| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No paper towels at hand sink for kitchen and warmer area. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
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No hand washing signs at hand sinks in rest rooms. |
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Core (C) |
1 |
| 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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Fountain machine spouts have white organic matter buildup on spouts. |
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Priority Foundation (PF) |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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kitchen prep area- Raw chicken breading container wet organic matter inside breading mix and sides of bowl and bowl used as lid that has been in service 4:30 this morning- going over 4 hours of cleaning/sanitizes at an ambient temperature. |
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Priority (P) |
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| 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)1 Reheating for Hot Holding- general (165F) |
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Today viewed over 200 different wrapped breakfast meats biscuits, meats croissant in prep cooler when asking about the wrapped breakfast items stated they heat/cook the meats/eggs then make up the breakfast sandwiches put in prep cooler then reheat in warmer. A warmer is not a proper piece of equipment to reheat food. Will not get product to 165 or higher. Warmer is for keeping food at 135 or higher once food has been heated. |
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Priority (P) |
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| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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No date marking on over 200 store packaged breakfast meat biscuits/meat croissants in prep cooler in kitchen. No date marking on store cut peppers and onions in pizza pre cooler that have been in cooler over 24 hours.
retail coffee station - No date marking on half and half dispenser cream temperature controlled. |
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Priority (P) |
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| 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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Ice bagged on site in outside ice freezer no facility name and address on bags. |
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Priority Foundation (PF) |
1 |
| 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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Air gap between front entrance doors. Pen goes between the door to the outside were doors meet floor. |
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Core (C) |
1 |