| 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 leave the kitchen/prep area touching the door, returning to the prep area touching the door put on gloves leaving the prep area again touching the door, returning to prep area touching his face with gloves on, and then handling food without washing hands and donning new gloves. |
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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 cutting board at the sandwich prep station to be heavily scored and discolored. Observed the inside of the ice chute at the self-service fountain machine to have a build-up of a pink/black/slimy mold like substance. |
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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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Chicken legs, jalapeno corn dogs, and cheeseburgers at the grab n go hot holding case internally checked with a TDA probe thermometer were observed to be between 100*F and 124*F. Out of the safe temperature range of 135*F and above. |
Management discarded product during inspection. |
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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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Food container of Deli sliced ham and a food container of lettuce at the sandwich prep cooler were not date marked. Date marking requirements; 6 days beyond the day of creation; exceptions are commercially made deli salads, hard cheeses, semi-soft cheeses, cultured dairy products, preserved fish, dry fermented sausages, or salt-cured products.
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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 Burritos, Chicken patties, Cheese sticks, and Rib patties stored in the upright storage freezer by the 3 Bay Sink to be uncovered and unprotected. |
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Core (C) |
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