| 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 |
out |
Metal lids were stored inside hand washing sink next to the three compartment sink. |
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Priority Foundation (PF) |
0 |
| 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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3 pieces hot dogs in warmer were measured to be at 112F with stated issued food probe thermometer. |
The PIC voluntarily discarded the items. |
Priority (P) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Frozen raw pork meats were being thawed in standing water in three compartment sink. The meats were measured to be at -3 with state issued food probe thermometer. The PIC was given proper methods to thaw frozen foods items. |
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Core (C) |
0 |
| 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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During the inspection, no food probe thermometer was observed at the firm to ensure the attainment and maintenance of food temperatures. |
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Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
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A gap wide enough for pest entry was observed to be formed between the two enty doors. |
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Core (C) |
1 |
| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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Washed pan was stored and airdry between the faucet and the wall which surface had some dust accumulations on the three-compartment sink. |
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Core (C) |
1 |
| 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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Chemical test strips were not available for chlorine. For Chlorine-based sanitizers: Immerse the strip into the sanitizing solution at room temperature, then immediately remove and compare to the color chart for between 50PPM and 100 PPM. |
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Priority Foundation (PF) |
1 |
| 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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Dust accumulations were observed on kitchen shelves and lids of the food containers. |
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Core (C) |
1 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
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Ceiling tiles above the retail area were not tightly sealed. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
out |
Kitchen area was cluttered with unused equipment, and it had dust accumulation. |
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Core (C) |
0 |