| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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Restroom- No hand soap in restroom. |
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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- Hand sink did not have a drying device. |
Employee moved paper towel to hand sink |
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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Retail/Walk-in Cooler- raw eggs stored on shelf above ready to drink juices. Advised PIC to store raw eggs under ready to ready to drink products |
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Priority (P) |
0 |
| 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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Slicer had visible dried food debris near blade sharpener. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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Kitchen- Per Employee, small breading container used to bread food is being cleaned once a week. Employee states that they are sifting breading after each use but only clean container used for breading once a week. Advised Employee to clean every 4 hours when in use at ambient temperature. |
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Priority (P) |
0 |
| 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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Warmer- Using a state issued and calibrated probe thermometer the Chicken strip, corn dogs on top, and the pizza puffs were below the safe hot holding temperature of 135 degrees. |
Employee discarded the Chicken strips, corn dogs on top, and the pizza puffs. |
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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Using a state issued and calibrated probe thermometer, Open jars of sweet peppers and Pickle chips being stored under the table were above the safe cold holding temperature of 41 degrees. The Jars of peppers and pickles had a statement on the label that they must be refrigerated after opening. |
Employee discarded jars and was shown where statement was located. |
Priority (P) |
0 |