| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
** Build up observed in the can opener.
** Build up observed on the internal parts of the tortilla press that in direct contact with doughs. |
|
Priority Foundation (PF) |
1 |
| 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 |
** Quat sanitizer in sanitizer bucket observed at 0ppm. |
|
Priority (P) |
0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
** Employee was observed testing the Quat sanitizer while the solution was hot 126F. Manufacturer label sanitizer solution temperature between 65F-75F. |
|
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 |
** Food items were out of temperature in the hot holding unit temperature was between 124F-128F. PIC was not able to determine if the time on the food items (which passed 4 hours) for quality or safety, and there was no written procedure available to be reviewed. |
PIC voluntarily discarded during inspection. |
Priority (P) |
0 |
| 34 Food Properly labeled |
in |
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0 |
| 34 0080-04-09-.03(6)(b)3 Bulk self-dispensed foods labeled |
out |
** No ingredients label for self-serve donuts cabinet.
|
|
Core (C) |
1 |
| 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 |
** Ice build up observed on food boxes in the WIF. The boxes was immersed/stuck in the ice. |
|
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 |
** Employee handling food was observed without effective hair restraint. |
** Employee voluntarily corrected during inspection. |
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(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
out |
** Heavy ice build up was observed on the floor, around the condenser and on shelves in the WIF. |
|
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)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. |
out |
** Mops observed stored wet inside the mop sink in the kitchen area. |
|
Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
|
|
|
0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
** Personal jackets observed hung on the seasoning rack.
|
PIC voluntarily corrected during inspection. |
Core (C) |
1 |