| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.05(2)(d)1 Handwashing Sinks located in food preparation, food dispensing, warewashing, and toilet rooms |
out |
Retail Warmer- Hand sink was not within the food dispensing area and was located across the retail sales floor. |
Firm will package retail food made in the kitchen, into single serving containers. |
Priority Foundation (PF) |
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 |
No handwashing signs in the men's or woman's restroom. |
Employee printed out and placed hand signs in restrooms. |
Core (C) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
3 Bay Sink- Firm was using lemon scented bleach as their sanitizer. Instructed firm that bleach used for sanitizer cannot be scented or splash less. |
Employee got a bottle of unscented bleach off of the retail shelf to use. |
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 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 |
Retail Warmer- Using a state issued and calibrated probe thermometer, Chicken tenders and corndogs being held in the retail warmer were found to be below the safe hot holding temperature of 135 degrees. PIC discarded all out of temperature food. |
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Priority (P) |
0 |
| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
out |
Kitchen- Fish was in a bin in the sink filled with standing cold water, 40 degrees. Instructed employee that thawing food needs to be thawed in the refrigerator OR under cold running water. |
Employee turned cold water on so fish was under cold running water. |
Core (C) |
0 |
| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
Storage Room- Ice scoops stored above the ice machine did not have a protective cover. |
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Core (C) |
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Clean pans were stacked on top of each other while wet and not able to air dry. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(2)(b)2 Ventilation/hood system/filtration installed not to cause contamination |
out |
Kitchen- a small hood vent is missing causing a gap and possible contamination. |
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Core (C) |
1 |
| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
out |
Walk-in Freezer- the light in the walk-in freezer is not working. |
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Core (C) |
0 |