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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Handwashing sink next to ice cream area observed blocked by utensils stored in sink basin. |
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Priority Foundation (PF) |
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13 Food separated and protected |
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13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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Raw chorizo sausage observed stored over RTE cheese, hot dogs and beverages in retail case. |
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Priority (P) |
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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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Blade of can opener observed encrusted with black organic matter.
***Top portion of stand of mixers where mixing arm connects to mixing stand observed with build-up of encrusted yellow, white and brown organic matter.
***Ice cream scoops observed stored in stagnate water at room temperature. |
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Priority Foundation (PF) |
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14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Firm uses bleach as the active form of sanitizer. The only bleach available is low splash bleach. Only regular bleach is an approved sanitizer. |
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Priority (P) |
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19,20 safe temperature holding |
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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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Four opened items in ice cream area observed with refrigerate after opening on label stored at ambient temperature. Internal temperatures ranged from 70F-74F with inspector probe thermometer. Specific temperatures available in food temperature log. |
PIC voluntarily discarded items not maintained at 41F or below. |
Priority (P) |
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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)(a) Maintained in good repair |
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Small leak observed from middle basin of three compartment sink when water is running. |
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Core (C) |
0 |