| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
*Observed white organic matter on milkshake machine.
*Observed yellow and black organic matter in ice shoot, on beverage station. |
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Priority Foundation (PF) |
4 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
*Observed dish machine sanitizer at 10PPM, after running twice, manufacture recommends 50PPM.
*Observed sanitizer concentration was 0PPM, in sanitizer spray bottle. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
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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 items in top prep table with a temperature range of 50F-54F
*Observed items requiring refrigeration being held at room temperature in storage area.
*Observed items in Grab and Go Cooler with a temperature range of 50F-53F(When tested with Inspector's probe thermometer.)
*Observed salad dressing in prep area with a temperature range of 61F-62F.(When tested with Inspector's probe thermometer.)
*Observed ham in lower prep area with a temperature range of 43F-45F(When tested with Inspector's probe thermometer.) |
Out of temperature items were voluntarily removed from the retail and prep area and discarded. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
*Observed two containers of small, repacked dressings that were out of date in prep area. |
*Out of date items were voluntary discarded. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
*Observed excessive ice buildup in food prep walk in freezer with ice coming in contact with numerous food packages and cases.
*Observed a case of Gatorade stored in walk in cooler, in a puddle of standing liquid. |
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Core (C) |
0 |
| 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... |
out |
*Observed uncovered cases of food items in prep cooler.
*Observed a bag of chicken nuggets and case of food product stored directly on floor without a barrier to prevent contamination and uncovered case of food product in walk-in freezer.
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Core (C) |
0 |
| 37 Personal Cleanliness |
in |
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0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
*Observed employees in active food prep without their hair being covered. |
Employees voluntarily put on hair nets. |
Core (C) |
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 |
*Observed black build on walls and ceiling in beer walk in cooler. |
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Core (C) |
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 sink in men's room to not drain as intended. Does not allow for proper hand washing. |
|
Core (C) |
0 |