| 04,05 Hygiene |
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0 |
| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
out |
** Employee's drink cups were observed stored on the shelf under the prep tables in the food prep area. |
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Priority (P) |
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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. |
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** Build-up observed on the can opener. |
An employee in the kitchen voluntarily corrected during the inspection. |
Priority Foundation (PF) |
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| 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 |
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** Chlorine sanitizer concentration observed at 10 ppm in the sanitizer bucket. |
PIC voluntarily corrected during inspection. |
Priority (P) |
0 |
| 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, ... |
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** Observed different types of salad prepared by the firm without date marking in the display cooler.
** Cut pumpkins observed without date marking in the retail cooler. |
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Priority (P) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
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* Doors in the other restrooms were observed not self-closing. |
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Core (C) |
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| 50 0080-04-09.05(2)(c)2 If the food service establishment has more than 16 seats, two restrooms must be available. |
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** Observed the firm added a dine-in area with 10 11 tables (4 seats each/44 seat), and the firm has only one restroom for the customers. |
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Core (C) |
0 |