| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
out |
No hot water at hand sink by 3 bay sink. |
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Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
No single use drying devices available at hand wash sink in kitchen. |
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Priority Foundation (PF) |
0 |
| 13 Food separated and protected |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
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Observed pans of raw animal foods stored directly above cooked and ready to eat foods in prep cooler. |
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Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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| 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 |
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Observed employees washing utensils at 3 bay sink without sanitizing utensils. Employees washed, rinsed, and air dried all utensils and did not properly sanitize. |
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Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
Several containers of cooked foods, and ready to eat prepared foods in reach-in kitchen coolers do not have date marking in place. All cooked and prepared foods that are not used with 24 hours must be date marked with production date and not to exceed 7 days with day 1 being production day. |
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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. |
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Foods in Ziploc bags that were previously cooked and frozen observed to be thawing in 5-gallon plastic food bucket were observed to be thawed and out of temperature, specifically Ziploc bag of cooked chicken observed to have internal temperature of 62F and Ziploc bag of cooked pork observed to have internal temperature of 57F. Food temperatures were obtained with TDA probe thermometer. |
Foods were discarded during inspection, approximately 2 pounds of cooked chicken and 2 pounds of cooked pork were discarded. |
Core (C) |
0 |
| 34 Food Properly labeled |
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| 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... |
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Firm is repackaging bulk bags of frozen vegetables into smaller freezer bags and offering for sale in retail freezer with no labeling attached.
All repackaged foods offered in retail case must have Common Name, Ingredient List, Allergens, Quantity, and Name and address of Manufacturer listed on label. |
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Priority Foundation (PF) |
0 |
| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
out |
Several wet wiping cloths observed to be laying around in kitchen not properly stored in sanitizer and not being rinsed and sanitized between use. |
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Core (C) |
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| 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 |
Bulk food bins observed to have scoops without handles inside bins in direct contact with foods stored. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Sliding cooler door handles in kitchen have wooden blocks in place of broken handles that are not easily cleanable and an absorbent material. |
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Priority (P) |
0 |