14 Food contact surfaces; clean and sanitized |
in |
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|
|
0 |
14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Breading container old build up ...Container must be cleaned every 4 hours |
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Priority (P) |
0 |
16,17,18 cooking, reheating, cooling |
in |
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0 |
16,17,18 16 Cooking time and temperature |
in |
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0 |
16,17,18 0080-04-09-.03(4)(a) Raw Animal Foods cooked to the required time and temperature |
out |
not checking cooking temps |
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Priority (P) |
0 |
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 available to check cooking temperature |
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Priority Foundation (PF) |
0 |
35,36 Pests & contamination |
in |
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0 |
35,36 36 Contamination prevented during food preparation, storage or display |
in |
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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 |
open container of sugar not covered or protected. Open boxes of food in WIF not covered |
|
Priority (P) |
1 |
37 Personal Cleanliness |
in |
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0 |
37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
Employee observed not wearing hair restraints in prep area |
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Core (C) |
0 |
42,43 Single service & gloves |
in |
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|
0 |
42,43 42 Single-service articles stored and used |
in |
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|
0 |
42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
cases of foam cups stored directly on floor |
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Core (C) |
4 |
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 guards in WIC dust build up |
|
Core (C) |
1 |