| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
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Observed hot water at handwash sinks to range from 86F-90F, after running for more than 1 minute.
Observed hot water at handwash sinks in men's and women's restrooms to have a high temperature of 69F, when tested with Inspector's probe thermometer and allowed to run for more than 1 minute. |
PIC did voluntarily call a plumber to make needed repairs to water heater. Repairs completed during inspection. |
Priority Foundation (PF) |
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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 hand wash sink in Twice Daily prep area to be blocked by cardboard and large trash can. |
PIC did voluntarily move the items to allow sink access. |
Priority Foundation (PF) |
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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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Observed baking pans, stored as clean, to have excessive black carbon build up on the cooking surface.
*Observed prep table cutting board to have deep scoring and brown discoloration.
*Observed tip of probe thermometer to have thick brown organic build up.
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Observed when asked how often the milk cups in White Bison area, where cleaned employed stated once per shift about every six hours. |
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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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Observed numerous items White Bison prep cooler, and Twice Daily retail cooler, not being held at 41F or below, when tested with Inspector's probe thermometer, see food temperature chart. |
PIC did voluntarily discard the White Bison items. PIC pulled the out of temperature items from the retail cooler, marked them with an X and the contents were discarded down the drain. |
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(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Observed two bottles of Goo Be Gone, stored hanging over the 3-Bay sink. |
PIC did voluntarily relocate the Goo Be Gone |
Priority Foundation (PF) |
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| 34 Food Properly labeled |
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| 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... |
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Observed Red Velvet muffin, and seasonal cookies in self-service case on retail floor, without: (ingredient list, allergens, quantity, name & address of manufacturer) |
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Priority Foundation (PF) |
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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(5)(a)9 Warewashing sink (manual) must have a wash solution temperature no less than 110F |
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Observed water temperature at warewashing sink to only reach a high temperature of 90F, when tested with Inspector's probe thermometer, after allowing the water to run for more than 1 minute. |
PIC voluntarily called a plumber and is using dish machined, until all repairs are completed. Repairs completed during inspection. |
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 gray plastic on the surface of cabinet under the oven, with brown organic matter trapped around the edges.
*Observed heavy sticker residue on numerous food containers, stored as clean.
*Observed brown organic matter build up, in the bottom of pan used to store ice scoop.
Observed excessive ice buildup in condiment cooler, with debris in the ice. |
PIC voluntarily removed gray plastic film. |
Core (C) |
0 |