| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
No paper towels in dispenser at handsink by 3 comp sink |
|
Priority Foundation (PF) |
0 |
| 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 |
Cutting board for potatoes has heavy black substance build up, not easy to clean |
|
Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
Ovens and microwave with heavy grease, food debris buildup. |
|
Priority Foundation (PF) |
0 |
| 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 |
Open chub of bologna in deli walk in cooler not date marked |
Opened today and date marked |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
in |
|
|
|
0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
Retail WIC without a visible themometer |
|
Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
in |
|
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|
0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
|
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0 |
| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
out |
Front doors of facility have a large gap between doors. |
|
Core (C) |
0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
in |
8-10 live flies in the deli serving area and kitchen |
|
Priority Foundation (PF) |
0 |
| 35,36 0080-04-09-.06(5)(l) Dead or trapped birds, insects, rodents, and other pests removed |
out |
2 dead roaches under the 3 compartment sink |
|
Core (C) |
0 |
| 42,43 Single service & gloves |
in |
|
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0 |
| 42,43 42 Single-service articles stored and used |
in |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
To go containers are hotbox serving area not inverted. (not turned upside down) |
inverted |
Core (C) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
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 |
Shelving in kitchen with heavy grease, flour and other debris |
|
Core (C) |
0 |
| 50 Toilet facilities; constructed, supplied, cleaned |
in |
|
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|
0 |
| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
out |
Trash can in restroom with out a lid. Cardboard box being used. Regular trash can must be used with a lid. |
|
Core (C) |
0 |
| 50 0080-04-09-.06(5)(h) Toilet room cleaning frequency |
out |
Restroom has a strong odor of urine. |
|
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)(b) Physical facilities shall be cleaned as often as necessary |
out |
Floors in the deli, mopsink area and walk in cooler with build up of food, dirt, black substances and other debris. Under cooler in kitchen, old dirty towels. |
|
Core (C) |
2 |