| 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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Rotisserie Prep Area- Dirty full size sheet tray blocking hand sink basin. When tray was moved, dough scrapper was inside sink basin. Hand sinks must be accessible at all times and are used to only wash hands. |
tray and dough scrapper removed from hand sink area. |
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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Hand sinks in the Bakery and HMS prep room were not properly supplied with drying devices. |
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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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E-Shopping Cooler- Raw chicken stored on shelf directly above ready to eat/drink milk and lettuce. Raw Eggs stored directly on top of ready to eat strawberries. |
Employee relocated ready to eat items above raw food. |
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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Cafe- All three fountain drink machines have pink and black organic build up in the ice chute that ice touches and passes through. Fountain machines need to be cleaned and sanitized. |
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Priority Foundation (PF) |
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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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Meat Prep Room- Clean In Place (CIP) machine was not dispensing sanitizer, that could be tested. Unknown how long CIP has not been working properly. Employee tried to attach a bottle of Kay Multi Purpose cleaner to CIP hose until PIC stated that firm uses the bags of Kay Quat II as sanitizer. Employee later attached a bag of sanitizer, but sanitizer still was not coming out. Firm will have to get CIP recalibrated. |
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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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Retail Meat Cooler- Using a state issued and calibrated probe thermometer, 3 Angus roast were cold holding between 51 to 52 degrees. |
Meat Supervisor used firms own probe thermometer and received same temperature (51/ 52 degrees) as inspector. Firm discarded roasts above 41 degrees and will have to check packaged meats in that section for any meats above 41 degrees. |
Priority (P) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
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#1 Meat Prep Room- firm is missing a wall panel joint trim on one wall, in the meat room, exposing an un-even wood surface and glue that is not easily cleanable. Exposed wood is turning black in color.
#2- HMS Prep Room- Missing wall panel joint trim exposing wood and glue that is not easily cleanable at the 3 bay sink. |
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Core (C) |
0 |