| 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 |
No soap was available in the customer restroom during the routine inspection. |
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Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
No paper towels or drying devices were available for use during the routine inspection at the front food service hand washing sink on arrival at the facility. |
Person in charge place a roll of paper towels at the hand washing sink during the routine inspection. |
Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
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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 |
The sausage biscuit in the hot holding grab and go unit was observed to have internal temperature of 128 degrees F. |
Person in charge voluntary removed and discard the food referenced in the violation in the trash during the routine inspection. |
Priority (P) |
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 |
Pepperoni in bottom shelf of the makeshift cold holding unit was observed to have an internal temperature of 46 degrees F. |
Person in charge voluntary removed and discard the food referenced in the violation in the trash during the routine inspection. |
Priority (P) |
0 |
| 42,43 Single service & gloves |
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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 |
Several boxes of single use cups were observed to be stored directly on the floor in the storage build next to the facility. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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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 on the clean ready to use storage rack was observed to be heavy scored. The cutting at the makeshift unit was observed to be heavy scored. |
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Priority (P) |
4 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
No Quat test strips were available for use during inspection. |
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Priority Foundation (PF) |
0 |