| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(a) Designated person in charge present |
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No person in charge present at time of inspection |
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Priority Foundation (PF) |
0 |
| 01 0080-04-09-.02(1)(b) Demonstration of knowledge |
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Person in charge arrived at end of inspection and does not have knowledge needed for food safety at this facility. Does not know about sanitizing, temperatures, -- leaving food safety guidelines today. |
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Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 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 |
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paper towel dispenser over drain board for 3 compartment sinks. |
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Core (C) |
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| 13 Food separated and protected |
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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 |
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walk in cooler- storing cases of raw chicken over cases of beer. |
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Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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breading containers organic build up on inside of containers. |
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Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(d)1 Sanitizers level over manufacture's suggested use |
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Sanitizer at 3 compartment sink area lemon flavored should not have flavor in the sanitizer. |
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Priority (P) |
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| 34 Food Properly labeled |
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| 34 0080-04-09-.03(6)(b) Food Label (common name, ingredient list, allergens, quantity, name & address of manufacturer), bulk food card/sign/placard; exempt for bulk unpackaged foods portioned to co... |
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No labeling on ice bagged on site and in retail freezer. |
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Priority Foundation (PF) |
1 |
| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 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. |
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No handles on scoops used in breading containers. Ice scoop not covered or protected on top of the ice machine. |
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Core (C) |
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| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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Priority (P) |
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| 44,45 0080-04-09-.04(2)(b) All multiuse equipment must be cleanable including food contact, CIP, lacking "V" threads, oil filtering, can openers, nonfood contact, shelving, and ventilation hoods |
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using stained cardboard red bull box to store to go trays in at warmer area. |
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Priority Foundation (PF) |
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| 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 |
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lid on chest freezer at cooking/3 compartment sink area insulation exposed no longer designed for easy cleaning/durable. |
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Core (C) |
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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(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Test strips not found to test sanitizer. |
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Priority Foundation (PF) |
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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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Kitchen/prep area- rolling cart shelves organic build up, shelve above grill/stove dripping organic matter, shelves at ingredient storage organic build up, walk in cooler ceiling area dust build up. Walls in kitchen behind 3 compartment sink area and prep areas organic build up. Retail area boxes for Frito lay and brims chips excessive grease on boxes need changing. |
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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 |
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weatherstripping needs repair between front doors. |
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Core (C) |
0 |