| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Hand Sink located in ice machine area had metal pieces in the sink and was blocked by boxes, making it not accessible. |
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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(1) Safe, Unadulterated, and Honestly Presented |
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#1-Store cut strawberries had mold on them, on the retail shelf
#2- Mozzarella Cheese had mold on it, in the pizza reach-in.
#3- Cut Onion had mold on it, in the pizza reach-in. |
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Priority (P) |
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| 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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Reach-in- Raw Chicken Stored above cut potato's |
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Priority (P) |
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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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Kitchen- #1-Manager stated that pizza cutter was clean, but it had been placed on a shelf with old greasy food debris.
#2- Potato Wedger and food chopper had dried old food debris. Manager stated that they were used last night.
#3- Kitchen Warmer- Manager states that kitchen food warmer has not been used a year. Warmer had sheet trays with old food debris on them. |
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Priority Foundation (PF) |
2 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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Priority Foundation (PF) |
1 |
| 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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Using a state issued and calibrated probe thermometer Honey Garlic Chicken, Sweet and Sour Chicken, and Fried Pork in the retail warmer were below the safe hot holding temperature of 135 degrees. |
Manager discarded out of temperature food. |
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, several foods (Hot dogs, bologna, lunchables in the Grab-N-Go cooler were above the safe cold holding temperature of 41 degrees. Manager said he will not sell anything out of the cooler and pulled down the shade so items would not be sold. |
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Priority (P) |
1 |
| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 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, ... |
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Store cut fruit in retail coolers no date marking on containers. |
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Priority (P) |
3 |
| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Chemical spray bottles hung from shelf, above single use pizza containers.
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Priority Foundation (PF) |
1 |
| 34 Food Properly labeled |
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| 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... |
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Retail Warmer- Firm bakes boxed, pre-made cookies and packages them for induvial sales without an ingredient label. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Walk-in Freezer- Open boxes of food, stored on the floor under shelves. Manager stated that firm did get an order in this morning but acknowledged open boxes of food items did not come in today. |
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Core (C) |
0 |