| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
Observed handwash sink in the food preparation area to not have soap available. |
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Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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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 only using hot water and detergent to clean a food contact pan. Employee was also only washing dishes inside of a single basin sink. |
Inspector informed PIC of the violation who instructed the employee to reclean and re-sanitize affected equipment. |
Priority (P) |
0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Observed sanitizer bucket with bleach and detergent mixed together, making chlorine test strip reading inaccurate. |
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Priority Foundation (PF) |
0 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
Observed no available probe thermometer within the firm. |
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Priority Foundation (PF) |
1 |
| 35,36 Pests & contamination |
in |
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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)(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 |
Observed several food items within storage containers to be stored in direct contact of the floor within the firm's walk-in cooler. |
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Core (C) |
1 |
| 40,41 Utensils |
in |
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0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
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0 |
| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
out |
Observed pans being stored as clean to be wet nested in the kitchen food preparation area. |
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Core (C) |
0 |
| 42,43 Single service & gloves |
in |
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0 |
| 42,43 43 Gloves properly used |
in |
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0 |
| 42,43 0080-04-09-.03(3)(d)5 Single-use gloves shall be used for only one task and discarded when damaged or task has changed. |
out |
Observed employee not to change gloves after handling raw chicken and then using a clean, dry wiping cloth to clean a in-use cutting board in the food preparation kitchen. |
Inspector informed PIC of the violation, PIC had employees reclean and re-sanitize both the wiping cloth and the cutting board before continuing production. |
Priority (P) |
1 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Observed firm to have no available chlorine test strips. |
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Priority Foundation (PF) |
0 |
| 47,48,49 Plumbing |
in |
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0 |
| 47,48,49 49 Sewage and waste water disposal |
in |
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0 |
| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
out |
Observed condensate wastewater from the kitchen preparation cooler to be draining directly onto the floor. Employees were able to contain leak, and an appropriate floor drain was located underneath the cooler to the side. No order of closure was issued for the area. |
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Priority (P) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
out |
Observed lights within the walk-in cooler storing TCS items to not be working. |
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Core (C) |
0 |