| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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There was no soap observed to be available in the employee unisex restroom. Handwashing sinks must be properly supplied with 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 |
There were no paper towels or drying devices observed to be available at the primary food service hand sink or the unisex employee restroom. |
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Priority Foundation (PF) |
0 |
| 13 Food separated and protected |
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| 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 |
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Observed raw Pork wrapped in aluminum foil stored with shredded cheese in the food service prep cooler. Observed raw shell Eggs stored with raw hamburger wrapped in aluminum foil in the food service prep cooler. Raw animal foods must be kept separate from ready to eat foods at all times . |
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Priority (P) |
1 |
| 13 0080-04-09-.03(3)(b)1(i)(II) Raw animal foods must be separated by species (unless intentionally combined) |
out |
Observed raw shell Eggs stored with raw hamburger wrapped in aluminum foil in the food service prep cooler. Raw animal foods must be separated by species (unless intentionally combined). |
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Priority (P) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 20 Cold holding temperature |
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| 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 |
A bowl of Chili, a food container of Sausage patties, a food container of Hamburger patties, a Chicken patty wrapped in aluminum foil, and 2 food containers of Country Gravy stored in the food service storage cooler were observed to be between 51*F and 64*F; out of the safe cold holding temperature range of 41*F and below. Product was checked with a TDA probe thermometer. |
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Priority (P) |
1 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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| 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 |
Observed a food container of sliced Tomatoes, diced Tomatoes and sliced Onions stored in the food service prep cooler to not be date marked with a preparation or discard date. Observed a pan of cooked Hamburger patties, cooked Sausage patties, and cooked Steak patty stored in the food service storage cooler to not be date marked with a preparation or discard date. Date Marking Requirements; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, dry fermented sausages, or salt-cured products.
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Priority (P) |
1 |
| 35,36 Pests & contamination |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 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 |
Observed biscuits stored in the food service upright storage freezer #2 to be uncovered and unprotected. Observed Onion Rings and Chicken patties stored in the food service chest freezer to be uncovered and unprotected. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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There were no sanitizer test strips available at time of inspection.
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Priority Foundation (PF) |
2 |
| 44,45 0080-04-09-.04(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
out |
Observed heavy food residue build-up in the 3rd basin of the 3-bay sink. Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used.
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Core (C) |
0 |
| 46 Non-food contact surfaces clean |
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| 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. |
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Heavy Grease spill accumulation was observed on tabletop under the flat top grill.
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Core (C) |
4 |
| 47,48,49 Plumbing |
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| 47,48,49 49 Sewage and waste water disposal |
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| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
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Observed heavy condensate dripping in the food service storage cooler causing standing water in the bottom of the cooler; in need of repair. |
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Priority (P) |
0 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed a build-up of trash, debris, old spillage under food storage rack in the walk in cooler. |
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Core (C) |
0 |