| 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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The can opener blade attached to the food preparation table in the food service area was observed to have an excessive amount of dried food resides and build up. The potato slicer/chopper was observed to have excessive amount of dried food residues and build up on the blades. |
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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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The deli meat slicer, stored at ambient temperature, in the food service area was observed to have excessive amount of dried food residues and build up from previous days use on the bottom of the guard. |
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Priority (P) |
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| 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 |
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Sanitizer at the three-compartment sink was checked at recorded at 0 ppm. |
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Priority (P) |
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| 19,20 safe temperature holding |
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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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A container of spicy mayo, being stored on the metal racks at ambient temperature in the food service area, had an internal temperature of 74.3 degrees F. The manufacturers instruction indicated "Refridgerated after opening". A large stick of butter being stored on top of the makeshift unit, at ambient temperature was observed to have an internal temperature of 74.1-degree F. The manufactures instructions indicated "keep refrigerated". |
Person in charge voluntary discarded these foods referenced in the violation in the trash during the routine inspection. |
Priority (P) |
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| 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(1) Chemicals shall have identifying Information |
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Several Zep bottles of chemicals were observed to be stored over the grease trap and these bottles did not have any information to identity the contents. |
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Priority Foundation (PF) |
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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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Several bottles of chemicals were observed to be stored on the ledge above Makeshift unit #1 and over single use food contact containers. |
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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... |
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A box of ready to eat dinner rolls were observed to be stored directly on the floor under the preparation table at the pizza oven. |
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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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Single use containers were observed to be stored directly on the floor in near the pizza oven during the routine inspection. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Cutting boards at the makeshift unit in the food service and the cutting boards on the storage rack over the three-compartment sinks were observed to be heavy scored. |
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Priority (P) |
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| 53 Ventilation, lighting, and designated areas used |
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| 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 |
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Employee's personal items such as over the counter medications were observed to be stored on the ledge over the makeshift unit #3. |
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Core (C) |
0 |