| 14 Food contact surfaces; clean and sanitized |
in |
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|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
storage room-Racks used for cooked chicken to lay on when in warmer excessive thick grease/chicken breading matter baked on racks-- Should be cleaned when taking out of warmer not put in storage area not cleaned and sanitized. |
|
Priority Foundation (PF) |
1 |
| 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 |
Retail walk in drink cooler- probed TC drinks with thermometer with temps 50-51 should be 41 or below. Temps noted in report. Voluntarily pulled and discarded all drinks that stated keep refrigerated. |
Voluntarily pulled and discarded all drinks that stated keep refrigerated. |
Priority (P) |
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)(a)2 Warewashing sink must have 3 compartments and be adequately sized for equipment being washed |
out |
Stoppers not provided for 3 bay sinks.
|
|
Priority Foundation (PF) |
1 |
| 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 |
3-bay sinks and drain board organic buildup on areas not being cleaned often enough at the minimum of every 24 hours.
|
|
Core (C) |
2 |
| 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(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Kitchen and walk in cooler and freezer in back area- floors have spillage, walls in kitchen, glass door cooler and tables equipment stored on organic buildup, organic buildup and spillage not being cleaned as often as necessary. |
|
Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
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|
0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Kitchen shelves comingling personal food with food used on site for customers. All personal belonging including food should be segregated / separated from food used for customers. |
|
Core (C) |
0 |