| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.05(2)(d)1 Handwashing Sinks located in food preparation, food dispensing, warewashing, and toilet rooms |
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The food service chicken preparation and frying area was observed to no have a hand washing sink. A hand washing sink was observed to not be conveniently located to raw chicken preparation area for hand washing after handling raw chicken. The establishment will need to install a hand washing sink in the raw chicken preparation and frying area. |
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Priority Foundation (PF) |
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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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In the food service area, several metal pans in the clean ready to use storage area were observed to have excessive amount of dried food residue build up, on the inside of the pan and outside of the pan. |
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Priority Foundation (PF) |
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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The establishment did not have any quat test strips available for use. |
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Priority Foundation (PF) |
0 |
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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The three-compartment sink in the was observed to have excessive amount of dried food residues on sink basins and drain boards. |
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Core (C) |
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| 46 Non-food contact surfaces clean |
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| 46 0080-04-09-.04(6)(a)1(iii) Non-food contact surfaces shall be kept free of an accumulation of dust, dirt, food residue, and other debris. |
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In the food service area, several of the standing cold holding unit door handles had dried food residues. The bottom of several of the cold holding units in the food service area were observed to have excessive amount of dried food residues. The small cold holding unit in the chicken preparation area was observed to have excessive amount of dried food residues in and on the door seals. Excessive amount of dried food residues and grease were observed on the sides of the deep fryers. Chicken breading was observed on bottom of the raw chicken preparation table. |
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Core (C) |
0 |
| 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(5)(b) Physical facilities shall be cleaned as often as necessary |
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Excessive amount of grease and dried food residues were observed on the floor of the food service area under the deep fryers, in the corners of the chicken preparation area, in the corners of the floor in the three-compartment sink area. Back entry/exit door was observed to have excessive amount of buildup (on the door). |
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Core (C) |
1 |