08 Adequate handwashing sinks properly supplied and accessible |
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0 |
08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
No paper towels at hand sink in rest room. |
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Priority Foundation (PF) |
0 |
14 Food contact surfaces; clean and sanitized |
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14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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kitchen- food probe thermometer organic build up on stem of thermometer. |
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Priority Foundation (PF) |
0 |
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(1) Chemicals shall have identifying Information |
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Chemical spray bottles not labeled in kitchen area. |
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Priority Foundation (PF) |
0 |
32 Approved thawing methods |
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32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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thawing cases of raw gizzards at room temperature on floor in kitchen. Explained to owner and employees have to keep under running water or thaw in cooler. |
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Core (C) |
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33 Thermometers provided and accurate |
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33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
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thermometer not observed in warmer |
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Priority Foundation (PF) |
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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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Ice bags in retail freezer that are bagged on site do not have facility name and address on bags. |
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Priority Foundation (PF) |
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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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Ice scoop not covered at 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(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
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Kitchen- lid on chest freezer damage/insulation exposed. |
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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)(a)2 Warewashing sink must have 3 compartments and be adequately sized for equipment being washed |
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Not enough stoppers for 3 compartment sinks to catch sanitizer for sanitizing. |
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Priority Foundation (PF) |
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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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No test strips provided to test sanitizer used - bleach- left a few strips for them to use until can purchase some. |
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Priority Foundation (PF) |
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50 Toilet facilities; constructed, supplied, cleaned |
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50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
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No lid on trash can in customer restroom. |
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Core (C) |
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50 0080-04-09-.06(5)(h) Toilet room cleaning frequency |
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restroom at kitchen area needs cleaning. |
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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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kitchen- cold water at hand sink not working properly, floor and ceiling tile damage need repair. Customer rest room toilet needs repair. |
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Core (C) |
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51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
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outside- trash on ground and on sidewalks. |
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Core (C) |
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51,52 0080-04-09-.06(5)(m) Maintenance tools such as brooms, mops, vacuum cleaners need to be properly stored; mops stored to air dry. |
out |
maintenance supplies stored in storage area with chest freezers. |
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Core (C) |
0 |