| 04,05 Hygiene |
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0 |
| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
out |
** Employee handling food in the kitchen was observed chewing gums.
** Employee's soda cup observed stored next to the hot holding unit by the cash register.
** Employees' car keys and cell phones were observed to be stored on the prep table. |
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Priority (P) |
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| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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** Employee serving food was observed not washing hands after handling trash and donned gloves to serve food without washing hands first. |
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Priority (P) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
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** No hot water for the hand sink in the serving area, water temperature was 71F, after running the water for more than a minuet. Inspector used a probe thermometer. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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** No paper towels or drying devices was available for the hand sinks in the kitchen and serving area. |
PIC voluntarily corrected during inspection. |
Priority Foundation (PF) |
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| 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. |
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** Observed build up on the cappuccino nozzles. |
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Priority Foundation (PF) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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** Observed opened deli bags and roller grill items without date marking. |
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Priority (P) |
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| 37 Personal Cleanliness |
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| 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. |
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** Observed an employee handling food with long hair on their shoulder, the hair was not effective. |
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Core (C) |
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| 38,39 wiping cloth & washing produce |
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| 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 |
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** Wiping cloths were observed stored in a bucket with soap only, not in a sanitizer bucket. |
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Core (C) |
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| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
** In-use scoops observed stored inside a water bucket without sanitizer.
** A measuring cup without handle was observed immersed inside the chicken breading container. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 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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** Quat test strips were not available. |
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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. |
out |
** Heavy build-up was observed on the walls around the 3-compartment sink, inside the hand sink, under the fryer, the hand sink, and the 3-compartment sink.
** Observed ice build up inside the 2 doors freezer in the serving area.
** Heavy dust build-up was observed on the ceiling tiles and AC filters in the kitchen area.
** Observed mold build up around the prep cooler door in the kitchen area. |
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Core (C) |
0 |