| 04,05 Hygiene |
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| 04,05 4 Eating, Drinking, or Using Tobacco |
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| 04,05 0080-04-09-.02(4)(a) Employees shall eat, drink, or use any form of tobacco only in designated areas |
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Employee personal food and drinks were observed on food storage above where foods were observed while open foods were present and being prepared. |
Person in charge voluntary removed these employee's personal food and drinks to designated area. |
Priority (P) |
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| 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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Self-serve ice deflection shield at the soda machines was observed to have excessive amount of build and black residues. The can opener attached to the food preparation was observed to have dried food residues and build on blade. |
excessive amount of build and black residues. Person in charge clean the ice deflection shield referenced in the violation with sanitizer during the inspection. Person in charge voluntary removed the can opener to be washing, rinsed and sanitized at the three compartment sink. |
Priority (P) |
1 |
| 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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Chicken wings and chicken tenders at the self-serve hot holding unit were observed to have internal temperature of 90-123 degrees F. |
Person in charge voluntary discarded all the foods referenced in the violation in the trash during the inspection. |
Priority (P) |
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| 19,20 20 Cold holding temperature |
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| 19,20 0080-04-09-.03(5)(a)6(i)(II) Cold holding at 41F or less for Time/temperature control for safety foods |
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Precooked beef and sausage in the top makeshift food preparation area were observed to have internal temperature of 46 degrees F. |
Person in charge voluntary discarded all the foods referenced in the violation in the trash during the inspection. |
Priority (P) |
2 |
| 21,22 Date & Time for food safety |
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| 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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Gravy, grilled chicken, and breakfast sausge did not have a preparation/open date or a discard/expiration date. These food referenced above were observed to be located in the makeshift unit at the food service. |
Person in charge voluntary discarded all the foods referenced in the violation in the trash during the inspection. |
Priority (P) |
0 |
| 38,39 wiping cloth & washing produce |
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| 38,39 38 Wiping cloths properly used and stored |
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| 38,39 0080-04-09-.03(3)(d)4 Wiping cloths shall be maintained dry or held in sanitizer; free of debris; wiping cloth storage containers are stored off the floor |
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Several wet wiping cloths were observed to be stored on food preparation tables and food storage shelves. |
Person in charge placed the wet wiping cloths in the dirty linens area during the inspection. |
Core (C) |
0 |