| 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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Observed employee wash hands at triple sink instead of hand washing sink |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
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Observed no hand washing sign at sink in mens room and at sink in food prep area. |
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Core (C) |
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| 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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Observed multiple items in hotbox on retails sales floor to be in the temperature danger zone.
Items included Ham burgers and cheese burgers at 119-123 degrees F, Fish sandwich at 123 degrees F, Spicy Chicken Sandwich at 122 degrees F, Breakfast Pizza at 116 degrees F. All items were taken with inspector probe thermometer. |
PIC voluntary discarded all food items that were in the temperature danger zone |
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 |
out |
Observed multiple items in kitchen residential style reach in cooler to be in the temperature danger zone. Items included chicken salad at 51 degrees F, Sour Cream at 53 degrees F, raw country ham at 54 degrees F, raw pork tenderloin at 53 degrees F, basco sticks at 53 degrees F when taken with inspector probe thermometer. |
PIC voluntary discarded all food items that were in the temperature danger zone |
Priority (P) |
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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)8 Date Marking; Discard food after 7 days at 41F |
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Observed opened ziploc bag of house made grilled chicken to have a thaw date of 10/15/2024 in kitchen make unit. Observed opened zip lock bag of sliced ham in kitchen make unit to have thaw date of 10/15. |
PIC voluntary discarded items outside of the save day date marking period |
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(1) Chemicals shall have identifying Information |
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Observed spray bottle with blue liquid stored at cash register with no identifying information. |
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Priority Foundation (PF) |
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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. |
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Observed ice cream scoops to be stored on counter at ice cream cabinet not covered and exposed to contamination. |
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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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Observed firms test strips to not have any way to determine PPM levels for sanitizer in firm. Container for strips could not be found and no way to determine if PPM level is correct. |
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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. |
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Observed excessive dust build up on fan guards in walk in cooler.
*Observed excessive dust build up on ceiling in food prep area. |
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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)(a) Maintained in good repair |
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Observed chest freezer in storage area to have door separating and not closing properly |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed excessive grease and food debris in kitchen prep area behind fryers and along wall. |
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Core (C) |
2 |
| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
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Observed light bulb in hood and light strip in food prep area to not be covered or be shatter resistant |
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Core (C) |
0 |