| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
No soap at hand sink in women restroom |
keep soap at all hand sinks. |
Priority Foundation (PF) |
0 |
| 13 Food separated and protected |
in |
|
|
|
0 |
| 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 |
Case of eggs stored over ready to eat food in kitchen walk in cooler. |
Store eggs under ready to eat foods. |
Priority (P) |
0 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Pans, grates at clean storage area organic build up on outside and inside equipment.
Potato cutter on wall above sink old build up on blades and interior areas of cutter. |
All food contact surfaces should be clean. |
Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
Inside microwave organic build up inside cavity. |
Clean microwaves at a minimum of every 24 hours. |
Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
Sanitizer not being set up properly using as 2nd step not at last step. |
Wash rinse sanitize. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 20 Cold holding temperature |
in |
|
|
|
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 |
Stainless freeze in kitchen area-open cases of Beef patty, egg roll, Crispito probed with state certified thermometer with temperatures between 46 and 50 degrees. Volunterily discarded at time of noting. |
Keep all food at 41 or below. |
Priority (P) |
1 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
|
|
|
0 |
| 35,36 0080-04-09-.06(2)(b)5 Outer Openings - Protected |
out |
air gap between front doors between doors- ink pen goes between doors at floor area to outside and also up higher between doors. |
Repair air gap between doors. |
Core (C) |
1 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 40 In use utensils properly stored |
in |
|
|
|
0 |
| 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. |
out |
Warmer- tongs not covered or protected.
Pizza prep cooler- cutter not covered or protected.
stove- tons handing on oven door not covered or protected. |
Keep utensils in use covered/protected. |
Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
0 |
| 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 |
out |
walk in kitchen cooler and kitchen- shelves rusty no longer cleanable. |
All multiuse equipment should be durable/cleanable. |
Priority Foundation (PF) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
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 |
Fountain area- shelves under counters black organic build up. Shelves in kitchen walk in cooler old build up. Outside of equipment in kitchen organic buildup. |
Nonfood contact surfaces should be cleaned as often as needed to not allow build up. |
Core (C) |
1 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
in |
|
|
|
0 |
| 51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. |
out |
Outside grease container and outside of dumpster excessive black buildup need cleaning. |
keep outside of waste containers clean. |
Core (C) |
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Walk in freezer- excessive ice buildup on floor, stainless freezer no keeping food frozen or even below 41. Foul smell from drain lines need cleaning. |
Maintain repairs. |
Core (C) |
1 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Floor and wall behind equipment in kitchen area grease build up. |
Clean areas as often as necessary to prevent grease build up . |
Core (C) |
1 |