| 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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The kitchen hand sink in blocked by a cart with a container of breading on it. Hand sinks must remain easily accessible at all times. |
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Priority Foundation (PF) |
1 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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No paper towels or other drying devices were available at the kitchen hand sink and the food service area hand sink. All hand sinks must be stocked with soap, a hand washing sign, and single use drying devices at all times. |
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Priority Foundation (PF) |
3 |
| 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 |
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The PIC states that the breading container is washed and sanitized every evening. The container used for breading raw meat must be washed and sanitized every 4 hours after being put into use. |
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Priority (P) |
2 |
| 14 0080-04-09-.04(6)(b)2 Cooking, baking equipment, and microwaves cleaning frequency; at least every 24 hours |
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Excessive black carbon build up was observed on the stove shields and rack above the stove. |
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Priority Foundation (PF) |
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 |
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No bleach was available at the three compartment sink during the inspection. The PIC was able to get a bottle of lavender scented bleach from the retail shelf. The firm must use plain bleach that is not splash free or scented. Scented bleach concentration cannot be accurately determined with chlorine test strips. |
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Priority (P) |
0 |
| 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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Ice bagged on site is not labeled with the name and address of the facility. The PIC showed the inspector a stamp used to label ice bags. Discussed stamping ice bags the day before they are made so that the ink has time to dry before bags are filled. |
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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. |
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1. A Styrofoam cup was observed being used as a scoop in a container of cornmeal. Styrofoam cups are considered single use and cannot be used as utensils. All utensils should be easily cleanable, have a handle, and the handle must not touch food. The PIC discarded this Styrofoam cup during the inspection. 2. Tong were observed uncovered and not protected from contamination on the prep board in front of the warmer. The PIC replaced these tongs with clean tongs and placed them inside the warmer table. Several other tongs and scoops were observed already stored in the warmer table. |
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Core (C) |
4 |
| 44,45 Utensils and equipment |
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| 44,45 44 Food and Non-food contact surfaces, cleanable, designed, constructed, and used |
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| 44,45 0080-04-09-.04(1)(a) Food contact equipment surfaces shall be safe, durable, corrosion-resistant, nonabsorbent, smooth, and easily cleanable |
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1. The metal bowl used for breading chicken is cracked and damaged making it no longer easily cleanable. 2. Several knives with groves along the blade and broken tips were observed for use in the kitchen. Once knives become worn or broken they are no longer easily cleanable and should be replaced. |
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Priority (P) |
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| 44,45 45 Warewashing facilities installed, maintained, and used; test strips |
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| 44,45 0080-04-09-.04(3)(a)2 Warewashing sink must have 3 compartments and be adequately sized for equipment being washed |
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Only one stopper was available for the 3 compartment sink. At least two stoppers are required in order to create a basin of water for washing equipment and for sanitizing equipment. |
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Priority Foundation (PF) |
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| 44,45 0080-04-09-.04(3)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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The firm only has test strips for quaternary ammonium sanitizer. The firm is using bleach as sanitizer. The firm must have chlorine test strips if using bleach as sanitizer. The PIC was shown was chlorine test strips look like. |
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Priority Foundation (PF) |
4 |
| 46 Non-food contact surfaces clean |
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| 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. |
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1. Excessive food build up was observed by the kitchen hand sink in a track where a hand sink shield is meant to be placed as well as on the storage shelves under the hand sink area. 2. Seasonings were observed spilled on the shelf above the three compartment sink. 3. The chip display boxes on the retail shelves are excessively greasy. These shelves are stocked by vendors and the firm should encourage vendors to regularly change out these display boxes. 4. Excessive dust build up was observed on the fan guards and ceiling in the walk in cooler. |
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Core (C) |
4 |
| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(2)(b)4 Toilet room shall have a self-closing tight fitting door |
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The men's restroom door and the women's restroom door are not self closing. The PIC showed the inspector door closing fixtures purchased to make these doors self closing that have not been installed. |
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Core (C) |
1 |
| 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. |
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The firm dumpster is missing one lid. The firm's waste management company should be contacted to repair the dumpster so that is protected from pest access. |
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Core (C) |
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| 53 Ventilation, lighting, and designated areas used |
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| 53 0080-04-09-.06(3)(c) Light Intensity shall be sufficient for cleaning where food is prepared or stored. |
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There is inadequate lighting in the walk in cooler to allow for proper cleaning. There is only one light near the door of the cooler and it does not provide sufficient light for cleaning the walk in cooler. |
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Core (C) |
1 |