| 04,05 Hygiene |
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0 |
| 04,05 4 Eating, Drinking, or Using Tobacco |
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0 |
| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
out |
Employees personal drink and food were observed on back food preparation table while foods were being prepared. |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
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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 |
Teriyaki chicken, rotisserie chicken, and grilled chicken at the front food preparation line were observed to have internal temperature of 46-47 degrees F. |
Person in charge voluntary removed these foods observed in the violations from the preparation line for wasting.
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Priority (P) |
2 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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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 |
Knife santitizer holder at the food preparation line was observed to be in poor repair, with peeling and chipping. The top of the container was heavy stained and discolored. |
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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 |
Around the top of the food preparation line both the metal and tops covers were observed to have excessive amount of dried food residues and build up. The vegetable chopper attachment holder on the food preparation table was observed to have excessive amount of dried food residue and build up. |
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Core (C) |
0 |
| 47,48,49 Plumbing |
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0 |
| 47,48,49 47 Hot and cold water available |
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0 |
| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
out |
Hot water at the front preparation line hand sink was not adequate pressure. Hot water was observed to minimal faucet from the faucet and not at adequate pressure. All other hand washing sink within the facility and at the three-compartment sink was observed to have hot and cold water under adequate pressure. |
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Priority Foundation (PF) |
0 |