| 06,07 Hand Hygiene |
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0 |
| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
out |
observed employees not washing hands before putting on gloves then putting on hair net when returning to work |
should put on hair net then wash hands then put on gloves when returning to work. |
Priority (P) |
0 |
| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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no paper towels at hand sink in kitchen. |
have paper towels - way to dry hands at all hand sinks. |
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 |
pizza pans on top of pizza oven black organic build up. |
pans should be cleaned more often. |
Priority Foundation (PF) |
3 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
bowls of breading for raw chicken/fish observed wet and dry organic matter in breading and on inside of bowels. |
clean and sanitize breading containers used with raw meat every 4 hours if keeping at room temperature. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
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no date marking on fully cooked rte pizza topping in pizza condiment cooler, pan of fully cooked bbq, pan of thawed hot dogs in walk in cooler. |
date mark rte food when mfg seal broke and in coolers. |
Priority (P) |
0 |
| 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... |
out |
ice bagged on site in retail ice freezer on side walk no facility name or address |
label bags of ice with facility name and address if bagging ice on site. |
Priority Foundation (PF) |
2 |
| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 40,41 0080-04-09-.03(3)(d)2 In use utensils for food preparation or dispensing shall be stored properly; handle above food, or in running water, and protected. |
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ice scoop on top of ice machine not covered or protected |
keep ice scoop covered when not in use. |
Core (C) |
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. |
out |
outside of equipment grease build up. |
clean outside equipment more frequently. |
Core (C) |
0 |
| 47,48,49 Plumbing |
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| 47,48,49 49 Sewage and waste water disposal |
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| 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 |
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mop sink block with damaged product and also blocked by shelf that cannot get to mop sink to discard soiled mop water. |
make mop sink accessible. |
Priority (P) |
0 |
| 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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water leaking onto floor from ceiling in kitchen area. |
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Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
floor and walls in kitchen area grease build up around equipment and on wall at equipment area. Floor in kitchen area walk in cooler and freezer spillage and trash. |
clean areas more frequently. |
Core (C) |
2 |