| 08 Adequate handwashing sinks properly supplied and accessible |
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0 |
| 08 0080-04-09-.06(3)(a)3 Handwashing sinks, properly supplied with drying devices |
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Observed the handwashing sink, next to 3-compartment sink, to be out of paper towels and no other drying device available. |
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Priority Foundation (PF) |
0 |
| 14 Food contact surfaces; clean and sanitized |
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| 14 0080-04-09-.04(6)(a) Food contact surfaces shall be visually clean. |
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Observed the following food contact surface to be visually unclean: the soda machine ice chute, left hand side, to have visible yellow/black organic matter on the upper metal plate. |
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Priority Foundation (PF) |
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, ... |
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Observed no date marking for containers of open TCS foods (spicy chicken mix, spicy chicken boneless wings) stored in the prep line cooler. Observed no date marking for the 2 milk carafes held in the creamer retail bunker cooler. Opened food items and items prepared in house are required to have a shelf life of no more than seven days(day of production plus 6 days). |
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Priority (P) |
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| 35,36 Pests & contamination |
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| 35,36 36 Contamination prevented during food preparation, storage or display |
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| 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... |
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Observed approximately 5 food boxes stored directly on the floor in the walk-in freezer. Observed containers of glaze stored directly on the floor in the kitchen. |
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Core (C) |
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| 37 Personal Cleanliness |
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| 37 0080-04-09-.02(4)(c) Food employees shall wear hair restraints such as hats, hair coverings or nets, beard restraints, and clothing that covers body hair while working with exposed food. |
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Observed the food employee, actively preparing food, not wearing any type of hair restraint. |
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Core (C) |
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| 44,45 Utensils and equipment |
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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)(b)4 Test Kits to measure concentration of sanitizing solutions. |
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Observed the firm's sanitizer test kit to be expired as of 11/1/2023. Inspector's strips were used to assess the active sanitizer concentration. |
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Priority Foundation (PF) |
0 |