| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 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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The kitchen hand sink was blocked by a bucket and a trash can. The PIC moved these items out of the way of the hand sink during the inspection. |
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Priority Foundation (PF) |
0 |
| 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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Yellow organic build up was observed on the ice maker deflector shield. |
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Priority Foundation (PF) |
1 |
| 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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The firm has a soap a sanitizer dispenser unit for the ware washing sink. Currently the firm has dish detergent hooked up to both intake lines of the unit. The firm has bleach to use as sanitizer. |
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Priority (P) |
0 |
| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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A probe thermometer to check food temperatures was not readily available. One was observed in a bucket used to hold cleaned and sanitized utensils but the entire bucket had to be emptied in order to be able to access the thermometer. The PIC placed the probed thermometer on the pizza prep cooler and stated that is where it will be kept. |
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Priority Foundation (PF) |
0 |
| 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. |
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An employee was observed preparing a pizza with no hair net or other appropriate hair restraint. |
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Core (C) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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A bucket of utensils was observed on the 3 compartment sink with the handles all turned down and the food contact section of the utensils exposed to contamination. This was the same utensil bucket that the probe thermometer was stored inside. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 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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No test kits were available to check sanitizer concentration at the 3 compartment sink. The PIC looked for the test kits in the kitchen and could not find them. At the last inspection this firm was using a quaternary ammonium sanitizer. It is using bleach during this inspection. The firm will need CHLORINE test kits if it continues to use bleach. |
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Priority Foundation (PF) |
4 |