| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
out |
Hand sink in women rest room and at raw meat prep area not getting to 100F. |
Hot water at hand sinks reaches a minimum of 100F when washing hands. |
Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
out |
no hand washing sign at hand sink in kitchen. |
have hand washing sign at all hand sinks. |
Core (C) |
1 |
| 13 Food separated and protected |
in |
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| 13 0080-04-09-.03(3)(b)1(i)(I) Raw animal foods must be kept separate from ready to eat foods at all times |
out |
Pan of raw meat over ready to eat food in stainless cooler. |
keep raw meat under ready to eat food. |
Priority (P) |
0 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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| 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 |
No date marking on pans of cooked on-site meat in stainless cooler. |
Date mark cooked meat in cooler. |
Priority (P) |
1 |
| 33 Thermometers provided and accurate |
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0 |
| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
No probe thermometer provided to monitor food when cooking. |
Have probe thermometer to monitor food temps. |
Priority Foundation (PF) |
0 |
| 35,36 Pests & contamination |
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0 |
| 35,36 35 Insects, rodents, and animals not present |
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0 |
| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
out |
Air gap between exterior ceiling/roof in kitchen area above back door area. |
Enclose exterior air gap in kitchen area. |
Core (C) |
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
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0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
Stainless cooler- Cook cool down meats, chopped onions, lettuce in pans not covered or protected. Ready to eat bread store in white trash bag.
Open bags of food not closed left open.
Store cooked pork skins not covered or protected on unused equipment. |
Keep food covered/protected. store ready to eat food in food grade bag. Keep food bags closed. |
Priority (P) |
5 |
| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
Food bag stored directly on floor. |
Keep all food containers 6 inches off floor. |
Core (C) |
0 |
| 51,52 Facilities |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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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 |
Kitchen- ceiling damage/missing/stained. No longer constructed as smooth easy cleanable. |
ceiling smooth/easy cleanable. |
Core (C) |
1 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
hot water needs repair at hand sinks that will not get to at least 100 or higher. |
make repairs |
Core (C) |
3 |