| 06,07 Hand Hygiene |
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| 06,07 6 Hands Clean and Properly washed |
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| 06,07 0080-04-09-.02(3)(c) Wash hands immediately before engaging in food preparation including working with exposed food, clean equipment and utensils, and unwrapped single-service articles; donni... |
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Food employee was observed to be prepping food, leave prep area, physically touch door with hands to go into walk in cooler, and return to prep area and resume prepping food without removing gloves, washing hands, and donning new gloves. |
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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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Observed the blade of the can opener that comes in contact with food to have a build-up of old food residue. Observed the insides of the ice chutes at the self-service fountain machines to have a build-up of a pink/black substance. Not properly cleaned and sanitized. |
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Priority (P) |
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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 food employee washing dishes dip cleaned dishes in sanitizer and immediately stack on drain board. Did not let the dishes sit in sanitizer for minimum of 30 seconds. I educated the food employee on proper sanitizing procedures during inspection. |
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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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Ham/egg/cheese stuffed biscuits and sausage stuffed biscuits internally checked with a TDA probe thermometer were observed to be between 122*F and 127*F. Out of the safe temperature range of 135*F or above. |
Food employee discarded product during 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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Big pig sausage and raw chicken tenders internally checked with a TDA probe thermometer were observed to be between 46*F and 48*F. Out of the safe temperature range of 41*F and below. |
Food employee discarded product during inspection. |
Priority (P) |
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| 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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Sausage crumbles and Sausage gravy stored in the prep cooler were observed to not be date marked with 6 days beyond the day of creation. A food container of sliced ham in the walk in cooler was observed to be not date marked. |
Food employee discarded product during inspection. |
Priority (P) |
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| 21,22 0080-04-09-.03(5)(a)8 Date Marking; Discard food after 7 days at 41F |
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Observed food container of beef crumbles with a production date of 5/20/24 8:31pm and a discard date of 5/27/24 8:31pm. Observed food container of sausage patties with a production date of 5/15/24 06:31am and a discard date of 5/22/24 06:31am. |
Food employee discarded product during inspection. |
Priority (P) |
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| 21,22 22 Time as a Public Health control |
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| 21,22 0080-04-09-.03(5)(a)9(i) Time as a Public Health control- written procedure |
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There was not a written procedure on site for time in lieu of temperature in regard to the facilities procedure for their chicken tenders as is required at time of inspection. |
Management called and had the procedure emailed to the facility and posted it in the kitchen area during inspection. |
Priority (P) |
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| 24,25 Chemical hazards |
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| 24,25 25 Chemicals identified, stored, and used |
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| 24,25 0080-04-09-.07(2)(a) Chemicals shall be stored separate from food, utensils, equipment, and single service items |
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Observed Rain X and Motor oil stored above and with packaged food on rack next to ice machine in the back storage area. |
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Priority Foundation (PF) |
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| 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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Observed dirty in use wiping cloths stored on the bottom shelf of the prep table next to the 3 bay sink and stored on the faucet handles of the 3 bay sink. Wiping cloths shall be maintained dry or held in sanitizer. |
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Core (C) |
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| 40,41 Utensils |
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| 40,41 41 Utensils, equipment, and linens; stored, dried, and handled |
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| 40,41 0080-04-09-.04(9)(a)1 Equipment and utensils are allowed to air-dry or used after adequate draining |
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Observed food containers stored clean on rack across from 3 bay sink to be wet stacked. |
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Core (C) |
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| 42,43 Single service & gloves |
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| 42,43 42 Single-service articles stored and used |
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| 42,43 0080-04-09-.04(9)(c)1 Single-service articles protected from contamination |
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Observed single service food containers stored on the floor across from the 3 bay sink in the back kitchen area. |
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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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Sanitizer test strips for Quaternary Ammonium sanitizer are water damaged and past expiration date at time of inspection. |
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Priority Foundation (PF) |
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| 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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Interior of prep cooler, raw chicken cooler, and prep freezer is not clean, excessive old food debris buildup in bottom of the coolers. |
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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(4)(c) Designated area for personal items shall be located so that food and equipment are protected from contamination; personal belongings properly stored |
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Observed employees personal drink (coffee) stored on deli prep table where the ovens are located. |
Management removed and relocated coffee during inspection. |
Core (C) |
1 |