| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
out |
Observed 2 hand sinks in bakery area to not reach 100 degrees F after letting water run for over 5 minuets. Hand sink by cake decorating area reached 86 degrees F and hand sink by ovens reached 83 degrees F when checked with inspector's probe thermometer. |
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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. |
out |
Observed brown organic matter on metal guard on ice chute at pepsi fountain machine.
Observed dried orange/brown/ white organic matter on inside of juice machine stored clean.
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Juice employee broke down and cleaned juicing machine. |
Priority Foundation (PF) |
1 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Observed no documented cleaning frequency on in use pizza cutter and pizza cut guide. |
Concessions employee placed items at triple sink to be washed. |
Priority (P) |
0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
Observed employee in concessions area run sanitizer water over food contact utensils. Per manufacturer instructions, items have to be submerged for 30 seconds.
Observed dish machine in bakery to not reach required temperature for hot water sanitizing. After running dish machine 5 times, the highest temperature recorded is 157 degrees F. |
Inspector had employee fill sanitizer basin of sink and properly sanitize dishes. |
Priority (P) |
0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Observed sanitizer solution in prepared foods/ sushi area triple sink to have a temperature of 139 degrees F when checked with inspectors probe thermometer. Per manufactures instructions, water temperature solution should be 65-75 degrees F. |
PIC emptied sanitizing solution and refilled with proper water temperature. |
Priority Foundation (PF) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 22 Time as a Public Health control |
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0 |
| 21,22 0080-04-09-.03(5)(a)9(i) Time as a Public Health control- written procedure |
out |
Observed no written procedure for pizzas and hotdogs help by time in concessions area. All food items had internal temperature over 135 degrees F when checked with inspector's probe thermometer. |
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Priority (P) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Observed bakery did not have test strips or waterproof thermometer for testing mechanical dishwasher. |
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Priority Foundation (PF) |
1 |