| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Bar B q with a use by date of 7/5, Chili with a use by date of 8/8 and hamburger meat with a use by date of 8/29 observed at time of inspection. Date Marking; Discard food after 7 days at 41F |
The Bar B Q with a use by date of 7/5, Chili with a use by date of 8/8 and hamburger meat with a use by date of 8/29 were discarded during the inspection. |
Priority (P) |
1 |
| 38,39 wiping cloth & washing produce |
in |
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0 |
| 38,39 38 Wiping cloths properly used and stored |
in |
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0 |
| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
out |
Wiping cloths observed in the food prep area not properly stored at time of inspection. |
|
Core (C) |
0 |
| 47,48,49 Plumbing |
in |
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|
0 |
| 47,48,49 49 Sewage and waste water disposal |
in |
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0 |
| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
out |
The facility mop sink observed at time of inspection to not be properly plumbed to allow waste water disposal through the sewer system. |
|
Priority (P) |
0 |