| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
Observed personal items stored in the prep/ware wash area hand sink basin. |
PIC removed items from hand sink basin. |
Priority Foundation (PF) |
4 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
Observed no paper towels or hand drying devices available for restroom and kitchen hand wash sink.
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Priority Foundation (PF) |
2 |
| 14 Food contact surfaces; clean and sanitized |
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| 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 |
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Observed firm did not have any approved food contact sanitizer in firm at beginning of inspection. Firm only had lavender scented bleach available, which is not an approved sanitizer. |
PIC voluntarily procured approved bleach during inspection.
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Priority (P) |
2 |
| 19,20 safe temperature holding |
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0 |
| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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Observed the majority of food items in the hot holding case were being held below 135F when temperatures were taken with inspector's probe thermometer. See above for temperature details. |
PIC voluntarily discarded all items that were being held below 135F. |
Priority (P) |
1 |
| 33 Thermometers provided and accurate |
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| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
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Firms only available probe thermometer was not in working order. |
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Priority Foundation (PF) |
1 |
| 44,45 Utensils and equipment |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Observed both of firm's only chlorine test kits had expired on June 1st, 2025. |
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Priority Foundation (PF) |
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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Observed significant ice build up in firm's chest freezer. Observed several non-food contact surfaces in kitchen were soiled with greasy and/or sticky residues. |
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Core (C) |
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| 47,48,49 Plumbing |
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| 47,48,49 47 Hot and cold water available |
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| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
out |
Observed firm did not have hot water turned on at the beginning of the inspection. |
Firm turned on hot water, and was able to get hot water to all necessary sinks. |
Priority Foundation (PF) |
0 |