| 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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storing utensil brush and sanitize bucket in hand sink at 3 compartment sink/prep area |
do not use hand sink for storage. Hand sink only for hands. |
Priority Foundation (PF) |
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| 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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Even though sanitizer is available at 3 compartment sinks for proper sanitizing not being practiced. |
always wash rinse sanitize properly all pans/utensils/food contact surfaces. |
Priority (P) |
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| 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)8 Date Marking; Discard food after 7 days at 41F |
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Retail creamer dispenser whole milk date 6/12/23- today 6/21/23- over 7 days |
follow date marking 7 days with the first day opening counting as first day then 6 more days. If want to go more than 7 days need to apply for variance. |
Priority (P) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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employee prepping food did not have on hat or hair net when prepping food. |
Employees should wear hat or hair net when preparing/prepping food. |
Core (C) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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food pans observed nesting inside each other on shelf still wet. |
allow food pans/utensils to completely dry before nesting inside each other. |
Core (C) |
2 |
| 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(5)(a)4 Warewashing equipment shall be cleaned before use, to prevent recontamination, and at least every 24 hours if used. |
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3rd sink at ware wash sinks the one sanitizer would go in has crumbs, waste in sink. |
clean sinks then set up correctly wash rinse sanitize. |
Core (C) |
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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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retail shelves excessive dust build up. |
dust retail shelves more frequently. |
Core (C) |
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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 |
out |
front door sprung no longer closing properly and leaving gap at top of door. |
retail front door. |
Core (C) |
0 |