| 08 Adequate handwashing sinks properly supplied and accessible |
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| 08 0080-04-09-.05(2)(e)1 Handwash sink shall only be used for washing hands; accessible at all times |
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Observed the kitchen handwash sink to be inaccessible due to a large chub of bologna defrosting in the sink. |
The PIC voluntarily removed the bologna chub from the sink to make the handwash sink accessible. |
Priority Foundation (PF) |
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| 14 Food contact surfaces; clean and sanitized |
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| 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 |
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Observed the commercial dish machine using Chlor-San as a sanitizer measured 0PPM when using the firm's chlorine sanitizer test strips. Inspector confirmed with own test strips. The machine had been run earlier in the day and was run two more cycles during the inspection. Chlorine sanitizer should measure 50-100 PPM with chlorine sanitizer test strips. |
The firm stopped using the dish machine and placed a sign 'Do not use' on the piece machine. The firm went to manual dish washing at the 3-compartment sink using bleach as a sanitizer. |
Priority (P) |
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| 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 |
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Observed the following food products not maintained at 135F or above when using inspector's probe thermometer: Bone-in chicken wings 121F and 122F. |
The PIC voluntarily discarded the two containers of chicken wings. |
Priority (P) |
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| 32 Approved thawing methods |
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| 32 0080-04-09-.03(5)(a)3 Thawing shall be performed in a refrigerator (under 41F) or submerged in cold running water. |
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Observed a large chub of bologna thawing in the handwashing sink at ambient temperature. Thawing shall be performed in a refrigerator or submerged in cold running water 70F or below. |
The chub of bologna was still hard frozen and the PIC voluntarily took the bologna to the cooler. |
Core (C) |
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| 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... |
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Confirmed with PIC, ice bags sold for retail sale are made in-house and no label identifying the firm's name or address was present for the bags. |
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Priority Foundation (PF) |
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| 35,36 Pests & contamination |
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| 35,36 35 Insects, rodents, and animals not present |
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| 35,36 0080-04-09-.06(5)(k) Controlling Pests including evidence of pests and eliminating their presence. |
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Observed numerous rodent excrement in back storage room (old walk-in) on the lower shelving unit. Observed numerous pest excrement in the other back storage room (sun tan bed) in the corners of the floor. Observed numerous pest excrement in the cabinets beneath the retail beverage station. |
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Priority Foundation (PF) |
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| 47,48,49 Plumbing |
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| 47,48,49 49 Sewage and waste water disposal |
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| 47,48,49 0080-04-09-.05(4)(c) Sewage and waste water properly disposed through public sewer or approved septic system; including condensate drainage |
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*Observed a significant leak at the commercial dish machine lower filter area. The waste-water was overflowing onto the floor and the PIC placed buckets beneath the machine. *Observed a leak beneath the handwashing sink in the kitchen. The waste water was leaking from the PVC pipe. |
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Priority (P) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.05(5)(a)7 A toilet room used by females shall be provided with a covered receptacle for sanitary napkins. |
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Observed one unisex restroom available for the employees and the receptacle did not have a cover. |
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Core (C) |
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