| 06,07 Hand Hygiene |
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0 |
| 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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Observed food employee handle raw protein, crack raw shell eggs, and return to prepping ready to eat foods while only changing gloves and not washing hands. |
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Priority (P) |
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| 19,20 safe temperature holding |
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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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Deli sliced ham, turkey, and bologna internally checked with a TDA probe thermometer were observed to be between 56*F and 58*F. Out of the safe temperature range of 41*F or below. |
Management discarded product 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(1) Chemicals shall have identifying Information |
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Observed several filled chemical spray bottles stored under the 3 bay sink without identifying information. |
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Priority Foundation (PF) |
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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 condensate dripping on packaged food in the upright storage refrigerator. |
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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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Test strips were observed to be water damaged, unusable, and out of date. |
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Priority Foundation (PF) |
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| 47,48,49 Plumbing |
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| 47,48,49 47 Hot and cold water available |
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| 47,48,49 0080-04-09-.05(1)(c) Hot and cold running water at sinks |
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There was no hot or cold water available at the hand sink next to the 3 bay sink in the kitchen. The water was observed to be turned off at the supply line due to water leak. |
Management turned the water back on during inspection. |
Priority Foundation (PF) |
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| 50 Toilet facilities; constructed, supplied, cleaned |
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| 50 0080-04-09-.06(3)(b)2 Toilet tissue available in toilet room |
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There was no toilet tissue observed to be available in the Men's restroom at time of inspection. |
Management filled the toilet tissue during inspection. |
Priority Foundation (PF) |
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| 50 0080-04-09-.06(5)(h) Toilet room cleaning frequency |
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The hand sink fixtures in the Men's and Women's restroom were observed to have a heavy build-up of dirt and debris. Not properly cleaned. |
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Core (C) |
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| 51,52 Facilities |
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| 51,52 52 Physical facilities installed, maintained, clean |
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| 51,52 0080-04-09-.06(5)(a) Maintained in good repair |
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Observed hand sink in the kitchen area next to the 3 bay sink to be leaking from the supply line. Needs repair. |
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Core (C) |
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| 51,52 0080-04-09-.06(5)(b) Physical facilities shall be cleaned as often as necessary |
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Grease buildup in exhaust hood filters at time of inspection. Grease build up on floor under the fryers along the back wall. Dirt and debris build-up on the hand sink next to the 3 bay sink. |
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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(2)(b)1 Light bulbs shall be shielded or shatter-resistant over food preparation or storage. |
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Observed unshielded light bulb over food storage area of the walk in cooler. |
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Core (C) |
0 |