| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
The microwave on the retail sales floor has old dried food residue in it. Cooking equipment must be cleaned as necessary and at least once every 24 hours. |
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Priority Foundation (PF) |
1 |
| 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 |
out |
The sanitizer dispenser for the 3 compartment sink was turned on to check sanitizer levels. The inspector checked the sanitizer level with their own test strips that expire 9/2025. The sanitizer mix was dispensing at 100 ppm. Quaternary ammonium must be measured between 200 and 400 ppm. This dispenser is out of calibration and needs to be repaired. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Two heating light bulbs in the top level of the two tier hot holding table are not working. Food on this side of the hot holding table was probed with a state issued and calibrated thermometer with potato wedges at 105 degrees and chicken wings at 123 degrees. The bottom level of the warmer was scanned with and infrared thermometer at 114 degrees. Foods in this level of the warmer were probed with a state issued and calibrated thermometer with corn dogs at 122 degrees and burritos at 122 degrees. The PIC voluntarily discarded the out of temperature items. |
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Priority (P) |
0 |
| 33 Thermometers provided and accurate |
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0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
No thermometer was observed inside the hot holding warmer. It is recommended this firm should have a thermometer in both levels of the two tier hot holding table to monitor temperatures on both levels. |
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Priority Foundation (PF) |
1 |
| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
No probe thermometer was available to check the temperature of foods. A probe thermometer is need to ensure all foods are cooked to the correct temperature before offering for sale. |
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Priority Foundation (PF) |
1 |
| 40,41 Utensils |
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0 |
| 40,41 40 In use utensils properly stored |
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0 |
| 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. |
out |
Two pairs of tongs were observed hanging uncovered and not protected from contamination on the hot holding warmer. In use utensils should be placed in a bag or cup to protect them from contamination between uses. |
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Core (C) |
1 |
| 42,43 Single service & gloves |
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0 |
| 42,43 42 Single-service articles stored and used |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
A stack of single use food trays was observed at the warmer not inverted or otherwise protected from contamination. The PIC inverted the food trays during the inspection. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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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 were available to check the sanitizer concentration at the 3 compartment sink. The firm is using quaternary ammonium as a sanitizer and must have test strips for that chemical. The PIC took a picture of the inspector's quaternary ammonium test strips to help remember which strips need to be purchased for the firm. |
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Priority Foundation (PF) |
1 |
| 50 Toilet facilities; constructed, supplied, cleaned |
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0 |
| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
out |
The men's restroom door is not self closing. All restrooms must have self closing doors. |
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Core (C) |
1 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
1. A large amount of grease soaked wiping cloths were observed on the floor around the fryer. Excessive grease build up was observed on the floor behind the fryer and on pipes behind the fryer. Needs to be cleaned promptly. 2. Excessive amounts of trash were observed in a cabinet under the beverage station. This particular cabinet has a hole in the top of it the was cut during manufacturing to install a trash can under it. There is no trash can to catch trash placed in it. |
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Core (C) |
1 |