| 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 washing sink at front prep area blocked with bucket inside sink. |
Moved bucket and made sink accessible. |
Priority Foundation (PF) |
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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Excessive organic buildup on lids for steam table pans throughout locations in kitchen/prep areas. |
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Priority Foundation (PF) |
4 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Kitchen walk- in cooler- sliced deli meats in containers with discard dates Dec. 13 and today Dec. 15
Open dairy creamers at retail refrigerated display going over 7 days on open creamers dated Dec. 14 to Dec. 28 |
Pulled and discarded deli meat at time of noting. |
Priority (P) |
2 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Kitchen air drying area- Excessive pitted and scorning on cutting boards handing at ware wash sink area. No longer cleanable/durable. |
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Priority (P) |
0 |
| 46 Non-food contact surfaces clean |
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0 |
| 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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Kitchen prep areas- outside of equipment/doors on coolers/freezers crusty organic buildup up.
Throughout kitchen/prep areas unused equipment collecting dirt residue causing clutter in areas. |
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Core (C) |
0 |