| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Observed heavy build-up of food residue and debris from previous days use on the slicer on prep table in kitchen area.
2. Observed heavy build-up of food residue and debris from previous days use on the potato French fry press at time of inspection. |
Manager voluntarily cleaned the equipment at time of inspection. |
Priority Foundation (PF) |
1 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
out |
Internally checked temperatures With a TDA probe thermometer on items consisting of Tuna salad, BBQ Pork, commercially processed sausage patties, sliced bell peppers, and Deli ham slices that were temping between 48*F and 58*F at time of inspection. |
Manager voluntarily discarded product at time of inspection. |
Priority (P) |
1 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 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, ... |
out |
Observed numerous food storage containers consisting of Sliced deli meats (Turkey, Ham, Roast beef), Sliced vegetables (Tomatoes, peppers, Onions) BBQ Pork, and Tuna salad that were not date marked 6 days beyond creation for a total of 7 days. Educated PIC on proper date marking procedures at time of inspection. |
|
Priority (P) |
1 |
| 23 Consumer Advisory for raw or undercooked foods |
in |
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0 |
| 23 0080-04-09-.03(6)(c) Consumer Advisory must be posted when Raw, Undercooked, or Not Otherwise Processed animal foods are offered for consumption. |
out |
Observed that there was not a consumer advisory available at time of inspection. Facility cooks raw shell eggs to order for consumers. |
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Priority Foundation (PF) |
0 |
| 34 Food Properly labeled |
in |
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0 |
| 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 |
Facility was observed to be selling gallon tea and lemonade in retail coolers without required Food labels at time of inspection. |
|
Priority Foundation (PF) |
0 |
| 40,41 Utensils |
in |
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0 |
| 40,41 40 In use utensils properly stored |
in |
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0 |
| 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. |
in |
Observed cleaned and sanitized utensils improperly stored without handles up at time of inspection. |
|
Core (C) |
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 cleaned food storage containers wet stacked not properly air dried at time of inspection. |
|
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
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0 |
| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
out |
Observed the cutting boards at the prep tables in the kitchen area to be heavily scored not easily cleanable or smooth at time of inspection. |
|
Priority (P) |
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 that the facility did not have test strips available at time of inspection. |
|
Priority Foundation (PF) |
0 |
| 46 Non-food contact surfaces clean |
in |
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0 |
| 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 |
Observed food residue and debris on the prep tables underneath the equipment and in the ice machine tracks at time of inspection. |
|
Core (C) |
1 |
| 47,48,49 Plumbing |
in |
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0 |
| 47,48,49 48 Plumbing installed; backflow devices |
in |
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0 |
| 47,48,49 0080-04-09-.05(2)(c)3 At least one service sink or one curbed cleaning facility equipped with a floor drain shall be provided; Toilets shall not be used for the disposal of mop water and s... |
out |
The facility does not have a mop sink available at time of inspection. |
|
Core (C) |
0 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Observed the floor of the facility to be in poor repair with broken and missing tiles throughout the facility at time of inspection. |
|
Core (C) |
1 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed the walls in the kitchen area to have a build-up of food residue and debris at time of inspection. |
|
Core (C) |
0 |