| 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 |
Rest room no soap at hand sink |
|
Priority Foundation (PF) |
2 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
No paper towels at hand sink prep area ,or rest room |
|
Priority Foundation (PF) |
2 |
| 14 Food contact surfaces; clean and sanitized |
in |
|
|
|
0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
pink slime build up on inside lip of ice machine |
|
Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
No cleaning breading container every 4 hours |
|
Priority (P) |
0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
Old food build up and spillage inside microwave. |
|
Priority Foundation (PF) |
0 |
| 14 0080-04-09-.04(5)(a)16 Sanitizer concentration shall be accurately determined |
out |
Test ed sanitizer only 100 ppm |
|
Priority Foundation (PF) |
0 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
|
|
0 |
| 24,25 0080-04-09-.07(1) Chemicals shall have identifying Information |
out |
Spray bottles not labeled |
|
Priority Foundation (PF) |
1 |
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Raid stored with food and food containers in back storage area off prep area |
|
Priority Foundation (PF) |
1 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 35 Insects, rodents, and animals not present |
in |
|
|
|
0 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
Dead pest observed in back storage area off prep area |
|
Priority Foundation (PF) |
0 |
| 40,41 Utensils |
in |
|
|
|
0 |
| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
in |
|
|
|
0 |
| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Foil pans not stored inverted |
|
Core (C) |
0 |
| 50 Toilet facilities; constructed, supplied, cleaned |
in |
|
|
|
0 |
| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
out |
No covered trash container in ladies rest room |
|
Core (C) |
1 |
| 50 0080-04-09-.06(5)(h) Toilet room cleaning frequency |
out |
Rest room not clean smelled very bad |
|
Core (C) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Front door not completely closing |
|
Core (C) |
0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Food crumbs under warmer stored area in boxes with condiments and floor . |
|
Core (C) |
0 |