| 08 Adequate handwashing sinks properly supplied and accessible |
in |
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0 |
| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
out |
No soap at hand sink in rest room |
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Priority Foundation (PF) |
2 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
No towels or dryers available at hand sink in the restroom |
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Priority Foundation (PF) |
2 |
| 14 Food contact surfaces; clean and sanitized |
in |
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0 |
| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
out |
Steam table pans have excessive grease organic matter on inside of pans. Containers used for breading and sauce need to be cleaned and sanitized with new ones to keep in rotation. All freezers need cleaning and defrosting. Pizza cutter had old food residue present and need cleaning. |
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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 |
out |
deli slicer and vegetable slicer had excessive build up of old food residue present. |
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Priority (P) |
1 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
The microwave has excessive build up on the plate and inside the microwave. |
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Priority Foundation (PF) |
1 |
| 21,22 Date & Time for food safety |
in |
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0 |
| 21,22 21 Date Marking and Disposition |
in |
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0 |
| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
out |
Repacking of circle B smoked sausage did not have date marking present. |
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Priority (P) |
1 |
| 24,25 Chemical hazards |
in |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
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0 |
| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
out |
Hot Shot bug spray next to foam trays in prep area. |
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Priority Foundation (PF) |
0 |
| 37 Personal Cleanliness |
in |
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0 |
| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
out |
employee did not have on hair restraint in the prep area. |
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Core (C) |
0 |
| 38,39 wiping cloth & washing produce |
in |
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0 |
| 38,39 38 Wiping cloths properly used and stored |
in |
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0 |
| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
out |
Excessive amount of wiping clothes stored in a bucket without sanitizer and all were dirty. |
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Core (C) |
0 |
| 42,43 Single service & gloves |
in |
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0 |
| 42,43 42 Single-service articles stored and used |
in |
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0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
Foam food trays were not inverted on the counter. |
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Core (C) |
0 |
| 44,45 Utensils and equipment |
in |
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0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
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0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
Firm using bleach, but had QAC test strips. |
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Priority Foundation (PF) |
0 |
| 46 Non-food contact surfaces clean |
in |
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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 |
vent guards in WIC had excessive dust build up. All standing and chest freezers had excessive ice buildup present and need to be defrosted routinely. |
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Core (C) |
1 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
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0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
mop sink is not draining the water as should has a plumber coming out to check on it per the PIC. |
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Core (C) |
0 |