| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
in |
*Observed handwash sink in kitchen to have no drying device. |
PIC added paper towels during inspection. |
Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
out |
*Observed hand sinks behind buffet service line, and in both restrooms to not have hand wash signs. |
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Core (C) |
0 |
| 16,17,18 cooking, reheating, cooling |
in |
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0 |
| 16,17,18 18 Cooling time and temperature |
in |
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0 |
| 16,17,18 0080-04-09-.03(5)(a)4(i) Cooling must occur within 2 hours from 135F to 70F and within a total of 6 hours from 135F to 41F or less. |
out |
*Observed gravy in kitchen cooler, at 93F, when checked with Inspector's probe thermometer, this item had been cooling for 2 hours. |
PIC voluntarily discarded the gravy. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
*Observed beets and okra, in bowls for cold holding, sitting on steam table, with temperatures greater than 41F, when checked with Inspector's probe thermometer. Beets 61F and Okra 55F.
*Observed open containers of ketchup, Dale's Sauce, and teriyaki sauce at room temperature, all had labels calling for refrigeration after opening. |
PIC voluntarily discarded the out of temperature items. |
Priority (P) |
0 |
| 32 Approved thawing methods |
in |
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0 |
| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
*Observed whole ham and 3 turkeys in tubs on counter in storage area for thawing. |
PIC ham was 45F when tested with Inspector's probe thermometer, removed ham and will be taking it home. The turkeys here moved to cooler to finish thawing. The turkey was 32F, when tested with Inspector's probe thermometer. |
Core (C) |
0 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
*Observed dining room refrigerator to not have a temperature measuring device. Kitchen refrigerator was also observed to not have a temperature measuring device. |
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Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
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0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
*Observed apparent rodent excrement in the corner of storage room. |
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Priority Foundation (PF) |
0 |
| 40,41 Utensils |
in |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
*Observed items wet nested in clean storage area.
*Observed clean utensils stored in a tin can, with standing water in the bottom. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
*Observed cutting boards in clean storage, with deep groves and black and brown organic matter build up.
*Observed ladle in utensil clean storage to have rust build up. |
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Priority (P) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
*Observed missing dry wall at 3-Bay sink.
*Observed ice machine to be leaking water on the floor.
*Observed discolored and stained ceiling tiles, in food prep area.
*Observed excessive dust build-up on ceiling vents. |
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Core (C) |
0 |