| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Dried food build up was observed inside the splatter shield of the stand mixer. Needs cleaning. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Observed eggs stored at the bottom of a speed rack kept at room temperature. The eggs were probed with a state issued and calibrated thermometer at 64 degrees. Observed butter stored on a shelf next to the hand sink at ambient room temperature. The butter was probed with a state issued and calibrated thermometer at 64 degrees. The PIC voluntarily discarded the eggs and butter. |
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Priority (P) |
1 |
| 24,25 Chemical hazards |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
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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 |
2 cans of Raid roach spray pesticide were observed stored on a shelf next to sprinkles, oil and other food products. |
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Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
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0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
A large amount of dead roaches were observed on a wall shelf behind the hand sink. Several dead roaches were observed in the 3 compartment sink. A single live roach was observed in the 3 compartment sink. |
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Priority Foundation (PF) |
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Observed 2 speed rack of prepared baked goods cooling next to the oven uncovered and not protected from contamination. Observed 1 speed rack of uncooked baked goods next to the stand mixer. All speed racks need to be covered when food is placed on them. |
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Priority (P) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Firm is using Quat-Tabs quaternary ammonium sanitizer in the 3 compartment sink. Firm only has chlorine test strips. Needs QUATERNARY AMMONIUM test strips. |
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Priority Foundation (PF) |
1 |
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
out |
Black build up was observed at the edges of each compartment of the 3 compartment sink. Needs to be cleaned and sanitized. |
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Core (C) |
1 |
| 47,48,49 Plumbing |
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0 |
| 47,48,49 47 Hot and cold water available |
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0 |
| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
out |
No hot water was available in any hand sinks and at the 3 compartment sink. The PIC states that the building owner has turned off the hot water heater while making repairs. The hot water heater was turned back on during the inspection. However, hot water was not available at the kitchen hand sink due to damage to the hot water faucet of this sink. A hold order has been issued for prepared baked goods and unprepared baked goods observed on speed racks in the kitchen area. And order of closure has been issued until hot water can be made available at all hand sinks. |
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Priority Foundation (PF) |
0 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Spilled flour and other dry baking ingredients observed on the floor of the kitchen. Needs regular cleaning. |
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Core (C) |
0 |