| 13 Food separated and protected |
in |
|
|
|
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 |
Raw meats mixed with Ready to Eat foods in coolers stored with and above Ready to Eat foods. |
|
Priority (P) |
1 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
old food residue buildup on meat grinder, cutting boards, utensils, and stainless hot bar pans--not cleaned and sanitized effectively. |
|
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
Hot bar pork and noodles 90 to 128 degrees F at hot holding at time of inspection. |
Management voluntarily discarded product during inspection. |
Priority (P) |
3 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
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 |
Milk products, and eggs internal food temperatures at 62 degrees F in sales floor cooler--Shell eggs stored in kitchen prep area at An ambient air temperature of 80 degrees F eggshell temperature at 79 degrees F. |
Owner volunteered to discard the milk products, raw shelled eggs, and shredded cheeses. After demonstration of temperature non-compliance of 41 degrees F with owner. |
Priority (P) |
2 |
| 33 Thermometers provided and accurate |
in |
|
|
|
0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
Provide visible thermometers for all upright frig's and cold holding coolers on sales floor. |
|
Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
|
|
|
0 |
| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
out |
Hole opening in wall behind grill in kitchen to the outside. |
|
Core (C) |
0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Numerous flies noted throughout store--live roach type insects observed in the kitchen--small flying insects observed trapped in the stacks of stainless hot bar pans. |
|
Priority Foundation (PF) |
2 |
| 38,39 wiping cloth & washing produce |
in |
|
|
|
0 |
| 38,39 38 Wiping cloths properly used and stored |
in |
|
|
|
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 |
Heavily soiled/damaged wipe cloth stored with pots and pans in small wire rack shelving in front of ware wash sink. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
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 |
Cutting boards heavily scored--Utensils in kitchen and prep area damaged. |
|
Priority (P) |
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Provide sanitizer test kits for either chlorine and or quaternary ammonia |
|
Priority Foundation (PF) |
1 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
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 |
Equipment exteriors soiled throughout food prep areas. |
|
Core (C) |
0 |
| 47,48,49 Plumbing |
in |
|
|
|
0 |
| 47,48,49 47 Hot and cold water available |
in |
|
|
|
0 |
| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
out |
At the beginning of inspection tour observe there was no hot water at food service sinks and at all hand washing sinks. Water temperature was at 76 degrees F owner was notified of the existing problem. Owner identified problem at water heater reset button. Reset the hot water heater and upon completion of inspection tour hot water was restored and confirmed at 118 degrees F. |
Owner identified issue at water heater; hot water heater was reset to 118 degrees F during inspection and confirmed at spigots with probe type thermometer. A notice closure was not issued to store due to immediate correction was observed during inspection. |
Priority Foundation (PF) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
out |
Holes in walls observed in the kitchen under the ware wash sink and behind the grill. |
|
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Walls, floors, and floor drains soiled throughout` the food prep/service areas in the store. |
|
Core (C) |
1 |