| 13 Food separated and protected |
in |
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|
0 |
| 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 |
out |
Observed at a flat of eggs stored over ready to eat breakfast food (chicken breast and breaded tenderloin) in deli refrigerator located next to office. |
|
Priority (P) |
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 clean utensils/plates/pan stored on soiled plastic drying rack of 3 compartment sink. Plastic drying rack was soiled with buildup and food debris; observed plastic measuring cup stored clean on drying rack of 3 compartment sink, soiled on the bottom with food particles; observed white scoop soiled with black build up on handle, located inside bulk sugar bin (white scoop taken out of bucket and placed in sink during inspection); utensils stored clean in drawer underneath prep counter, stored in containers soiled with dried food particles. |
|
Priority Foundation (PF) |
3 |
| 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 food products in hot box not being maintained at 135F or above for hot holding food safety control. Food products probed with a calibrated state thermometer: hot wings 130F, 134F, chicken tenders 123F, pizza puff 103F, 116F, ham biscuit 112F, jalapeno popper 123F, potato wedges 113F, 117, 123F, fish nuggets 127F, 128F. |
Food products were voluntarily discarded during inspection. |
Priority (P) |
1 |
| 40,41 Utensils |
in |
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|
0 |
| 40,41 40 In use utensils properly stored |
in |
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0 |
| 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 ice scoop, for bulk ice bin, not properly stored; not protected from contamination. Ice scoop was stored unprotected on top shelf of rack across from ice bin. |
|
Core (C) |
3 |
| 42,43 Single service & gloves |
in |
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|
0 |
| 42,43 42 Single-service articles stored and used |
in |
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0 |
| 42,43 0080-04-09-.04(5)(b)3 Single-service articles shall not be reused. |
out |
Observed a box of single service 24-ounce cups stored on floor of storage room behind beverage counter. |
|
Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
|
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|
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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|
0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Observed no test kit for bleach sanitizer on hand. |
|
Priority Foundation (PF) |
2 |
| 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 |
Observed 3 compartment sink soiled with food debris in all 3 bays of the sink; observed drying rack of 3 compartment sink soiled with food debris under and behind plastic dish drying rack. |
|
Core (C) |
4 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
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 outside of soda dispenser covers on retail fountain machine dusty; observed grease buildup on table underneath grill and fryer. |
|
Core (C) |
0 |