| 01 PIC present, Knowledgeable, Duties |
in |
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0 |
| 01 0080-04-09-.02(1)(a) Designated person in charge present |
out |
PIC not on location at time of inspection. |
Did talk to PIC on phone but need someone designated as PIC at all times when temperature controlled product in facility (cold holding, cooking, hot holding, sanitizing) |
Priority Foundation (PF) |
2 |
| 01 0080-04-09-.02(1)(c) Person in charge - Duties |
out |
Employees not being trained on food safety needed at facility. |
Did training on sanitizing, temperatures, hand washing- leaving food safety guidelines. |
Priority Foundation (PF) |
1 |
| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.06(3)(a)2 Handwashing sinks, properly supplied with soap |
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no soap at hand sink in kitchen/prep area, no soap at hand sink in rest room |
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Priority Foundation (PF) |
2 |
| 08 0080-04-09-.06(3)(a)4 Handwashing aids and devices may not be provided for sinks not designated as hand sink; hand signs not provided |
out |
No hand washing sign at rest room hand sink |
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Core (C) |
2 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(b)1 Food contact cleaning frequency; 4 hours at ambient temperature |
out |
fish breading container old dry crusty build up on inside of container on prep table at fryer area. |
clean container every 4 hours after put in use. |
Priority (P) |
1 |
| 14 0080-04-09-.04(7)(c) Hot water and/or sufficient chemical sanitizer; default time of 30 seconds in contact with utensils; see manufacture's instructions |
out |
No sanitizer being used at 3 compartment sinks. |
trained employee wash rinse sanitize. |
Priority (P) |
1 |
| 19,20 safe temperature holding |
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| 19,20 19 Hot holding temperature |
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| 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 |
food in warmer probed with state certified thermometer with temperatures below 135 degrees, |
Keep food at 135 or higher- trained employee on this. Voluntarily discarded food in warmer out of temperature. |
Priority (P) |
1 |
| 19,20 20 Cold holding temperature |
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| 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 |
Containers of open ranch dressing open at room temperature states on containers keep refrigerated once open. |
Voluntarily discarded and know to keep refrigerated once open. |
Priority (P) |
1 |
| 21,22 Date & Time for food safety |
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0 |
| 21,22 21 Date Marking and Disposition |
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| 21,22 0080-04-09-.03(5)(a)7 Date Marking; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, ... |
out |
No date marking on prepackaged keep frozen sandwiches in retail cooler. |
if going to have prepackaged sandwiches in cooler have to follow 7 day date marking. |
Priority (P) |
4 |
| 33 Thermometers provided and accurate |
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| 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 found in warmer |
Put thermometer in warmer to make sure warmer is hot enough to keep food at 135 or higher. |
Priority Foundation (PF) |
2 |
| 34 Food Properly labeled |
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| 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 |
Ice bagged on site does not have facility name and address on bags. |
If bag ice on site has to have facility name and address on bags. |
Priority Foundation (PF) |
4 |
| 40,41 Utensils |
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| 40,41 40 In use utensils properly stored |
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| 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 |
Ice scoop not covered at ice machine. |
Keep ice scoop covered when not in use. |
Core (C) |
2 |
| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
coffee filters not covered or protected at coffee display area. Food containers at warmer area not stored covered/protected. |
Keep coffee filters, food containers covered/stored inverted to protect. |
Core (C) |
2 |
| 51,52 Facilities |
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| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
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| 51,52 0080-04-09-.05(5)(a) Waste containers durable & cleanable; inaccessible to pests; drain plugs as required; outside dumpster on cleanable surface; outside dumpster properly constructed. |
out |
Outside grease/oil containers excessive waste on outside of containers |
Clean outside of waste containers. |
Core (C) |
2 |
| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
Front doors weather stripping missing |
repair weatherstripping between front doors |
Core (C) |
2 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Floors and walls in kitchen area black/organic build up need to be cleaned more often. |
Clean floors, walls more often than does not have black build up. |
Core (C) |
1 |
| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
out |
trash on ground around dumpster and outside area |
keep trash picked up outside the facility. |
Core (C) |
1 |