| 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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Hand sink near the 3-bay sink had cardboard boxes on top of the basin with gloves and food debris inside the sink. |
PIC relocated boxes and gloves. |
Priority Foundation (PF) |
1 |
| 16,17,18 cooking, reheating, cooling |
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| 16,17,18 17 Reheating procedures for hot holding |
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| 16,17,18 0080-04-09-.03(4)(c)3 Reheated for Hot holding -Commercially processed (135F) |
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Self-Serve Retail Warmer- Using a state issued and calibrated probe thermometer Egg/ Sausage Sandwiches were 103 degrees, below the safe hot holding temperature of 135 degrees. |
Employee had placed sandwiches in warmer within 15 minutes of temperature being checked and was allowed to heat sandwiches to at least 135 degrees. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
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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- Kitchen Counter- Using a state issued and calibrated probe thermometer an open bottle of Home Style Ranch (49) and Butter-Milk Ranch (65) and Open Hot sauce (45) were on the counter at time of inspection with manufacture instructions to keep refrigerated. //// #2- Walk-in Kitchen Cooler- Using a state issued and calibrated probe thermometer several foods were holding above the safe cold holding temperature of 41 degrees. |
Employee discarded bottles of ranch above 41 degrees and food items requiring to be kept 41 degrees or less in the walk-in kitchen cooler. |
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 |
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Bottles of Glass cleaner stored above single service gloves |
Employee relocated glass cleaner to another shelf away from gloves. |
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... |
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Donut Case- At time of inspection, Self-Serve donuts did not have an ingredient list or allergen information for customers. |
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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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Boxes of food stored on the walk-in Kitchen cooler and walk-in kitchen freezer floors at time of inspection. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(4)(b) Fixed equipment shall be spaced to allow cleaning, sealed to adjoining walls, spaced at least 6inches from the floor |
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Sink next to oven is coming off the wall and is not sealed to adjoining wall, exposing anchor screws and a not easily cleanable surface. |
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Core (C) |
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| 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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Back Storage room- Fountain Drink Syrup on floor in storage room, needs to be mopped and cleaned. |
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Core (C) |
3 |
| 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(5)(a) Maintained in good repair |
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Walk-in Kitchen Cooler- At time of inspection the walk-in cooler was 50 degrees and getting warmer. Walk-in cooler was not able to maintain refrigerated foods at 41 degrees or below. |
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Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
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Food Storage room- Room next to the kitchen where canned and jarred food is stored did not have any lighting at time of inspection. |
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Core (C) |
0 |