| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
#1-Hand sink in the Men's restroom was not supplied with soap at time of inspection.
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#2-Hand sink in the Women's restroom was not supplied with soap at time of inspection |
PIC placed soap in both restrooms. |
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
#1-Kitchen- Food chopper had green pepper pieces in blade and on the handle portion. PIC stated chopper was most likely used last at 1600hrs on 5/29.
#2- Dough bowl and dough hook, not in use and on a prep table, had dried dough stuck to the bowl and hook. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Pizza Prep Cooler-Suasage and Yellow Cheese were placed on top of food items on the top portion of the pizza cooler, not in the cooling unit itself. Using a state issued and calibrated probe thermometer Sausage (44) and Yellow Cheese (56) were above the safe cold holding temperature of 41 degrees. |
PIC discarded sausage and yellow cheese. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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0 |
| 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, ... |
out |
#1-Pizza Prep Cooler- Green peppers, Brisket, and an unknown red sauce did not have a date mark to determine when it was created, thawed, or to discard.
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#2-Cream Dispenser- French Vanilla Creamer did not have a date mark to determine when it was open or to discard. |
PIC discarded all food items without a date mark. |
Priority (P) |
0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Cream Dispenser- Half and Half that requires refrigeration was dated 5/15 and to be discarded on 5/21. Today's inspection was 5/30 |
PIC discarded and replaced Half and Half |
Priority (P) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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0 |
| 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... |
out |
#1- Kitchen- Box of Hawaiian Rolls stored on the floor.
#2-Walk-in Kitchen Freezer- boxes with food stored on the floor. |
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Core (C) |
0 |
| 40,41 Utensils |
in |
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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 |
Cleaned equipment stored and stacked on top of each other were not air dried prior to being put away. Several 1/3 and 1/2 pans were still wet with pooling water on the lip, inside, and outside of the pans. Firm will have to re-wash and allow pans to properly dry |
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Core (C) |
0 |
| 42,43 Single service & gloves |
in |
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0 |
| 42,43 42 Single-service articles stored and used |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Storage room- box of single use napkins store on the floor |
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Core (C) |
0 |