| 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 |
Subway/pizza pro clean storage area- several containers stored at clean storage area have excessive crumbs on and in containers. |
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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 |
Subway and deli dept - both slicers have meat buildup on areas with no way of inspector knowing when and if slicers have been cleaned today. Both have clean logs that they can fill out but have not fill out in couple of days. Both slicers were broken down and cleaned and sanitized while inspector was still in departments. |
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Priority (P) |
0 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
out |
Pizza pro- Mixer dough hook and areas around and under mixer still have dry dough on areas. Has not been used today left from yesterday. Dough hook was taken off mixer and put at ware wash sink area at time of discussion. |
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Priority Foundation (PF) |
0 |
| 24,25 Chemical hazards |
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0 |
| 24,25 25 Chemicals identified, stored, and used |
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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 |
subway/pizza pro/deli ware wash sink area- clean pan racks stored directly under chemical bottles for ware wash dispensing. Moved racks to not be under chemical bottles at time of discussion.
Produce- Excessive hanging fly strips from ceiling at product walk in cooler door and hallway. |
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Priority Foundation (PF) |
0 |
| 33 Thermometers provided and accurate |
in |
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0 |
| 33 0080-04-09-.04(5)(b)1 Good Repair and Calibration (Thermometers shall be accurate to plus or minus 2F) |
out |
Deli meat case the one used when slicing deli meat thermometer over 10 degrees off from correct temperature. |
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Priority Foundation (PF) |
0 |
| 33 0080-04-09-.04(2)(d)9 Temperature Measuring Devices shall be located in hot and cold holding units; easily readable |
out |
Pizza pro- thermometer not found in pizza pro condiment cooler. |
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Priority Foundation (PF) |
0 |
| 38,39 wiping cloth & washing produce |
in |
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0 |
| 38,39 38 Wiping cloths properly used and stored |
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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 |
deli- sanitizer not in wiping cloth bucket. Changed out water and put sanitizer in bucket. |
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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 |
Produce department- Sleeves of foam trays that are covered with plastic store & box of wrapper film on pallet that the roof leaking onto plastic and box of wrapper film. Moved to area that roof not leaking on containers. |
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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 |
Fountain machine area- table areas sticky, doors on cabinets sticky build up.
Kitchen/deli- Door slide grates at deli meat case excessive crumb buildup.
Pizza pro- Condiment cooler excessive spillage of food particles inside cooler. Floor fan organic build up on blades and outer casing.
Retail area- cooler pads and shelves under milo tea and other prepackaged food dry spillage/dead flies. Shelves at chip area dust and spillage on shelves.
subway/kitchen/deli- walk in cooler excessive spillage on floor and under shelves
Walk in milk cooler- pads under racks dry spillage and damaged.
Raw meat dept- Hand sink basin black buildup.
Men rest room- hand sink black build up inside sink.
Produce- Cobwebs on rafters on ceiling. |
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Core (C) |
1 |
| 51,52 Facilities |
in |
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0 |
| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(2)(a) Floors, walls and ceilings - Designed, constructed, and installed smooth and easily cleanable |
out |
kitchen- floor tile damage at fryer area with oil pooling in missing tile areas
meat dept- holes in wall and wall falling in at sink areas. |
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Core (C) |
0 |
| 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 |
Subway/pizza pro/deli/kitchen- throughout have brooms/dustpans/mops on floor in different areas throughout prep areas. Should be stored off floor and mops stored to air dry. |
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Core (C) |
0 |