| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
Observed the women's restroom to have an empty soap container. |
PIC voluntarily refilled the soap container in the women's restroom. |
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. |
out |
Observed moist, black organic matter in the ice chute of the soda machine located on the retail floor beverage station. |
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Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
Firm observed not to have in-use utensils (tongs) equipment stored at ambient temperature on a four-hour cleaning frequency. When asked how often the tongs and other utensils are cleaned, employee stated they are cleaned daily. Inspector discussed the need to come up with a system that ensures a complete wash, rinse, and sanitize cleaning at least once every four hours. |
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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 |
Observed no date marking system in place as there were open packages of hot dogs and taquitos without date labels located in the prep line cooler. Observed the dairy creamers without date labels located in the dairy creamer dispenser on the retail floor.
Opened food items and items prepared in house are required to have a shelf life of no more than seven days(day of production plus 6 days). |
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Priority (P) |
0 |