| 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 |
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Hand sinks in the Bakery no paper towels |
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Priority Foundation (PF) |
3 |
| 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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n Cafe- All three fountain drink machines have pink and black organic build up in the ice chute that ice touches and passes through. Fountain machines need to be cleaned and sanitized. |
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Priority Foundation (PF) |
2 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
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Priority Foundation (PF) |
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)(d)1 Sanitizers level over manufacture's suggested use |
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Meat prep ware wash sink and cafe sanitizer tested over 400 ppm |
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Priority (P) |
0 |
| 40,41 Utensils |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
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bench scrapper stored in meat prep area against wall at knife holder |
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Core (C) |
0 |
| 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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vent fan guars excessive dust build up over prep table in meal prep area , vent fan guards in meat WIC |
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Core (C) |
0 |