| 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 |
2 of the 3 hot hold items in the chili/cheese dispensers was not date marked (jalapeno cheese sauce and chili sauce) |
|
Priority (P) |
0 |
| 34 Food Properly labeled |
in |
|
|
|
0 |
| 34 0080-04-09-.03(6)(b)3 Bulk self-dispensed foods labeled |
out |
Self-Serve Doughnut Case does not list ingredients/allergens on case |
|
Core (C) |
4 |
| 42,43 Single service & gloves |
in |
|
|
|
0 |
| 42,43 42 Single-service articles stored and used |
in |
|
|
|
0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Several Boxes of Single Service Beverage containers on floor of stock room; hot dog trays were not inverted |
|
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
0 |
| 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. |
out |
Black organic matter collecting at beverage station around ice chutes and on stainless steel components |
|
Core (C) |
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 |
Novelty Freezer door does not completely close, allowing for ice build up on the inside |
|
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Handles of storage drawers sticky with residue; floor around beverage station and at seating area also audibly sticky |
|
Core (C) |
1 |
| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
out |
Large amounts of cardboard refuse located at door to retail walk in cooler preventing safe access |
|
Core (C) |
0 |