| 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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Kitchen- at time of inspection, sink was blocked by fry oil cleaning equipment. |
PIC relocated equipment to make hand sink accessible. |
Priority Foundation (PF) |
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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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Walk-in Cooler- #1- Raw fish stored on shelf above mushrooms and ready to eat jars of honey glaze.//#2- Raw chicken stored on shelves above ready to packets of garlic sauce. |
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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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Ice Machine- Black organic material in ice machine, on ice guard. |
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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- used breading and breading containers being kept at ambient temperature are cleaned once a day. Advised PIC that breading and breading containers that come in contact with food must be cleaned every 4 hours from initial use. |
PIC discarded breading. |
Priority (P) |
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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, two pans of chicken wings and a pizza were below the safe hot holding temperature of 135 degrees. |
PIC discarded the chicken wings and pizza. |
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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Roller Grill- Mayo held with other condiments has a manufacturgin instructions that mayo must be refridgerated after opening. Bottle of mayo was left at ambient temperature and using a state issued and calibrated probe thermometer was above the safe cold holding temperature of 41 degrees. |
PIC discarded mayo |
Priority (P) |
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| 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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Kitchen- cut onions and green peppers in the condiment cooler do not have a date mark on them to determine when they were thawed or to discard. |
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Priority (P) |
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| 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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Firm has ice in Ice freezer outside of front doors without any labeling, identifying where it is bagged to include the name and address. |
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Priority Foundation (PF) |
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