| 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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***Repeat***
Pizza Oven- Hand sink near pizza oven does not have any soap.
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Priority Foundation (PF) |
1 |
| 09,10,11,12 Approved Source |
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0 |
| 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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Condiment cooler- Some of the cut green peppers in the condiment cooler were dried while others had a white slime forming on the edges. |
PIC discarded cut green peppers. |
Priority (P) |
0 |
| 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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Condiment Cooler- #1-Mushrooms stored in a open metal can with metal lid resting on mushrooms. Can was covered by foil and date marked./// #2- Olives were stored in an open metal can with the lid still attached. |
PIC discarded mushrooms and olives |
Priority Foundation (PF) |
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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#1-Kitchen- Deli slicer has old food debris on slicer body, slicer arm, and in blade sharpening area. PIC stated that they had not used the slicer today. ////
#2-Ice Machine- Ice guard has pink slime and needs to be cleaned and sanitized. |
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Priority Foundation (PF) |
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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Service area warmer- Using a state issued and calibrated probe thermometer, Sausage Gravy, corn dogs, scrambled eggs, Fried Steak, and fried chicken were found to be below the safe hot holding temperature of 135 degrees. |
PIC discarded all food that was below 135 degrees. |
Priority (P) |
0 |
| 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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Service area warmer- American cheese stored under the warmer was found to be at 60 degrees using a state issued and calibrated probe thermometer. |
PIC discarded cheese. |
Priority (P) |
0 |
| 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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#1-Condiment Cooler- Chicken wings stored in cooler did not have a date mark to determine when they were thawed or created.
#2-Open Air Retail Cooler- Firm boiled eggs do not have a date on when they were created or to discard. |
PIC discarded chicken wings |
Priority (P) |
0 |
| 34 Food Properly labeled |
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| 34 0080-04-09-.03(3)(b)2 Food Storage Containers shall be identified with common name except for containers that can be readily seen through and food unmistakably recognized |
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Kitchen- Squeeze bottle filled with unknown liquid on shelf. PIC did not know what was inside bottle. Bottles must be labeled. |
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Core (C) |
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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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Kitchen Walk-in Freezer- Boxes of food were on the floor at time of inspection |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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3 bay sink- Firm uses a lactic acid-based sanitizer but did not have any lactic acid test strips to determine if they are using enough, the right amount, or not enough sanitizer. Firm did have two different test kits for Quat based sanitizer, but they do not use a quat based sanitizer. |
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Priority Foundation (PF) |
2 |