| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed items stored in the upstairs prep area hand wash sink at time of inspection.
Observed the hand wash in the kitchen area at the three compartment sink to be blocked with a hose cart at time of inspection. |
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Priority Foundation (PF) |
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| 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 food soil build-up on the buffalo chopper blades, mixer head and can opener blade at the time of inspection.
Observed heavy food stain build-up on the cutting boards at the time of inspection. |
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Priority Foundation (PF) |
0 |
| 19,20 safe temperature holding |
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| 19,20 20 Cold holding temperature |
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| 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 |
Observed a container of cole-slaw in the prep area under counter cooler to have a temperature of 59 degrees as checked with TDA calibrated probe thermometer at the time of inspection. |
Cole-Slaw was discarded at the time of inspection. |
Priority (P) |
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| 21,22 Date & Time for food safety |
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| 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 food items in prep coolers and reach in coolers with no date marking. |
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Priority (P) |
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| 44,45 Utensils and equipment |
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0 |
| 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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Noted that were no sanitizer test strips for quaternary ammonia testing available at the time of inspection. |
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Priority Foundation (PF) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
out |
Observed a jacket and hat stored on the rack with clean and sanitized food containers at the time of inspection. |
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Core (C) |
0 |