| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(d)1 Handwashing Sinks located in food preparation, food dispensing, warewashing, and toilet rooms |
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*** Repeat*** Firm has one hand sink in the back left side of the kitchen between the 3-bay sink and the pizza prep table. Firm has Kitchen Condiment Cooler on the other side of the kitchen from hand sink with fryers and an oven between them. Firm has a pizza oven in a separate room also without a hand sink. No hand sinks were located in retail warmer area. Lack of hand sinks were notated on last inspection report 09/17/24. |
Owner states that firm will pre-package food in the back kitchen and will have a hand sink installed tomorrow to avoid a closure. |
Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Kitchen- No drying device at hand sink when inspection started |
Owner relocated a napkin dispenser next to hand sink from retail counter, to dry hands |
Priority Foundation (PF) |
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| 09,10,11,12 Approved Source |
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| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
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| 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. |
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Kitchen- Open metal can of diced tomato's was left in the refrigerator. Food cannot be stored in metal cans once they are open. |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Ice Machine- build-up on ice machine's ice guard |
Owner had employee clean guard. |
Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Pizza Warmer- Using a state issued and calibrated probe thermometer, both pizza's and pizza wings being hot held in the warmer were below the safe hot holding temperature of 135 degrees. |
Owner had food discarded |
Priority (P) |
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| 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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Kitchen- bottle containing ranch dressing was stored at ambient temperature. Using a state issued and calibrated probe thermometer, the ranch was at 73 Degrees. label on original bottle states must be refrigerated after opening. |
Owner discarded bottle's contents |
Priority (P) |
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| 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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Kitchen- Firm was thawing a bus pan full of frozen fish on the kitchen counter and not under refrigeration or under cold running water. |
Owner moved frozen fish to walk-in cooler. |
Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Coffee Station- coffee filters were stored under cabinet without any protection from contamination to include a container or bag |
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Core (C) |
0 |