| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
Hand sink near the 3-Bay sink did not have a drying device at time of inspection. |
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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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Service area warmer- Using a state issued and calibrated probe thermometer, Corn dogs were between 82 to 83 degrees, below the hot holding temperature of 135 degrees. |
PIC used the firms own thermometer and received similar temperatures and discarded corn dogs. |
Priority (P) |
1 |
| 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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At time of inspection firm created and bagged ice did not have the name & address of manufacturer. |
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Priority Foundation (PF) |
0 |
| 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. |
out |
Kitchen- Employees were preparing sandwiches without wearing hair restraints such as hats, hair coverings while working with exposed food. |
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Core (C) |
0 |
| 42,43 Single service & gloves |
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0 |
| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Box with single use cups and lids stored on the floor near the carry out window that is no longer in use. |
PIC relocated box of lids and cups to area off the floor. |
Core (C) |
0 |
| 44,45 Utensils and equipment |
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0 |
| 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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3 bay sink- Firm uses a lactic acid-based sanitizer but did not have any lactic acid test strips at time of inspection. |
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Priority Foundation (PF) |
3 |
| 53 Ventilation, lighting, and designated areas used |
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0 |
| 53 0080-04-09-.06(2)(b)2 Ventilation/hood system/filtration installed not to cause contamination |
out |
Kitchen- Hood/ vents have food debris/ breading material on top of the of the hoods, above the fryers and where food is cooked. |
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Core (C) |
0 |