| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
Noted that the hand wash sink in the food prep area was not supplied with a drying device at the time of inspection. |
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Priority Foundation (PF) |
0 |
| 09,10,11,12 Approved Source |
in |
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0 |
| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
in |
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0 |
| 09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented |
out |
-Observed mold growth and visible signs of spoilage on the surface of a cooked food product. Product was a mixture of meat, rice and vegetables. Product was in a small container located in the food prep refrigerator at the time of inspection. |
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Priority (P) |
0 |
| 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 a container of raw fish and a container of raw beef stored above containers of cooked rice at the time of inspection. Items were located in the food prep refrigerator. |
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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 dried food soil buildup on food prep pans, lids and utensils that were stored as clean at the time of inspection.
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Priority Foundation (PF) |
1 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
-Observed dried food soils/bone dust on the band saw slide and blade guides at the time of inspection. Band saw was stored as clean in ambient temperature food prep area at the time of inspection. |
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Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 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 |
Noted that there was no date marking on cooked rice, sliced onions, pickled onions and a container of a cooked item containing meat, rice and vegetables at the time of inspection. Items were located in the food prep refrigerator. |
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Priority (P) |
0 |
| 34 Food Properly labeled |
in |
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0 |
| 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... |
out |
Observed several bags of pastry items for retail sale that did not have facility name, address and phone number on the packaging at the time of inspection. |
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Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
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0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Observed live roaches around the floor drain and grease trap area at the time of inspection. |
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Priority Foundation (PF) |
0 |
| 51,52 Facilities |
in |
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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)(a) Maintained in good repair |
out |
Observed damaged ceiling in the mop sink room at the time of inspection. |
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Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
-Noted that the floor in the mop sink room had excessive buildup of soils at the time of inspection.
-Observed excessive grease buildup on the overhead exhaust hood vent at the time of inspection.
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Core (C) |
3 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
out |
Noted that the lighting above the food prep table in the food prep area was not properly shielded or shatter-resistant at the time of inspection. |
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Core (C) |
0 |