| 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 |
Kitchen-At time of inspection hand sink in kitchen did not have soap. |
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Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
Kitchen- At time of inspection hand sink in kitchen did not have a drying device. |
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Priority Foundation (PF) |
0 |
| 13 Food separated and protected |
in |
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0 |
| 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 |
out |
Kitchen- Raw pork stored with ready to eat cheese. |
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Priority (P) |
1 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
At time of inspection firm did not any have sanitizer. |
Employee closed store for 10 minutes and bought bleach. |
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
in |
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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 |
Kitchen- Using a state issued and calibrated probe thermometer Raw pork (44), two packages of raw beef (44,47), and four packages of cheese (44, 44, 44, 45) were above the safe cold holding temperature of 41 degrees. |
PIC discarded all foods above 41 and relocated food at 41 or below to another cooler. |
Priority (P) |
1 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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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 |
Kitchen- half pan of cooked sausage did not have a date mark to determine when they were prepared or to discard. |
|
Priority (P) |
1 |
| 24,25 Chemical hazards |
in |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
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0 |
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Kitchen- bottle of Windex stored on prep table, spray bottle with a purple liquid labeled Windex stored on same cardboard box with ready to drink canned beverages |
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Priority Foundation (PF) |
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)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Kitchen- Cutting board stored behind 3 bay sink faucet, dough scraper wedged between wall and 3 bay sink. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
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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 |
At time of inspection firm is using chlorine as their sanitizer but only had quat test strips. Quat test strips expired July 30, 2017 |
|
Priority Foundation (PF) |
1 |
| 47,48,49 Plumbing |
in |
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0 |
| 47,48,49 48 Plumbing installed; backflow devices |
in |
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0 |
| 47,48,49 0080-04-09-.05(2)(b)1 Plumbing system designed, constructed, and installed according to LAW |
out |
Kitchen-Pipes from the kitchen hand sink are leaking on to the floor and need to be repaired. Firm has a 1/2 pan on the floor but half pan over flows prior to finishing washing hands. |
|
Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
out |
Ceiling tiles are missing in the hallway to the restrooms and several more are missing or damaged in the kitchen.
|
|
Core (C) |
1 |