| 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 |
No paper towels at hand sink at warmer/slicer area. |
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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(2)(b)5 Food packages shall be in good condition and protect the integrity of the contents so that the food is not exposed to adulteration or potential contaminants. |
out |
kitchen walk in cooler- container of strawberry pie filling lid puffed and molded food on inside container. Container of Philly cream cheese not covered dried/brown cheese due to being exposed to elements in cooler |
Voluntarily pulled and discarded at time of noting. |
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 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 |
out |
Only wash rinse then air dry in 3rd sink- Sanitize system at 3 bays sink not being used as wash rinse sanitize. |
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Priority (P) |
0 |
| 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 |
front plate lunch warmer food probed with thermometer with temperatures between 110- 128- must be 135 or higher for food safety. |
Voluntarily pulled and discarded out of temp foods. |
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, ... |
in |
Going 8 days on date marking of open deli meats, store made salad, store cut fruits. Should go only 7 days with the first day counting when you made/open the package. |
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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 |
Store made ambient temperature and must refrigerate bakery items in retail cooler no ingredient list, allergens. Ice bagged on site in retail freezer no facility name and address on bags. |
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Priority Foundation (PF) |
4 |
| 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(2)(b)5 Outer Openings - Protected |
out |
Drive through window in kitchen left open no screen and also back door at inside cooker door left open. If want to leave open need to install screens at these areas. |
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Core (C) |
3 |
| 46 Non-food contact surfaces clean |
in |
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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 |
Inside and outside of warmer in kitchen area dry spillage and food residue. Walk in kitchen cooler, walk in freezer in kitchen area and also retail milk storage area- floors dry spillage, food spillage, trash on floor.
Tops of equipment in kitchen dust buildup. Back splash of stove black buildup. Kitchen- tiles around vents excessive dust buildup. |
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Core (C) |
0 |
| 50 Toilet facilities; constructed, supplied, cleaned |
in |
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0 |
| 50 0080-04-09-.06(3)(b)2 Toilet tissue available in toilet room |
out |
Women rest room. No toilet paper in handicap stall. |
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Priority Foundation (PF) |
0 |
| 50 0080-04-09-.06(5)(h) Toilet room cleaning frequency |
out |
Men rest room paper and trash on floor. Needs to be cleaned more often |
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Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Warmer for plate lunch food not keeping food internal at 135 or higher.Glass door warmer in kitchen area warmer door handle broke. Deli meat prep cooler water pooling on bottom shelf using towels to catch water on bottom shelf. |
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Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
out |
Trash on ground around dumpster area. |
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Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. |
out |
Several brooms/dust pans stored on floor in storage area. |
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Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Employees personal belongings store on tables in kitchen. Need designated area for just personal belongings. |
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Core (C) |
0 |