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. |
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Inside ice machine black slime residue observed |
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Priority Foundation (PF) |
0 |
19,20 safe temperature holding |
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0 |
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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shrimp @ 122, country fried steak @ 94 all stored in 1st warmer. |
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Priority (P) |
1 |
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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Bagged ice not labeled with Facility name and address
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Priority Foundation (PF) |
4 |
40,41 Utensils |
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0 |
40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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clean utensils stored in old food build up container on top of condiment cooler |
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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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42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Cases of cups and food containers stored directly on floor in storage area. |
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Core (C) |
1 |
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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44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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No test strips for bleach sanitizer |
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Priority Foundation (PF) |
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. |
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grease build vent a hood and dripping. Vent guards in WIC excessive dust build up. |
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Core (C) |
4 |
51,52 Facilities |
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0 |
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 grease build up on and under equipment. Walls at ware wash old food build up . Facility must maintain a regular cleaning schedule. |
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Core (C) |
0 |