| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
Production area handwash sink was not properly stocked with drying devices. |
Paper towels were retrieved from the storage area and stocked. |
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed a build up of food residue and dust on the deli knife rack, which was actively storing clean knives. |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
in |
Observed food dried residue on the vegetable chopper and the dough mixer. Manager stated these items had not been used for the day. Food contact equipment should be cleaned every four hours while in use and after daily use. |
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Priority (P) |
0 |
| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
out |
Bleach sanitizer, which was being used for dish sanitation at this time, tested over 200ppm of free chlorine. Bleach chlorine is acceptable for dish sanitizing between 50-100ppm. |
Bleach water was poured out and remade. Retested at 100ppm. |
Priority (P) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
out |
Observed a hole, approximately 5in x 4in in size, on the exterior wall that lines the kitchen and restrooms. The hole has been spray filled, but not fully to protect against pest entry. |
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Core (C) |
1 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
in |
Observed rodent dropping in the back storage area, in the ice machine room, and underneath the hot bar counter. |
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Priority Foundation (PF) |
0 |
| 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... |
out |
Observed two bags on onions stored directly on the floor in the storage area. |
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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 |
Observed a spoon stored in the rice cooker with handle in direct contact with rice.
***Observed a scoop with the handle in direct contact with flour. |
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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 |
out |
Observed To-Go plastic containers and lids not protected from contamination. |
Items were turned over to prevent contamination. |
Core (C) |
0 |
| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(a)2 Warewashing sink must have 3 compartments and be adequately sized for equipment being washed |
out |
The sanitizer basin is unable to hold water properly for ware washing. Sanitizing was observed in large pot until the sink is repaired. |
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Priority Foundation (PF) |
1 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed a build up of food residue on the walls next to the production area. Additionally, observed a build up of food residue on the surface behind the food chopper station. |
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Core (C) |
1 |