| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Hand sink in the prep area blocked by a stool and inside the hand sink knives and scrub pads. |
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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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Rice in slow cooker at 120F and corn sitting in pan next to the food warmer on the table probed at 95F. |
PIC stated that the product will be warmed up to temperature before placing in warmer. Inspector states to PIC either it needs to be held at 135 or above or placed in the refrigerator until ready to reheat and placed in the warmer. |
Priority (P) |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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2 sink full of gizzards were observed at a temperature of 70 degrees with the surface thermometer (PIC stated that the gizzards were being prepared to be cooked-inspector explained that smaller portions need to be taken out to avoid them sitting in the sink for long periods of time or else store them in the walk-in cooler until they are ready to be cooked. Had two large pots cooking and stated that they would be cooking for ten more minutes). |
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Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Cans of tire cleaner, WindexHi, and raid chemicals sitting next to packaged condiments and the food warmer that had rice inside. |
Removed and placed on the bottom shelf under tobacco. |
Priority Foundation (PF) |
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| 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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Vent hoods have excessive dust build up. Walls and floors in the kitchen area need cleaning excessive dust and grease build up present. Hand sink in the food prep area need cleaning has old flour residue present and need cleaning. The handles on the WIC need cleaning have excessive flour residue present from touching the handle throughout the day. |
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Core (C) |
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| 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(5)(b) Physical facilities shall be cleaned as often as necessary |
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General cleaning need to be put in place for a deep through weekly cleaning as well as a daily cleaning behind the counter near the food warmer ,in the kitchen area, and the walk in cooler especially near the area where the raw chicken and fish are located to eliminate odors. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
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Couches and wooden pallets in the dumpster housing area. |
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Core (C) |
4 |