| 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. |
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Pans just washed draining still greasy and organic brown matter on inside and outside of pans. |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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No sanitizer being used as final step of wash rinse sanitize only wash using sanitation hose to rinse then air drying in 3rd sink. |
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Priority (P) |
0 |
| 24,25 Chemical hazards |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
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Chemical spray bottles not labeled at different locations. |
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Priority Foundation (PF) |
0 |
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Storing chemical bottles with steam table pans and on top of table at warmer area in kitchen. |
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Priority Foundation (PF) |
0 |
| 33 Thermometers provided and accurate |
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0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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Thermometer not found for kitchen walk in freezer. |
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Priority Foundation (PF) |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
No probe thermometer found for employee to monitor temps of food when preparing. |
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Priority Foundation (PF) |
0 |