| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
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water at hand sink in kitchen not reaching at least 100 F. |
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Priority Foundation (PF) |
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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Hand sink at 3 bay sink area blocked with soiled steam table pans. |
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Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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No soap at hand sink at front prep/warmer area |
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Priority Foundation (PF) |
0 |
| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(f)3 Consumer self-service operations for ready-to-eat foods shall have proper utensils, be monitored by employees, and not include raw foods. |
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Soft serve ice cream station in retail area no utensils offered for containers of sprinkles, ice cream cones. |
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Priority (P) |
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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pale white organic dry matter on dispensing area of self-serve ice cream. |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Deli meat prep slicer that is at ambient temperature organic matter on blade and blade guard areas. Unable to determine when the last cleaning was and have sign at slicer stating clean after every use which when on location no one using slicer. |
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Priority (P) |
3 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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Inside microwave in kitchen area glass turn plate brown organic spillage on plate. |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Sanitizer set up in 3rd sink at 3 bay sink area testing less than25 PPM for chlorine auto system on wall.
Clorox spray bottle and bucket for wiping cloths at front prep counter all testing less than 25 PPM. Should be at least 50 PPM. |
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Priority Foundation (PF) |
0 |
| 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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Store made ambient temperature and must refrigerate bakery items in retail cooler no ingredient list, allergens.
Ice bagged on site in retail freezer no facility name and address on bags. |
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Priority Foundation (PF) |
3 |
| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
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Large air gap between front entrance doors ink pen goes between doors to outside. |
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Core (C) |
2 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
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Cases of food on floor in walk in kitchen freezer and also in ambient storage area. |
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Core (C) |
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| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Wet wiping cloth on top of scale at slicer area not stored in sanitizer when not in use. |
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Core (C) |
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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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Tongs for warmer not covered or protected handing over shelf rack at prep table behind warmer. |
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Core (C) |
0 |
| 42,43 Single service & gloves |
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0 |
| 42,43 42 Single-service articles stored and used |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Cases of single service food containers stored directly on floor in storage area. |
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Core (C) |
2 |
| 47,48,49 Plumbing |
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0 |
| 47,48,49 47 Hot and cold water available |
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| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
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Hot water turned off at hand sink in kitchen/3 bay sink/ prep area due to faucet not shutting off properly. |
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Priority Foundation (PF) |
0 |