| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
There was no soap at the restroom hand sink. |
|
Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
There were no drying devices at the hand sinks. |
|
Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
The deli slicer was observed unclean (no meat had been sliced for the day). |
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Priority (P) |
0 |
| 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 |
Shredded cheese in the pizza toppings cooler was 60 degrees (read with the state calibrated thermometer). |
The PIC disposed of the cheese. |
Priority (P) |
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 |
There was no date marking system in place for any of the sliced deli meats or pizza toppings (PIC stated that toppings are changed out every two days). |
|
Priority (P) |
3 |
| 44,45 Utensils and equipment |
in |
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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 |
Chemical test strips were not available. |
|
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 |
The walk-in cooler vent guards and cooling unit had residue on it. There was rust on the retail shelves. There was black residue on the beverage racks. |
|
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(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
out |
The ceiling tile in the retail area is missing and has damage to it.The bottom of the wall in the restroom near the hand sink had a hole in it. |
|
Core (C) |
1 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
The walk-in cooler was reading at 61 degrees (no products that require refrigeration were stored there during this inspection-milk was out of stock). The hot water heater pipe is leaking water onto the floor. The pizza topping cooler was above 41 degrees (59 degrees) and need to be checked. |
|
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
The walk-in cooler floor under the beverage racks need to be cleaned. The floor in the prep area needs to be cleaned near the three-compartment sink. |
|
Core (C) |
0 |