| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
No paper towels available at hand sink in prep area. |
Employee supplied paper towels during inspection. |
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Poly block at hamburger prep station observed to be stained. |
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Priority Foundation (PF) |
0 |
| 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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Food items observed to be held below 135 F in hot holding unit. All temperatures were verified with TDA digital probe thermometer. 2 Pork egg rolls at 106.3 F and 105.2 F. 2 Corn dogs at 115.4 F and 113.6 F. |
Employee discarded listed food items during inspection. |
Priority (P) |
0 |
| 34 Food Properly labeled |
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| 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... |
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Store bagged ice observed without being labeled with store name and address. |
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Priority Foundation (PF) |
0 |
| 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 |
out |
Molding strip under ware wash sink observed to be in need of repair. |
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Core (C) |
1 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
in |
Pipe under sanitizer side of ware wash sink observed to be leaking onto the floor with a drain. |
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Core (C) |
0 |