| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.05(2)(d)1 Handwashing Sinks located in food preparation, food dispensing, warewashing, and toilet rooms |
out |
No hand sink at front warmer area where chicken tenders, potato logs and rolls are not in individual packaged containers. Therefore, need hand sink at this location due to being food dispensing area. |
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Priority Foundation (PF) |
1 |
| 19,20 safe temperature holding |
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0 |
| 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 |
out |
2-Chicken and dressing containers date marked previous days. PIC stated took out of freezer Monday had in cooler then took out from cooler today put on prep table in kitchen to get to thaw completely. When checking temps of containers 59 & 64 in danger zone. |
Voluntarily discarded at time of noting. Trained on thawing in walk in cooler not room temperature. |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
out |
Probe thermometer used at cooking area not working. |
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Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Kitchen- #10 cans stored under raw kitchen prep station with cans having dry white organic buildup on outside lids of cans from raw chicken breading. |
Clean and keep food containers in area that the raw chicken breading will not get on outside of containers. |
Priority (P) |
2 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
Kitchen walk- in freezer- Excessive ice buildup on all cases of food on right side shelves and back area of freezer. |
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Core (C) |
2 |
| 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... |
out |
Kitchen- walk in freezer cases and containers of food on floor.
Case of cans on floor at kitchen prep tables. |
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Core (C) |
0 |
| 37 Personal Cleanliness |
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0 |
| 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 |
No hat or hair net worn by employee working/cooking food in kitchen.
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Core (C) |
2 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
kitchen- water lines leaking under 3 bay sinks and under hand sink with bucket under them to catch water. |
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Core (C) |
1 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
kitchen- Employee charging phone on condiment prep table. |
Moved phone to different location not at a prep area. |
Core (C) |
0 |