. |
|
Core (C) |
2 |
| 50 Toilet facilities; constructed, supplied, cleaned |
in |
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|
0 |
| 50 0080-04-09-.06(4)(b) Toilet rooms shall be conveniently located and accessible |
out |
Toilet room where not accessible during inspection due to employees lost the key. |
|
Core (C) |
0 |