| 08 Adequate handwashing sinks properly supplied and accessible |
in |
|
|
|
0 |
| 08 0080-04-09-.05(2)(b)2 Handwashing sink, hot water at least 100F; metered faucets run in 15seconds |
out |
**Hot water is currently not available in the cake decorating prep room. The knob for hot water continuously spins without providing any water. The knob for cold water dispenses and has a temperature of 67F |
|
Priority Foundation (PF) |
0 |
| 09,10,11,12 Approved Source |
in |
|
|
|
0 |
| 09,10,11,12 11 Food in good condition, safe, and unadulterated |
in |
|
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|
0 |
| 09,10,11,12 0080-04-09-.03(1) Safe, Unadulterated, and Honestly Presented |
out |
**Observed an open package of 12oz sliced turkey to have heavy build-up of visible mold stored in the walk-in cooler of the cake decorating room. |
Contents voluntarily discarded |
Priority (P) |
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 |
**Observed heavy build-up of product residue and grease on the internal and external components of the dutchess dough divider in the main prep room |
|
Priority Foundation (PF) |
2 |
| 21,22 Date & Time for food safety |
in |
|
|
|
0 |
| 21,22 21 Date Marking and Disposition |
in |
|
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0 |
| 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 |
**Observed open packages of sliced ham and sliced turkey in the walk in cooler to have no date marking of when it was opened or when it expires |
Contents voluntarily discarded |
Priority (P) |
3 |
| 24,25 Chemical hazards |
in |
|
|
|
0 |
| 24,25 25 Chemicals identified, stored, and used |
in |
|
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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 |
**Observed 4 sprays can of glass cleaner stored inside of a retail cabinet with instant coffee and packages of coffee. |
**Chemicals voluntarily relocated to proper storage |
Priority Foundation (PF) |
0 |
| 24,25 0080-04-09-.07(2)(b) Chemicals used according to law; pesticide shall be applied only by an certified applicator. |
out |
**Observed two spray cans of Raid Ant & Roach spray stored to the right of the three compartment sink in the main kitchen. **Observed a spray jug of Tomcat Rodent Repellent stored in the restroom. All pest sprays involving toxins must be administered by a licensed pest control. |
**Contents voluntarily discarded |
Priority (P) |
0 |
| 33 Thermometers provided and accurate |
in |
|
|
|
0 |
| 33 0080-04-09-.04(3)(b)2 Probe thermometer shall be readily accessible to check food temperatures |
out |
**A probe thermometer to monitor reheating processes for hot holding was not available today |
|
Priority Foundation (PF) |
0 |
| 34 Food Properly labeled |
in |
|
|
|
0 |
| 34 0080-04-09-.03(6)(b)3 Bulk self-dispensed foods labeled |
out |
**Observed a variety of bulk self-dispensed pastries available for retail sale to have no ingredient information for each individual item. Retail cases were observed to have an ingredient statement for "Pan Surtido" on each case. |
|
Core (C) |
0 |
| 35,36 Pests & contamination |
in |
|
|
|
0 |
| 35,36 36 Contamination prevented during food preparation, storage or display |
in |
|
|
|
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 |
**Observed 5 gallon buckets of ingredient toppings to be stored on the floor in the main production room. **Observed multiple ingredient topping containers to be stored on the floor in the cake decorating room. |
|
Core (C) |
0 |
| 42,43 Single service & gloves |
in |
|
|
|
0 |
| 42,43 42 Single-service articles stored and used |
in |
|
|
|
0 |
| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
out |
**Observed three cases of single service 12oz disposable cups to be stored on the floor in the cake decorating room |
|
Core (C) |
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 |
**Observed heavy build-up of food residue on the exterior of containers/handles used for cake toppings in the decorating room. |
|
Core (C) |
0 |
| 51,52 Facilities |
in |
|
|
|
0 |
| 51,52 51 Garbage and refuse properly disposed; facilities maintained |
in |
|
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|
0 |
| 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 |
**The dumpster was observed to have side doors open with trash present inside. |
The dumpster was closed during inspection |
Core (C) |
0 |
| 51,52 52 Physical facilities installed, maintained, clean |
in |
|
|
|
0 |
| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
out |
**Missing ceiling tiles, ceiling tiles with holes, and water-damaged ceiling tiles were observed on the ceiling to the right of the three compartment sink in the main production room |
|
Core (C) |
2 |
| 51,52 0080-04-09-.06(5)(n) Premises maintained free of unnecessary items and litter |
out |
**Observed build-up and disorganization of items in the main production room. Old equipment, displays, and products were observed to be affecting overall cleaning and providing possible pest harborage. |
|
Core (C) |
0 |