| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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PIC was unable to answer questions regarding proper cooling methods and temperatures. Cooling to 71*F within 2 hours and from 71*F to 41*F within 4 hours for a total of 6 hours. PIC was unable to answer questions regarding proper sanitizing levels.
I educated PIC on the correct temperatures' requirements for cooling. and proper sanitizing levels at time of inspection. |
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Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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The hand sink in the food prep area was observed to have chemical bottles stored in it at time of inspection. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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There was no hand soap observed to be available at the hand sink in the food prep area at time of inspection. |
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Priority Foundation (PF) |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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There were no paper towels observed at the hand sink in the food prep area at time of inspection. |
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Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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The microwave in the food prep area was observed to have a heavy build-up of food residue and debris from previous days use at time of inspection. |
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Priority Foundation (PF) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Observed fish and bulk meat being thawed in standing water in the middle compartment of the 3 bay sink.
2. Observed meat being thawed in the 3rd compartment of the 3 bay sink.
3. Observed frozen chicken in a food container being thawed at room temperature on the prep table at time of inspection. |
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| 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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There was no probe thermometer observed to be available at time of inspection. |
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Priority Foundation (PF) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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Observed numerous items in the retail reach in freezers that did not have required food labels with common name, ingredient list, allergens, quantity, name & address of manufacturer at time of inspection. |
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Priority Foundation (PF) |
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| 44,45 Utensils and equipment |
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| 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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There were no test strips observed to be available at time of inspection. |
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Priority Foundation (PF) |
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| 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 build-up of grease, food residue, and debris on the storage shelves of the prep tables and equipment in the kitchen area at time of inspection. |
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Core (C) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(5)(h) Toilet room cleaning frequency |
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Restroom was observed to have water accumulated on the floor due to a roof leak at time of inspection. |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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Observed a hole in the ceiling in the restroom due to a roof leak.
2. Observed holes in the sheetrock in the mop sink area of the establishment.
3. Observed water leaking from the ceiling above the hood vent at time of inspection. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Observed the floor in the kitchen under the 3 Bay sink and fryer equipment to have an accumulation of food residue and debris at time of inspection.
2. Observed the hood vent in the kitchen to have a heavy build-up of grease residue at time of inspection. |
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Core (C) |
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