| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.05(2)(d)1 Handwashing Sinks located in food preparation, food dispensing, warewashing, and toilet rooms |
out |
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Priority Foundation (PF) |
0 |
| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
out |
The front food service hand washing sink was observed to be inaccessible when the inspection began. |
Person in charge removed items from hand washing sink at the front service food area during the inspection. |
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
The first soda machine was observed to have excessive amount of black substance and yeast build up. |
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Priority (P) |
0 |
| 40,41 Utensils |
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0 |
| 40,41 40 In use utensils properly stored |
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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. |
out |
The ice scoop at the large ice machine in the back storage area was observed to be stored uncovered and unprotective. |
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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 |
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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 |
Cutting board at the makeshift unit of the food service area was observed to be heavy scored. |
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Priority (P) |
0 |
| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
out |
Splash between the hand sink and mop sink is damage/broken in the back hand washing sink. |
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Core (C) |
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 |
The back part on the top of the makeshift unit was observed to have excessive amount of dried food residues and build up. The bottom under the front counter cold holding unit was observed to have excessive amount of dried food residues and build up on the bottom of the cold holding unit, the sides and door slides. The racks in the milk retail display walk in cold holding unit was observed to have excessive amount of dried food residues, build up and dust. |
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Core (C) |
0 |
| 47,48,49 Plumbing |
in |
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0 |
| 47,48,49 49 Sewage and waste water disposal |
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0 |
| 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 |
out |
Excessive amount of pooling water was observed on the bottom of the makeshift unit were foods and containers of foods were observed to be stored. |
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Priority (P) |
0 |
| 50 Toilet facilities; constructed, supplied, cleaned |
in |
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0 |
| 50 0080-04-09-.06(5)(h) Toilet room cleaning frequency |
out |
The women's restroom was observed to have excessive amount of buildup in the toilet. |
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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 |
The fan guard in the walk-in cold holding units had excessive amount dust. The floors in the walk-in cold holding unit had excessive amount of dried food residues, build up and trash. The floors under the bag in the box soda syrup racks were observed to have excessive amount of dried food residues, build up and trash. |
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Core (C) |
0 |
| 53 Ventilation, lighting, and designated areas used |
in |
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0 |
| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
out |
Adequate lighting intensity was not available in the back storage area where the large ice machine was observed to be stored. |
|
Core (C) |
0 |