| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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At time of inspection the kitchen hand sink had a 1/6 pan with water and Steel Wool in hand sink basin; and a metal tank in front of sink. Hand sink must be accessible at all times and not blocked with items Infront of or in the sink. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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At time of inspection the Pizza Prep Hand sink was not properly supplied with drying device. |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Food chopper stored on bottom shelf had old, dried food debris on blade and in the plastic grates that push food through the blade. |
PIC discarded entire food chopper |
Priority Foundation (PF) |
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| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Using a state issued and calibrated probe thermometer Chicken Tenders (95-114), Fried Shrimp (103-113), Salsberry Steak (124-126), Corn Fritters (115-123), Fried Pork Chops (122), Breaded Chicken wings (110-114), and Pizza Sticks (113-121) were all below the safe hot holding temperature of 135 degrees. |
PIC discarded all hot food items below 135 degrees. |
Priority (P) |
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| 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 |
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#1-Using a state issued and calibrated probe thermometer open jars of sliced Jalapenos (81) and sliced peppers (74) on the prep table were above the safe cold holding temperature of 41 degrees. Both Jars had manufacture instructions to keep Refridgerated after opening.
#2- Using a state issued and calibrated probe thermometer Simply Lemonade was on the chest freezer at 61 degrees. Above the safe cold holding temperature of 41 degrees. Lemonade had manufacture instructions to keep refrigerated. |
PIC discarded jars and their contents. PIC discarded bottle that was tested and placed the rest of the package on a shelf to return to the vendor for credit. |
Priority (P) |
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| 24,25 Chemical hazards |
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| 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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Clear spray bottle was half full of a clear liquid, stored under pizza oven table. |
PIC had bottle labeled "water" |
Priority Foundation (PF) |
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| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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At time of inspection firm did not have a working probe thermometer. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 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... |
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Kitchen- plastic containers with food/flour were stored on the floor at time of inspection. |
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Core (C) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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At time of inspection an employee cutting green peppers was not wearing hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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Core (C) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(5)(h) Toilet room cleaning frequency |
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Men's room- urinal needs to be cleaned. |
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Core (C) |
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