08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
no soap at hand sink in kitchen/prep area |
|
Priority Foundation (PF) |
0 |
21,22 Date & Time for food safety |
in |
|
|
|
0 |
21,22 21 Date Marking and Disposition |
in |
|
|
|
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 |
two bulk bags of creamers are not dated when opened and out in dispenser , only one bag. This is a repeat violation |
|
Priority (P) |
1 |
21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
one bag of creamer dated 7/4/24 and past the 7 day datemarking. |
|
Priority (P) |
0 |
24,25 Chemical hazards |
in |
|
|
|
0 |
24,25 25 Chemicals identified, stored, and used |
in |
|
|
|
0 |
24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
chemicals stored over warewash sink |
|
Priority Foundation (PF) |
0 |
33 Thermometers provided and accurate |
in |
|
|
|
0 |
33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
need probe thermometer for food, all i see is an oven meat thermometer |
|
Priority Foundation (PF) |
1 |
51,52 Facilities |
in |
|
|
|
0 |
51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
pressure at handsink in deli prep area is low, needs to be checked and have better pressure |
|
Core (C) |
0 |
51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
out |
Clutter in kitchen |
|
Core (C) |
0 |