| 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 |
One deli hand sink was missing hand soap |
Corrected during inspection |
Priority Foundation (PF) |
0 |
| 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 |
1- Bakery mixer under head has old product buildup
2- Bakery doughnut glazer lid not clean- Stored on floor , leaning against wall
3- Asian food prep lids in deli stored on floor leaning against wall are not clean
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Priority Foundation (PF) |
0 |
| 16,17,18 cooking, reheating, cooling |
in |
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0 |
| 16,17,18 17 Reheating procedures for hot holding |
in |
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0 |
| 16,17,18 0080-04-09-.03(4)(c)1 Reheating for Hot Holding- general (165F) |
out |
Chicken thighs being reheated went 156. Required to be 165 or above |
Chicken thighs were reheated to 180 immediately |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
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0 |
| 19,20 20 Cold holding temperature |
in |
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0 |
| 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 |
1-Salads in salad retail case were.45 degrees These products had been out a brief period of time from Walkin cooler.2- Meatballs and other product at wing bar running 60and61 degrees |
1-Management immediately placed product into Walkin cooler.2- Meat balls and wing bar foods were discarded during inspection. Management contacted. Maintenance to repair these display cases |
Priority (P) |
0 |
| 35,36 Pests & contamination |
in |
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0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
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0 |
| 35,36 0080-04-09-.03(3)(c)2 Storage or display of packaged food in contact with water or ice |
out |
1-Condensation from unit in walk in dairy cooler into bucket on top of pallet of milk
2- Improper storage of Asian food prep covers and bakery glazer cover |
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Core (C) |
0 |
| 40,41 Utensils |
in |
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0 |
| 40,41 40 In use utensils properly stored |
in |
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0 |
| 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. |
out |
Bakery knife rack has old product buildup. |
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Core (C) |
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 |
1- Lint buildup on fan guard units in Walkin meat cooler and cutting room
2- Framework above Starbucks has lint and dust buildup |
|
Core (C) |
0 |