| 01 PIC present, Knowledgeable, Duties |
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| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
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A lack of managerial control is demonstrated by 3 priority violations with repeats. |
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Priority Foundation (PF) |
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| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No paper towels or drying device was available at the kitchen hand sink. |
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Priority Foundation (PF) |
3 |
| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
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No hand washing sign was observed at the kitchen hand sink or in the men's restroom. |
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Core (C) |
2 |
| 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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Black organic buildup was observed inside the ice chute of the Coca-cola soda fountain. Black and pink build up was observed on the deflector shield of the ice maker machine. |
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Priority Foundation (PF) |
2 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
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The breading container used for breading raw chicken is stored at ambient room temperature. The cook states that the breading is changed once a day. |
Discussed that the breading has to be changed every 4 hours when kept at room temperature. Discussed setting up a system to know when the breading must be changed. |
Priority (P) |
1 |
| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
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The warmer table was scanned with an infrared thermometer at 140 degrees. Foods in the warmer table were scanned with an infrared thermometer at under 135 degrees. Multiple food items were probed with a state issued calibrated thermometer below 135 degrees. Chicken livers 105. Fried chicken 106. Burrito 102. |
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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, ... |
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There is no date marking on the boxes of creamer in the retail creamer dispenser. The PIC showed the inspector another box of the creamers in storage with a best if used my date on them. Inspector explained that these must be date marked to be discarded 6 days after opening. |
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Priority (P) |
4 |
| 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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An unlabeled spray bottle of clear liquid was observed on a rack of cleaning supplies. The cook smelled it and stated it was sanitizer water. |
Discussed that all chemical bottles must be label with their contents. |
Priority Foundation (PF) |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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A can of carpet dye, a can of Raid flying insect insecticide, and a bottle of shampoo were observed stored on a shelf by the kitchen prep table. |
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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 made on site do not have the name and address of the facility on them. |
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Priority Foundation (PF) |
4 |
| 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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Two pairs of tongs were observed uncovered and not protected from contamination at the warmer table. |
The cook placed the tongs inside a paper bag at the warmer. |
Core (C) |
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| 46 Non-food contact surfaces clean |
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| 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. |
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The drain tray of both soda fountains is extremely dirty. |
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Core (C) |
2 |
| 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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There is excessive ice build up inside the orange novelty freezer. Needs to be defrosted. |
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Core (C) |
3 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Excessive food debris was observed on the floor of the walk in freezer. |
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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. |
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Multiple mops were overserved stored inside a bucket of mop water next to the mop sink. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
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The light bulbs in the warmer table are not shielded or shatter resistant. |
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Core (C) |
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| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
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The light bulbs in the walk in freezer would not turn on. |
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Core (C) |
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