| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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|
|
0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
No soap at the hand sink near the food warmer. |
|
Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
no paper towels at the hand sink in the prep area. |
|
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
|
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|
0 |
| 19,20 19 Hot holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
fried chicken wings, shrimp rice and chicken and cheese ravioli did not meet the hot holding temperatures required of 135F. |
Reheat the chicken and cheese ravioli and shrimp rice to ensure 135F is met, if not discard food. Fried chicken wings were discarded during inspection. |
Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
in |
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|
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 |
Vent hoods have excessive dust build up present, the wall and floor behind the fryers have grease build up present. |
|
Core (C) |
0 |
| 50 Toilet facilities; constructed, supplied, cleaned |
in |
|
|
|
0 |
| 50 0080-04-09-.06(3)(b)2 Toilet tissue available in toilet room |
out |
In the women's restroom 1st stall does not have a tissue holder in place and no tissue is in that stall. |
|
Priority Foundation (PF) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
|
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|
0 |
| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
out |
1 bulb out in the food warmer during this inspection. |
|
Core (C) |
0 |