| 14 Food contact surfaces; clean and sanitized |
in |
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|
|
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
kitchen- 3 containers with sauces and fully cooked pieces of wings at room temperature 80 degrees in containers on prep table no way to determine how long been on table. Stated use to put wings in after they are cooked then put in warmer and changed out every shift. Need to follow 4-hour cleaning if at room temperature. |
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Priority (P) |
0 |
| 21,22 Date & Time for food safety |
in |
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|
0 |
| 21,22 22 Time as a Public Health control |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)9(ii) Time as a Public Health control- 4 hours |
out |
Not following 4 hour discard on meat loaf, shrimp from tilt log- 10 am and now 2:30 PM and still in active warmer. Should have been pulled and discarded at 2 PM if left if following tilt. |
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Priority (P) |
0 |
| 38,39 wiping cloth & washing produce |
in |
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0 |
| 38,39 38 Wiping cloths properly used and stored |
in |
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0 |
| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
out |
Large warmer area wet wiping cloth hanging at area near tongs.
Wiping cloth bucket at pizza hut area no sanitizer tested in water. |
|
Core (C) |
0 |
| 40,41 Utensils |
in |
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0 |
| 40,41 40 In use utensils properly stored |
in |
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0 |
| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
out |
tongs at warmer not covered or protected hanging at warmer area. |
|
Core (C) |
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Utensils, pans, equipment drying at 3 bay sink area on table on top of cloth towels. Unable to properly air dry. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
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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 |
Using foam cup for scoop in breading container- not durable/easy cleanable. |
|
Priority (P) |
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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|
0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Using bleach as sanitizer since out of quat at dispenser- need test strips for bleach |
|
Priority Foundation (PF) |
0 |
| 46 Non-food contact surfaces clean |
in |
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|
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 |
Hood vents over fryer excessive grease buildup. |
|
Core (C) |
0 |
| 51,52 Facilities |
in |
|
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0 |
| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
in |
|
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|
0 |
| 51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. |
out |
drain plug missing on 2nd dumpster outside the corral area. |
|
Core (C) |
1 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
water pooling on floor at 3 bay sink/drain area. |
|
Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
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|
0 |
| 53 0080-04-09-.06(2)(b)2 Ventilation/hood system/filtration installed not to cause contamination |
out |
|
|
Core (C) |
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 |
Three employee fountain drinks observed stored on prep tables while in active food prep. |
|
Core (C) |
1 |