| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
Observed dishes stacked in basin of handwashing sink in kitchen prep area blocking access. |
PIC removed dishes from hand sink basin. |
Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
Observed no hand towels or drying devices present at handwashing sink in bathroom or at kitchen prep area. |
PIC installed paper towels at prep sink. |
Priority Foundation (PF) |
0 |
| 13 Food separated and protected |
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| 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 |
Observed cheese present in top of make table in direct contact with container of fish filets thawing. Observed raw chicken livers stored above ketchup in bottom of make table. |
PIC discarded cheese and removed ketchup from make table unit. |
Priority (P) |
0 |
| 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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Observed pink and black organic matter present inside of ice chute at fountain drink machine. Observed white organic matter present inside fountain drink nozzles. Observed white and brown organic matter present in nozzle of slushy machine. |
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Priority Foundation (PF) |
1 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
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Observed no chemical sanitizer present at time of inspection. |
Food preparation was halted and PIC had sanitizer delivered during this inspection. Diamond RTU sanitizer. |
Priority (P) |
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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Observed chicken biscuit in hot box to have internal temperature of 124F when measured with state issued inspector probe thermometer. |
PIC voluntarily discarded out of temperature item during this inspection. |
Priority (P) |
0 |
| 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(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Observed raid wasp killer stored on top of handwashing towel dispenser in kitchen prep area. Observed raid fogger stored in kitchen next to single service paper towels and above single service items. |
PIC voluntarily discarded of chemicals during this inspection. |
Priority Foundation (PF) |
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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Observed probe thermometer was non-functional at time of inspection. |
PIC obtained had new and functional probe thermometer delivered during this inspection. |
Priority Foundation (PF) |
0 |
| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
out |
Observed bagged ice prepared on site to have no labeling with firm name and address. |
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Priority Foundation (PF) |
0 |
| 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... |
out |
Observed frozen chicken wings stored out of packaging and directly on shelf of kitchen reach in freezer. |
PIC voluntarily discarded unpackaged items during this inspection. |
Core (C) |
0 |
| 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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Observed brown organic matter buildup on exterior of kitchen make unit. Observed yellow liquid pooled in bottom of kitchen make unit. Observed food debris present in bottom of 3 door kitchen reach in freezer. Observed green and black liquid present inside cabinet located beneath slushy machine. Observed excessive ice buildup present in novelty reach in cooler on retail floor. |
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Core (C) |
2 |