| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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0 |
| 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, ... |
out |
cooked vegetables in pans in retail cooler area is not dated****chicken breast i retail cooler area not dated***** |
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Priority (P) |
0 |
| 30,31 Food temp controls |
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| 30,31 30 Proper cooling methods, adequate equipment for temperature control |
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| 30,31 0080-04-09-.04(3)(a)1 Equipment for cooling, heating, cold holding, and hot holding food shall be sufficient in number and capacity to provide safe food temperatures. |
out |
firm main business is that of cooling down and packaging food and selling it cold. They donot have equipment for hot food to be sold. They have removed one of the coolers that
they used to cool down and not sufficient in number to cool down effectively |
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Priority Foundation (PF) |
0 |
| 34 Food Properly labeled |
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0 |
| 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 |
not all products in retail cooler labeled with ingredients. |
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Priority Foundation (PF) |
1 |
| 37 Personal Cleanliness |
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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 |
hairnets were put on after i arrived, one person had a hat on which sufficed. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
powered sugar bulk container in back area is busted and has open place in container |
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Priority (P) |
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(2)(d)16 Warewashing sink, drainboards, and warewashing machines shall be self-draining |
out |
using one compartment to drain dishes |
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Priority Foundation (PF) |
0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
could not find test strips to check the 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. |
out |
Kitchen floor under ware wash, extreme buildup, food residue*** outside of grease trap and lines under warewash black soiled. *****floor in kitchen blacks residue, soiled and has not been mopped. *****outside of bulk bins spillage**General cleaning needs to be maintained on a daily basis. all shelves soiled***Floors left and not cleaned when finished for the week last week. Just left as it was. Cleaning should be completed on a daily basis |
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Core (C) |
1 |
| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
out |
one restroom self closure is off |
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Core (C) |
0 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
trash not emptied at the end of day, held all weekend until they came in this morning. |
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Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
out |
trash can left all weekend full and not emptied. |
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Core (C) |
1 |