| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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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 one unisex restroom to not have a hand wash sign. |
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Core (C) |
0 |
| 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 pizza paddle with brown build up on the food contact surface.
*Observed food storage containers, stored as clean with white organic matter on the inside of container.
|
PIC voluntarily moved items to sink for cleaning. |
Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
*Observed testing of sanitizer to occur above, manufactures recommended temperature range of 65F-75F, sanitizer temperature at time of testing was 77F and 110F, when tested with Inspector's Probe thermometer. |
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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 |
*Observed items in hot holding display case being held at a temperature below 135F, when tested with Inspector's probe thermometer. See temperature chart above. |
PIC did voluntarily discard all out of temperature items. |
Priority (P) |
0 |
| 24,25 Chemical hazards |
in |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
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0 |
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
*Observed a can of Raid stored in the kitchen,
*Observed a can of Big Gap Filler stored under a cabinet with single use cups, lids, and dry tea bags. Lids were also laying across and into an open tool bag. |
PIC voluntarily moved chemicals and placed lids away tool bag |
Priority Foundation (PF) |
0 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
out |
*Observed firms probe thermometers to read below 30F when placed in cup of ice water. |
PIC was shown how to calibrate each, and did complete the task during inspection. |
Priority Foundation (PF) |
0 |
| 34 Food Properly labeled |
in |
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0 |
| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
out |
*Observed firm to be bagging ice, without labeling no name & address of manufacturer/location of bagging present.
*Observed items in doughnut self-serve, without common name, ingredient list, allergens, quantity, name & address of manufacturer, listed. Those items where doughnuts with sprinkles, cereal topped, chocolate dusted, and cinnamon rolls. |
|
Priority Foundation (PF) |
1 |
| 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 employee rinse a bowl and towel dry. |
PIC voluntarily had employee place bowl in sink for proper washing. |
Core (C) |
0 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
*Observed ice scoop in ice cooler, on retail floor stored with handle in contact with ice, this is used to fill drink cups in the deli.
*Observed ice scoop, in bagging area, to be stored without any cover. |
PIC did voluntarily cover and remove ice scoops. |
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 |
*Observed fryer, kitchen warmer, meat grinder housing, shelves below the fryer, and ice machine to all be covered with peeling plastic, this would prevent proper cleaning.
*Observed showy ice build-up in both ice cream freezers, that prevents the baskets from being removed for proper cleaning.
*Observed laminate peeling from several tables in cafe area, exposing raw wood, this would prevent easy cleaning. |
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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 lids, and pans stored as clean with excessive dust and grease build up on the outside.
*Observed excessive white organic matter and dust build up on the fan housings in the deli storage walk in cooler.
*Observed brown organic matter build-up under the 3-Bay sink.
*Observed excessive ice build in small upright freezer. |
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Core (C) |
0 |
| 50 Toilet facilities; constructed, supplied, cleaned |
in |
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0 |
| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
out |
*Observed neither of the unisex restrooms to have self closing doors. |
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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(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
out |
*Observed missing floor tiles in kitchen, this would prevent easy cleaning. |
|
Core (C) |
0 |