| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
No soap was available at the kitchen hand sink. |
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Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Dried food residue was observed on the carriage, blade, and hand guard of the deli slicer. Food contact surfaces such as this slicer must be visually clean. |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
The PIC states that the deli slicer is taken apart once a day to sanitize. The deli slicer is a food contact surface at room temperature. It must be taken apart and sanitized every 4 hours after being put into use. |
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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... |
out |
Ice bagged on site is not labeled with the name and address of the facility. |
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Priority Foundation (PF) |
2 |
| 35,36 Pests & contamination |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
A large can of olives and a large can of mushrooms were observed opened in the lower chamber of the prep cooler. Canned foods must be moved to a food grade container once opened to prevent contamination. |
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Priority (P) |
0 |
| 38,39 wiping cloth & washing produce |
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0 |
| 38,39 38 Wiping cloths properly used and stored |
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| 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 |
Two damp wiping cloths were observed hanging to dry on the 3 compartment sink. Wiping cloths must be stored dry or inside a bucket of sanitizer solution. Used wiping cloths must be stored separately to launder. |
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Core (C) |
0 |
| 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 pizza boxes was observed stored directly on the floor next to the prep cooler. |
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Core (C) |
0 |
| 46 Non-food contact surfaces clean |
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| 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 |
1.) Excessive spilled pizza toppings were observed in the lower chamber of the prep cooler. Needs cleaning. 2.) Excessive dust build up was observed on the fan guards and ceiling of the walk in cooler. Needs cleaning. |
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Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
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0 |
| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
out |
There is insufficient lighting in the walk in cooler. Must install additionally lighting to facilitate proper cleaning in the walk in cooler. |
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Core (C) |
0 |