08 Adequate handwashing sinks properly supplied and accessible |
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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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items stored in front of kitchen hand sink, must be easily accessible |
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Priority Foundation (PF) |
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14 Food contact surfaces; clean and sanitized |
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14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Breading left out at room temperature, must be emptied cleaned and sanitized every four hours |
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Priority (P) |
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35,36 Pests & contamination |
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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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breading stored uncovered on counter in kitchen***** raw chicken stored directly on walkin floor**** food not protected in freezer, boxes open**** raw potato wedges cut and stored uncovered in bucket directly on floor |
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Core (C) |
0 |
40,41 Utensils |
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40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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pans not inverted on shlef |
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Core (C) |
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42,43 Single service & gloves |
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42,43 42 Single-service articles stored and used |
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42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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foam trays directly on floor |
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Core (C) |
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46 Non-food contact surfaces clean |
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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. |
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floor soiled in kitchen****greasy under fryers in kitchen*** backsplash behind fryers greasy |
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Core (C) |
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50 Toilet facilities; constructed, supplied, cleaned |
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50 0080-04-09-.06(5)(h) Toilet room cleaning frequency |
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men's toilet soiled and needs cleaning |
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Core (C) |
0 |