| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
The smoothie blending machine was observed to have excessive amount of dried food residues and build up on the inside blending area. |
|
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Several boxes of frozen foods being stored in the walk in freezer were observed to be stored uncovered and unprotected. |
|
Priority (P) |
0 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
|
|
0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Plastic container on the clean ready to use rack were observed to be wet stacked. |
|
Core (C) |
0 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Several container of scoops and other food service utensils were observed to be stored uncover and unprotected on the top rack of the clean ready to use storage area. Several utensils were observed to stored directly against waste water sanitation pipe under the storage rack at the three compartment sink. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Makeshift cutting board in the food service area was observed to have heavy scores. The smaller cutting boards being stored on clean ready to use storage area above the three-compartment sink were observed to have excessive amount of scoring. |
|
Priority (P) |
0 |
| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
out |
White metal racks over the three-compartment sink were observed to be peeling and have areas of rust. |
|
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
0 |
| 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. |
out |
The bag in the box soda racks in the food service area were observed to have excessive amount of buildup. The cabinets under the Icee machine at the self-serve drink area was observed to have excessive amount of dried food residues on the bottom shelf. The area around the Icee machine was observed to have excessive amount of dried food residues. The soda dispenser nozzles were observed to have excessive amount of dried food residues and build. The drain basin of the self-serve soda machines were observed to have excessive amount of buildup. The underside of the creamer dispenser units were observed to have excessive amount of dried food residues. |
|
Core (C) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
The floor under the bag in the box soda syrup rack was observed to have excessive amount of trash and dried food residues. |
|
Core (C) |
1 |
| 53 Ventilation, lighting, and designated areas used |
in |
|
|
|
0 |
| 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 |
out |
Employee's personal drinks and food was observed to stored in bottom shelf in walk in cold holding unit with produce and not in a assigned designated area. |
|
Core (C) |
0 |