| 04,05 Hygiene |
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0 |
| 04,05 4 Eating, Drinking, or Using Tobacco |
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0 |
| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
out |
Observed employee drinks on two separate prep surfaces at time of inspection. |
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Priority (P) |
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| 19,20 safe temperature holding |
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0 |
| 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 |
Observed stuffed biscuits, pepperoni pizza, corn dogs, pizza sticks, out of temperature at hot holding. Products was temperature checked at 94'-110' |
Product discarded during inspection. |
Priority (P) |
0 |
| 19,20 20 Cold holding temperature |
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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 |
Observed fried chicken and deli ham at prep surface while salads where being prepared. The chicken temperature checked at 84' and deli ham at 69'. |
Product discarded during inspection. |
Priority (P) |
0 |
| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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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 |
Observed excessive ice build up on packaged products located in walk in freezer unit. |
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Core (C) |
1 |
| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(d)1 Cleaned and sanitized utensils are handled, displayed, or dispensed to protect from contamination of food |
out |
Observed utensils stored in soiled containers during storage. Observed veggie chopping equipment stored on soiled surface on drying rack. |
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Core (C) |
0 |
| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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0 |
| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
out |
Observed floors in both kitchens soiled with spillage, trash, and debris build up. |
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Core (C) |
0 |