| 01 PIC present, Knowledgeable, Duties |
in |
|
|
|
0 |
| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
out |
food safety not being monitored/trained as needed due to amount of priority and priority foundation violations. |
|
Priority Foundation (PF) |
0 |
| 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 |
kitchen/warmer hand sink area- no soap at hand sink. |
|
Priority Foundation (PF) |
0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
out |
kitchen/warmer hand sink area- no paper towels and also at restroom hand sink. |
|
Priority Foundation (PF) |
2 |
| 09,10,11,12 Approved Source |
in |
|
|
|
0 |
| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
in |
|
|
|
0 |
| 09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented |
out |
Walk in cooler- location area were raw bone in chicken stored for cooking - 1/2 case and only bone in chicken in cooler spoiled smell with color of raw chicken turned grey. |
Pulled from cooler and put in basket to take to dumpster while inspector was on location. |
Priority (P) |
0 |
| 19,20 safe temperature holding |
in |
|
|
|
0 |
| 19,20 19 Hot holding temperature |
in |
|
|
|
0 |
| 19,20 0080-04-09-.03(5)(a)6(i)(I) Hot holding at 135F or above for Time/temperature control for safety foods |
out |
warmer- probed food in warmer with state certified thermometer with temperatures not 135 or over temperature range from 122- 125 not reaching 135. |
voluntarily pulled and discarded food not reaching 135 or higher in warmer. |
Priority (P) |
1 |
| 33 Thermometers provided and accurate |
in |
|
|
|
0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
No thermometer in warmer to monitor temperatures of food. |
|
Priority Foundation (PF) |
0 |
| 34 Food Properly labeled |
in |
|
|
|
0 |
| 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... |
out |
retail ice freezer- ice bagged on site no facility name and address on bags. |
|
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(2)(b)5 Outer Openings - Protected |
out |
Large air gap between front doors were doors meet. |
|
Core (C) |
1 |
| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
out |
mouse dropping on floor in kitchen area and also in cabinets under retail coffee dispensers. |
|
Priority Foundation (PF) |
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
0 |
| 35,36 0080-04-09-.03(3)(b)1 Preventing packaged and unpackaged food contamination by separation, packaging, and segregation methods |
out |
breading container/food containers in kitchen not covered or protected left open, |
|
Priority (P) |
0 |
| 35,36 0080-04-09-.03(3)(e) Food shall be stored in a clean location, not exposed to contamination, at least 6 inches above the floor. Food shall not be stored in prohibited areas such as: locker/ch... |
out |
cases of bread stored directly on floor in walk in cooler. |
|
Core (C) |
1 |
| 44,45 Utensils and equipment |
in |
|
|
|
0 |
| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(2)(b)6 Nonfood-contact surfaces shall be designed and constructed to allow easy cleaning and to facilitate maintenance |
out |
kitchen- contact paper under prep tables peeling/damaged not easy cleanable. |
|
Core (C) |
0 |
| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
in |
|
|
|
0 |
| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
out |
no test strips found to test quat sanitizer. |
|
Priority Foundation (PF) |
0 |
| 46 Non-food contact surfaces clean |
in |
|
|
|
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 |
|
|
Core (C) |
1 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
out |
Ceiling tiles missing at ice machine area. Walls in rest room behind toilet damaged no longer easy cleanable. Ceiling tile damage in storage area. |
|
Core (C) |
1 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
water lines leaking at toilet, cold water faucet at ware wash sink not shutting off properly. |
|
Core (C) |
2 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
rest room, tops of warmer, floors around equipment in kitchen not being cleaned as often as necessary to keep dust/buildup from these areas. |
|
Core (C) |
1 |
| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
out |
outside at Northside of facility/plumbing clean out area- excessive amounts of bales of hay against building possible rodent attraction.
Clutter in back storage area |
|
Core (C) |
1 |
| 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. |
out |
wet mop heads, brooms stored scattered on floor at ice machine area. should be stored were mops can air dry. |
|
Core (C) |
0 |